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Mango Kulfi
Indian ice cream, no ice cream maker needed
🔥 Intermediate🍮 Dessert🥛 Vegetarian🕑 55 min
Kulfi isn't ice cream: milk is reduced until it's thick, and then frozen — without churning. That's why it's denser and melts more slowly than ice cream, and why it doesn't need a machine either.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time40 min
Total55 min
Serves6 molds
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 6✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Bring the milk to a boil in a wide pot, then reduce it uncovered over medium heat for 30–35 minutes, until it's reduced to about a third. Scrape down the sides and stir in every few minutes.
- Stir in the cornstarch mixture and cook for 2 minutes.
- Stir in the sugar, take off the heat, and let it cool completely.
- Stir in the mango puree, cardamom and half of the nuts. Only once the milk is cold — warm milk makes the mango puree curdle.
- Fill into molds, sprinkle the remaining nuts on top, and freeze for at least 6 hours.
- To unmold, dip the molds in warm water for 20 seconds.
Tips
- The reducing is the whole point. Skip it, and you get mango-flavored ice pops.
- A heaped tablespoon of milk powder in step 2 cuts ten minutes off the reduction time, and is a completely standard trick.
- Paper espresso cups make excellent kulfi molds.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
