Mango Kulfi: a rich and creamy, no cook, no chrun Indian Mango frozen treat. Perfect anytime of year. We make a big batch of these when mangoes are ripe and in season.
Can we restart Summer? TGIF. Never have these words been so true. This was my first week returning back to work after four amazing months at home with my Little Mirchi. It was emotional to say the least… a.k.a l o n g e s t week ever! In a way, this week was also good-bye to Summer as the cold weather has started to set in.
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This summer will always have a special place in my heart and the amount of time I got to spend with my Little Mirchi will be irreplaceable. Summer and mangoes go hand in hand and I’m eagerly awaiting the day until I get to introduce mangoes to my sweet little one. [Update to 2020… she LOVES mangoes and eagerly looks forward to mango season]
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These Mango Kulfis are the perfect little treat as a reminder of warm weather and happiness. Kulfi is Indian ice cream, unlike western ice cream which tends to be soft, kulfi is much denser in texture. The recipe is super simple, I recently sent it to a friend and she emailed me asking if it was really this easy, yes, yes it is! These mango kulfis store great as well (hint: make big batches, enjoy a taste of Summer all year long.)
- 1½ cup sweetened condensed milk
- 1½ evaporated milk
- 1 cup mango puree (kesar or alphonso)
- 1 cup heavy cream
- ¾ cup ripe fresh mango (cut into small pieces)
- ½ teaspoon ground cardamom
- In a large bowl, whip together evaporated milk, heavy cream, mango puree & condensed milk.
- Fold in mango pieces and cardamom.
- Pour into Popsicle molds/cups/kulfi molds; whatever you have on hand.
- Freeze overnight.
Enjoy,
sounds yummy – I finally got kulfi right a little while ago, mango kulfi is next on my list!
Thanks Sarah! Plain, mango, pista… kulfi is great any which way 😉