Mango kulfi is a rich, creamy and milk based dessert that is very famous in India. There is many variations in making kulfi by adding condensed milk, khoya or evaporated milk. Corn flour is added to make the milk thick but I didn’t add it as it would give a pasty taste in kulfi. I made kulfi by making rabbi first by cooking milk until it thickens. When mango is added, this takes the taste to next level making it heavenly. Mango kulfi is going to be my most often summer recipes as we enjoyed this dessert in this extreme hot climate here.



  • Milk – 2 cups
  • Sugar – 6 tbsp
  • Condensed milk – 4 tbsp
  • Mango – 1
  • Almonds – 10
  • Cashews – 10
  • Pistachios – 25
  • Cardamom powder – 1 tsp


1. Take Cashews, almonds and pistachios in a blender. Add little milk and grind it into coarse paste.

2. Wash mango, peel the skin and scoop the pulp. Add it to mixer and make thick puree.

3. Boil milk until it reduces, then add sugar and condensed milk to it.

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4. Stir well and continue to boil keeping in low flame.

5. Then add cardamom powder and nuts paste to it. Mix well and let it become thick. Stir in between to avoid burning at bottom.

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6. Remove from flame and let it cool completely. Then add mango puree and stir well without lumps.

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7. Pour into kulfi moulds and freeze overnight or minimum of 6 hours.

8. To remove kulfi from mould, show it under running water for a minute and pull out gently.

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9. Enjoy the chill kulfi.



  • A tsp of corn flour mixed with water can be added to boiling milk to make it thick quickly.
  • The colour of kulfi depends on the mango used.
  • The quantity of sugar can be adjusted according to sweetness of mango.

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