Charlene's Super Easy Mango Kulfi Recipe

Super Easy Mango Kulfi
Joy Skipper/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
1138 Calories
75g Fat
100g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 1138
% Daily Value*
Total Fat 75g 96%
Saturated Fat 46g 231%
Cholesterol 241mg 80%
Sodium 312mg 14%
Total Carbohydrate 100g 36%
Dietary Fiber 2g 6%
Protein 23g
Calcium 746mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a simple dessert to make that is a little out of the ordinary? This mango kulfi recipe is for a mango ice cream that is common in India. The recipe is simple; plus, children can help to prepare it. 

Kulfi is a popular Indian dessert that is common not only throughout India, but the Middle East, Sri Lanka, Pakistan, Nepal, Burma, and Bangladesh. Restaurants in East Asia, North America, Australia, and Europe offer it as well. 

Though it is referred to as Indian ice cream, it is a bit different from ice cream. Because the kulfi is not whipped, it creates a dense texture.

Kulfi is commonly flavored with vanilla, rose, mango, cardamom, saffron, and pistachio, though other flavors such as avocado, peanut, apple, and strawberry are also offered. Some people serve it with faloodeh or vermicelli noodles. 


  • 2 fresh, ripe, sweet mangoes (use 3 mangoes if they are not very pulpy) 
  • 1 1/2 cups evaporated milk
  • 2 1/2 cups thickened double cream
  • 1 3/4 cups sweetened condensed milk
  • 2 tablespoons almond meal

Steps to Make It

  1. Gather the ingredients.

  2. Remove the mango pulp carefully.

  3. Put all of the ingredients in a blender and mix them until they are completely smooth.

  4. Pour the ice cream mixture into molds or bowls, or into one large bowl and freeze it until it is almost set.

  5. Remove the bowl or bowls from the freezer and whisk it thoroughly until all of the lumps are gone. This prevents ice crystals from forming in the kulfi and gives it a smooth texture.

  6. Put the ice cream back into the freezer and leave it until it is set. After that, the kulfi will be ready to eat.

  7. Serve and garnish with rose petals for an extra special touch.


  • Kulfi is more dense and creamier than ice cream. As such, it takes a longer time to melt than traditional ice cream.

More About Kulfi

Kulfiwalas, vendors in India who sell the kulfi on the streets, keep it frozen by putting the molds in a matka, or large pot that is filled with ice and salt. Kulfi can be served frozen on a stick like a popsicle, or on a leaf. Often, it is garnished with cardamom or pistachios. Rose petals are also a common garnish.

During India's Mughal period, the kulfi mixture was put into slurry ice, which is how kulfi originated. 

Another version of kulfi is made with boiled milk, bread crumbs, sugar and mawa (dried whole milk). Using evaporated milk, sweetened condensed milk and heavy cream are more popular in recent years.