74% would make again
Mango Kulfi
featured in 3 Meals, 5 Ingredients with Kamana Bhaskaran
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
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
- Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
- Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3–5 minutes.
- 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.
- Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
- Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
- 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
- Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
- Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3–5 minutes.
- 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.
- Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
- Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
- Enjoy!
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