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A Taste of Summer, Frozen in Time
You know summer has truly arrived in my kitchen when the first mango kulfi batch goes into the freezer. Mango and kulfi—two summer legends in their own right—when paired together, create something simply magical. I remember eating kulfi from street carts in metal molds during my childhood in India, and this homemade version brings back those memories but with my own family twist.
This mango kulfi is a hit in my home, especially with my little one who calls it “yellow ice cream on a stick.” I keep it simple—no cornflour, no condensed milk, just full-fat milk, ripe mangoes, saffron, and a generous amount of nuts. The best part? It takes only 20 minutes to prep!
Let’s dive in!
A Bite of History
Kulfi traces its roots back to the royal kitchens of the Mughal Empire in the 16th century. The word “kulfi” itself comes from the Persian word qulfi, meaning “covered cup.” Unlike modern ice cream, kulfi was traditionally prepared by slowly simmering sweetened milk until thick and creamy, then flavored with cardamom, saffron, and pistachios, and finally frozen in metal molds.
The Mughals used ice from the Himalayan ranges—brought down and stored in deep pits called yakhchals—to chill and set their kulfis. Over time, kulfi became a beloved street treat across India, served on sticks or in earthen pots (matka kulfi).
The mango twist? That’s a more modern fusion, but a naturally fitting one. Alphonso mangoes, introduced to Indian desserts during colonial trade expansions, found their perfect match in kulfi’s creamy base, making mango kulfi the summer royalty we know today.
Paati’s Pot – Summer Nostalgia in a Stick
Ingredients and Their Role
| Ingredient | Role / Notes |
|---|---|
| Milk | Base for creaminess and richness |
| Mango puree | Brings in fruity flavor and bright color |
| Pistachios (for garnish) | Gives festive look and nutty taste |
| Saffron strands (for garnish) | Infuses aroma and subtle golden hue |
| Sugar | Sweetener; can be adjusted to taste |
| Cashews | Helps naturally thicken the kulfi mixtureSweetener; can be adjusted to tasteHelps naturally thicken the kulfi mixture |
| Almonds (Badam) | Adds texture and richness to the base mixture |
You many be interested in other summer treat recipes below:
Mango kulfi recipe, How to make mango kulfi
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servings10
minutes10
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hoursCreamy mango kulfi made with milk, mango puree, saffron, and nuts—an easy Indian popsicle that’s perfect for summer. No condensed milk, no cream, just homemade goodness in every bite!
Base Ingredients
1 cup, 1 Milk (full-fat for best texture)
1 cup, 1 Mango puree (from 1 ripe mango)
- For Grinding
6 nos. 6 Cashews (whole)
6 nos. 6 Almonds (whole)
¼ to ½ cup, ¼ to ½ Sugar
- For Garnish
1 teaspoon, 1 Pistachios (chopped)
½ teaspoon, ½ Saffron strands
Directions to make Mango kulfi
- Make Nut Sugar Powder
In a blender, grind sugar, cashews, and almonds into a fine powder. Set aside. - Prepare Mango Puree
Peel and chop ripe mango. Blend into a smooth puree. You may add a spoon of water if needed. - Boil Milk and Add Nut Powder
In a thick-bottomed pan, bring milk to a boil. Lower the flame and add the nut-sugar powder. Stir well and continue to cook for 3–4 minutes until the milk slightly thickens. It should coat the spoon lightly but not become too dense like rabdi. - Cool Completely Before Mixing
Once the milk mixture has thickened slightly, switch off the flame. Allow it to cool completely to room temperature. This step is important—adding mango puree to hot milk can cause it to curdle or split.
Once cooled, add the mango puree and mix thoroughly. The mixture should now be thick and creamy, ready to be poured into molds. - Freeze into Molds
Pour the kulfi mixture into popsicle molds. Freeze for 7 hours or overnight for best results. - Serve
To demold, run warm water on the outside of the mold for 5 seconds. Gently pull out the kulfis. Garnish with chopped nuts or saffron and serve immediately.
Notes
- 1 cup = 250ml
Print
Directions to make mango kulfi with step by step images
- Grind sugar, cashews, and almonds into a fine powder. Puree chopped mango and set aside.
- Boil milk in a pan. Lower flame and stir in the nut-sugar powder. Mix well. Simmer until slightly thick.
Cool the milk mixture completely to prevent curdling before adding mango mixture.
- Simmer until slightly thick. After 3 to 4 minutes the milk will get a little thicker in a way when you pour it from a spoon its flowing consistency changes thick. (not too thick like condensed milk) Now put off the flame and allow the mixture to cool down.
Cool the milk mixture completely to prevent curdling before adding mango mixture.
- Puree peeled and chopped mango and set aside.
- Mix in mango puree to the milk mixture once cooled to prevent curdling. Stir until smooth and creamy.
- Pour into molds and freeze 7 hours or overnight. Demold and serve with chopped nuts or saffron.
Pro Tips
- Use ripe, sweet mangoes to reduce sugar.
- You can double the nuts for a chunkier texture, like we do at home.
- Do not skip the cooling step before adding mango, or it may split.
- For a kulhad kulfi feel, pour into small earthen pots instead of molds!
Frequently Asked Questions
Yes! This recipe uses only milk, mango, and nuts—no condensed milk required.
Using low-fat milk or skipping the thickening step can make it icy. Stick to full-fat milk and reduce slightly before freezing.
Yes, you can pour the mixture into paper cups or small steel tumblers, cover with foil, and insert an ice cream stick.
Summer Recipes
A traditional summer drink made with jamun, jaggery, cumin, and black salt. This sherbet cools the body, aids digestion, and revives a forgotten South Indian recipe.
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
This traditional summer cooler made with nungu (ice apple) and chilled sweet milk is a nostalgic and hydrating treat served in many South Indian homes.
Royal Falooda is a classic Indian summer dessert, beautifully layered with fruits, falooda sev, chilled milk, rose syrup, and topped with creamy ice cream.
Pyaar Mohabbat Sharbat is a popular North Indian summer drink combining rose milk and juicy watermelon cubes. Simple, pretty, and irresistibly refreshing — this trending cooler is a must-try!
Creamy, sweet, and chilled—this Mango Shrikhand (Amrakhand) is a no-cook dessert made with hung curd, mango puree, saffron, and cardamom. A perfect summer treat that’s rooted in tradition and ready in minutes!
Chilled and creamy cold coffee made café-style with a blend of coffee, cocoa, milk, and ice cream — a perfect summer sip for coffee lovers!
Kulfi Falooda is an eye-catching and delicious summer dessert that brings together creamy kulfi, silky falooda sev, and fragrant rose syrup in one chilled plate. Topped with crunchy nuts and optionally sabja seeds, this mess-free fusion treat is as fun to make as it is to eat!
Mango Falooda is a refreshing Mughlai-style summer dessert layered with mango purée, chilled milk, falooda sev, sabja seeds, and creamy ice cream. A chilled treat for mango lovers and an indulgent twist on tradition!
Cool down this summer with homemade fruit popsicles made using juicy watermelon, tangy kiwi, and sweet strawberries. A 3-ingredient no-sugar treat that kids and adults will love!
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