Mango Kulfi – No cooking/ churning

Summer + Mango season means it is time for “Mango Kulfis”! The two basic qualities I look for in kulfi are: they have creamy texture and they don’t melt too quickly and can be enjoyed for a little longer. This kulfi recipe has all of those qualities and not to forget my favourite mango in it!

Mango Kulfi Recipe

Makes 6 kulfis (100ml moulds)


  • Mango – 1, peeled & pureéd
  • Nestlé milk powder – 2tbsp
  • Amul fresh cream – 200ml
  • Condensed milk – 3tbsp or sugar – 2tsp


  1. Make a fine pureé of mango in a blender without adding any water.
  2. Transfer mango pureé into a mixing bowl.
  3. Add condensed milk and fresh cream. Whisk well.
  4. Add milk powder and mix well such that no lumps remain. Milk powder absorbs all the water content and makes the kulfis creamier.
  5. Pour in kulfi moulds. Cover the tops with aluminium foil.
  6. With a knife, cut a slit in the foil and insert kulfi stick/wooden skewer.
  7. Freeze for atleast 8 hours or overnight and enjoy through the hot summer days.



  • Add small pieces of fresh mango for a chunkier texture.
  • Add a pinch of saffron strands soaked in 2tbsp warm milk for a mango-kesar flavoured kulfi.
  • Add powdered dry fruits (cashew nuts – 7, almonds – 12, pistachios – 2tbsp, green cardamom – 2) for an added flavour and texture. My husband loves his mango kulfi this way.😊

If you happen to try this Mango kulfi recipe; leave a comment, let me know how it turned out. Also try my other kulfi recipes:

Malai Kulfi

Litchi Kulfi

Thandai Kulfi

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Have a great weekend you all!





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