Name: Instant Mango Kulfi Recipe
Prep time: 15 min
Total time: PT-488175H56M1S
Cuisine: Indian
Ingredients: 1 1/2 cups chopped mango; 1 cup milk; 1/4 cup heavy cream; 3/4 cup sweetened condensed milk; 1 tbsp milk powder; 1 tsp kewra water; Pinch of crushed green cardamom seeds; 1 tbsp chopped pistachios

Jump to Recipe

If you’re hunting for a way to cool off on a hot day, let me introduce you to the sensational treat known as Instant Mango Kulfi. This creamy, frozen dessert is basically sunshine on a stick, pairing ripe mangoes with lush dairy and a hint of exotic spice. It’s shockingly simple to make and utterly irresistible—one of those recipes you’ll want to keep on repeat through every summer (and maybe even cheat into autumn).

Instant Mango Kulfi Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of everyday ingredients are all you need to make Instant Mango Kulfi, but don’t let the simplicity fool you. Each one plays a special role, layering flavor and richness to craft the authentic taste and color that make kulfi so memorable.

Chopped mango: Use super-ripe mangoes for that sweet, sunny taste—the fresher and juicier, the better. (Frozen mango works in a pinch!)
Milk: This forms the creamy backbone of kulfi; whole milk brings the richest results.
Heavy cream: Adds luscious silkiness and helps the kulfi stay soft and scoopable straight from the freezer.
Sweetened condensed milk: Infuses concentrated sweetness plus an extra dose of creamy texture.
Milk powder: Provides an undertone of dairy richness that really amps up the “kulfi” factor.
Kewra water: This fragrant floral extract gives kulfi its signature aroma—just a little will transport you straight to South Asia.
Green cardamom seeds, crushed: A pinch of cardamom adds an intriguing warmth and depth.
Chopped pistachios: This classic garnish adds a gorgeous color contrast and a satisfying bit of crunch.

How to Make Instant Mango Kulfi

Step 1: Blend the Base

Start by grabbing your blender and adding all the ingredients except for the pistachios. Toss in the mango, milk, heavy cream, sweetened condensed milk, milk powder, kewra water, and the pinch of crushed green cardamom seeds. Blend everything together until the mixture is exceptionally smooth and velvety. This is the foundation of your Instant Mango Kulfi, and its creamy consistency should have you swooning already!

Step 2: Fill the Moulds

Choose your favorite kulfi moulds (or paper cups, if you’re feeling old-school). Pour the mango mixture evenly into each mould, leaving a little space at the top for expansion as it freezes. This step is all about setting up perfect single servings—so channel your inner ice cream vendor!

Step 3: Cover and Insert Sticks

Cover each mould with a snug piece of foil, then carefully poke a thick skewer or an ice cream stick through the center. This ensures that when your Instant Mango Kulfi is ready, it’s easy (and fun) to eat right off the stick. If you’ve ever made popsicles before, you’ll recognize this step.

Step 4: Freeze Thoroughly

Pop the filled moulds in the freezer and exercise some patience—they’ll need at least 10 to 12 hours to firm up completely. This extended freezing time ensures that the kulfi sets up with that signature dense, yet creamy texture.

Step 5: Unmould With Care

Once fully frozen, give each mould a quick dip in room-temperature water for a couple of seconds. This bit of magic helps release your Instant Mango Kulfi with ease. If you’re using paper cups, just peel away the cup and admire your homemade handiwork.

Step 6: Garnish and Enjoy

Immediately roll each kulfi in the chopped pistachios. The bright green crunch makes for a classic—and dazzling—presentation. Serve it up cold, and get ready for the smiles!

How to Serve Instant Mango Kulfi

Garnishes

The best way to crown your Instant Mango Kulfi is with a generous roll in crushed pistachios. If you’re feeling fancy, add a sprinkle of edible rose petals or a dusting of extra cardamom on top—these touches take the treat from ordinary to utterly show-stopping.

Side Dishes

Pair your kulfi with a plate of fresh sliced mango or even a few cubes of chilled watermelon for a fully refreshing dessert spread. If you’re having a party, a platter of assorted Indian sweets or a chilled fruit salad turns your kulfi into the star of an effortless summer dessert table.

Creative Ways to Present

For a playful twist, try serving Instant Mango Kulfi in small terracotta earthenware pots (matkas)—it’s a nod to classic Indian ice cream shops. Or, slice each kulfi into rounds and arrange with a drizzle of condensed milk and a scattering of pistachios for a beautiful plated dessert. Kids especially love eating it straight off the stick!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Instant Mango Kulfi, simply keep the moulds tightly covered in the freezer. Transferred to an airtight container, kulfi will keep well for up to two weeks, although it’s unlikely to last that long with family around.

Freezing

Since Instant Mango Kulfi is designed to be frozen, this dessert is the ultimate make-ahead treat. For best results, make sure the container or moulds are well sealed to prevent freezer burn or the absorption of any odors. If you want to prepare extra for guests, you can double or even triple the recipe and store in advance.

Reheating

Reheating isn’t necessary—kulfi is meant to be enjoyed cold and creamy, straight from the freezer! If it seems too hard, just leave it at room temperature for 2-3 minutes, and it will soften enough to enjoy.

FAQs

Can I use canned or frozen mangoes for Instant Mango Kulfi?

Absolutely! While nothing beats the flavor of fresh, ripe mangoes, canned or good-quality frozen mangoes get the job done beautifully—just be sure to thaw frozen fruit and drain well to prevent excess wateriness.

What if I don’t have kulfi moulds?

No moulds? No problem. Use small paper cups, shot glasses, or even mini silicone muffin liners. Just cover with foil and add sticks as you would in traditional moulds.

Is kewra water necessary?

Kewra water adds authentic floral fragrance, but if you can’t find it, a tiny splash of rose water or simply a touch more cardamom can compensate. Or, skip it entirely—the kulfi will still be delicious!

Can Instant Mango Kulfi be made vegan?

You can swap the dairy ingredients for plant-based alternatives—coconut cream, almond or oat milk, and vegan condensed milk make wonderful substitutes. The taste will be different but just as luscious!

How do I prevent ice crystals in my kulfi?

Blending the mixture thoroughly and ensuring a tightly sealed wrap help minimize ice crystals. The condensed milk, cream, and milk powder in Instant Mango Kulfi naturally create a smoother, creamier texture, so you’re already one step ahead.

Final Thoughts

If you adore mangoes and creamy desserts, you simply have to give Instant Mango Kulfi a try. It’s a blissfully simple treat that never fails to impress, and honestly, it’s pure summer happiness on a stick. Gather your ingredients, whip up a batch, and enjoy every bite—you may discover a new favorite!

Instant Mango Kulfi Recipe

★★★★★

4.8 from 10 reviews

Author: Ethan
Total Time: 10-12 hours
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Instant Mango Kulfi recipe is a delightful Indian frozen dessert that is quick and easy to make, requiring just a few simple ingredients. Creamy, fruity, and bursting with mango flavor, this frozen treat is perfect for cooling off on a hot day.

Ingredients

Scale

Main Ingredients:

1 1/2 cups chopped mango
1 cup milk
1/4 cup heavy cream
3/4 cup sweetened condensed milk
1 tbsp milk powder
1 tsp kewra water
Pinch of crushed green cardamom seeds

Garnish:

1 tbsp chopped pistachios

Instructions

Blend Ingredients: In a blender, combine all ingredients except pistachios. Blend until smooth.
Fill Moulds: Pour the mixture equally into kulfi moulds or paper cups.
Cover and Freeze: Cover each mould with foil and insert a skewer or ice cream stick in the center. Freeze for 10-12 hours.
Unmould Kulfi: Dip the moulds in water, then gently remove the kulfi. For paper cups, peel off the paper.
Garnish and Serve: Roll the kulfi in chopped pistachios before serving cold.