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