Mango Kulfi is an easy non churn ice cream made with heavy cream and Mango puree. Traditionally a Kulfi is made with full fat milk and is stirred and stirred till it reduces down and achieves a thick consistency. In this shortcut recipe, I’m using canned, evaporated & condensed milk together with whipping cream and mango puree to achieve the same taste without the long process.

I used traditional Kulfi molds in this recipe, but feel free to use popsicle molds or even just set this ice cream in a freeze proof container.

Mango Kulfi

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  • 200 ml Whipping cream
  • 200 ml Mango puree
  • 200 ml Evaporated Milk
  • 200 ml Condensed Milk
  • Garnish optional – Pistachios & Saffron strands


  • For best results ensure that everything is fridge cold
  • Whip the cream and when it’s nice and thick, drizzle in the puree
  • Remove and store in the fridge
  • Whip the Evaporated & Condensed milk together and slowly fold in the mixed whip cream and mango
  • Using a pouring jug, slowly pour the mixture into the Kulfi or popsicle molds
  • Cover each mold with a piece of foil
  • Freeze for an hour till semi set, remove and stick popsicle sticks through the foil
  • The foil and the semi set ice cream will help the sticks stay straight
  • Return to the freezer and freeze for another few hours
  • To unmold, just dip the outside in warm water and release