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74% would make again

Mango Kulfi

Kulfi is the Indian version of ice cream but it’s even easier to make. With a few simple ingredients you have a decadent and luscious dessert with minimal effort. Take it a step further by garnishing with rose petals for an extra fancy effect!

Tasty Team
September 24, 2020
Total Time

8 hr 20 min

8 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

8 hr

8 hr

Mango Kulfi
Total Time

8 hr 20 min

8 hr 20 min

Prep Time

10 minutes

10 min

Cook Time

8 hr

8 hr

Ingredients

for 4 servings

  • 10 saffron threads, plus more for garnish
  • 1 tablespoon hot water
  • 1 cup heavy cream (240 mL), cold
  • ½ cup sweetened condensed milk (120 mL), chilled
  • ½ cup mango purée (120 g), canned
  • ½ teaspoon ground cardamom
  • dried rose petal, for garnish (optional)

Nutrition Info

  • Calories 336
  • Fat 28g
  • Carbs 24g
  • Fiber 0g
  • Sugar 22g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
  2. Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3–5 minutes.
  3. Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
  4. Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
  5. Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
  6. Enjoy!

Ingredients

for 4 servings

  • 10 saffron threads, plus more for garnish
  • 1 tablespoon hot water
  • 1 cup heavy cream (240 mL), cold
  • ½ cup sweetened condensed milk (120 mL), chilled
  • ½ cup mango purée (120 g), canned
  • ½ teaspoon ground cardamom
  • dried rose petal, for garnish (optional)

Nutrition Info

  • Calories 336
  • Fat 28g
  • Carbs 24g
  • Fiber 0g
  • Sugar 22g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
  2. Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3–5 minutes.
  3. Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
  4. Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
  5. Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
  6. Enjoy!
Mango Kulfi

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