Mango Kulfi – Made with mango pulp and cream; perfect in summer

Absolutely! Here’s a creamy, fruity, and super refreshing Mango Kulfi recipe — perfect for summer and mango lovers. This version uses real mango pulp and cream for that rich kulfi texture with a tropical twist.

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🥭 Mango Kulfi (Summer Special)

📝 Ingredients:

• 1½ cups ripe mango pulp (fresh or canned, preferably Alphonso)
• 1 cup full-fat milk
• ½ cup condensed milk
• ½ cup fresh cream (or malai)
• ¼ cup sugar (adjust based on mango sweetness)
• ½ tsp cardamom powder (optional)
• 2 tbsp chopped pistachios or almonds (optional)

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🥣 Instructions (No-Cook Blender Method):

1. Prepare the Mango Pulp:
   • Peel and blend ripe mangoes into a smooth puree (strain if fibrous).
   • You need about 1½ cups.
2. Make the Kulfi Mix:
   • In a blender, combine:
     • Mango pulp
     • Milk
     • Condensed milk
     • Cream
     • Sugar
     • Cardamom powder (if using)
     • Chopped nuts (optional)
   • Blend until smooth and creamy.
3. Freeze:
   • Pour into kulfi molds, cups, or popsicle trays.
   • Cover and freeze for 6–8 hours or until completely set.
4. To Serve:
   • Dip molds in warm water for a few seconds to loosen.
   • Unmold and enjoy your chilled, fruity kulfi!

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💡 Tips:

• Use sweet, non-fibrous mangoes like Alphonso, Dussehri, or Kesar.
• Don’t add mango pulp to hot milk (it may curdle). That’s why the no-cook version works best.
• You can swirl in extra mango puree before freezing for a marbled effect!

Want a traditional cooked version of mango kulfi too, or a recipe using milk powder?