View my step-by-step video


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


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


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