How to make stuffed Mango Kulfi – easy recipe with step-by-step photos
This recipe is an adaption of Mango Kulfi by Chef Kunal Kapoor. Kulfi is perhaps India’s most famous cold-dessert / ice-cream. Made famous in Mumbai where it is served as a quick snack on the famous beaches of Mumbai such as Juhu. There are literally hundreds of varieties of Kulfis that are available. So for beginners who are interested in making desserts, this Mango Kulfi recipe is a perfect dish to get started with. It champions the king of fruits, the Mango with India’s favorite ice-cream format, the Kulfi. Kulfi is so under-rated in India that it is perhaps very native to India (and the Indian subcontinent).
This Mango Kulfi is technically not a Kulfi since we aren’t making the full Kulfi but instead filling up delicious Mangoes with a Kulfi base so that you get to enjoy the sweetness of the Mango along with a frozen filling of Milk and nuts. We are die-hard Mango lovers and converting those luscious mangoes into a Kulfi format is something that we loved doing, and eating! Summer is also the time when kids get time off and have vacations so this is a great dessert that is on the healthier side and kids will definitely love the format.
This recipe needs only 5 ingredients (4 if you want to skip the almonds) – Mangoes, Milk, Sugar, Cashews and Almonds. Unlike regular Kulfi we aren’t adding any Khoya – this is a simple frozen dessert with just Milk and nuts. We remember, as kids, we used to have fun freezing things like water, coffee or anything liquid to turn it into an ‘ice-cream’ the next day :-). Making this Mango Kulfi brought back those memories only this time our kids were involved in the making process.
The Mango season in India coincides with the summer season – arrives in April and lasts until the end of June / early July – sometimes going up to late August in some regions. The markets are flooded with Mangoes of all shapes and sizes. The Mango we’ve used here is a locally available (in Karnataka) variety of Sendhura. This one’s smaller than the Alphonso or the Banganpalli varieties but they are very sweet. If we had to re-do this again, we’ll probably choose the Andhra variety of Banganpally because it is much bigger and is much pulpier. You can also go with Alphonso mangoes where the pulp is sweet and firm. You can order Mangoes from Amazon (India).
Because this recipe requires you to scoop out the pulp and fill in the Kulfi base it requires a bigger Mango area. Not that you can’t do it with a smaller mango but it is much more sensible to use a bigger Mango. Choose Mangoes that are ripe – any unripe ones will taste bad after you freeze, and eat them. So if you have to wait out for Mangoes to ripen a bit, please do so before making this recipe. On the other hand, don’t choose over-ripe ones because they will make it difficult to work with the pulp and also once they are frozen the texture changes and gets messier.
Now with those in mind, we’d like you to give it try today, before the Mango season ends. Let us know how it turned out.
Check other Indian Sweets recipes here.
Check out other Mango recipes here:
Check out Mango Kulfi recipes from other Indian food bloggers:
- Mango Kulfi by Dassana Amit
- Quick Mango Kulfi by My Garlic Ginger Kitchen
- Mango Matka Kulfi by Ruchi’s Kitchen
Step-by-step recipe for Mango Kulfi below:
Mango Kulfi Recipe
- non-stick kadai
- 2 nos Mango
- 1.5 cup milk
- 1/4 cup sugar
- 2 tablespoon cashewnut chopped into small pieces
- 2 tablespoon Almonds or Badam, chopped into small pieces
How to make:
- Heat the kadai and add the milk. Keep it in the low flame. Allow to boil. Stir continuously.
- After ten minutes. Slowly milk gets reduced. Keep it in low flame.
- After ten minutes, milk becomes half of the quantity. Add the sugar and mix it gently. Add cashew and badam into it. Switch off the flame.
- Transfer into the another bowl and allow to cool.
- Slice the little bit of the top portion of the mango. Preserve it. Using the knife or edge of the spoon, make the spaces around the mango seed slowly.
- Push the mango sleed slowly from the bottom. Seed will slowly rises. Remove the seed from the mango pulp carefully without damage to the skin.
- Place the deseeded mango on the top of the coffee mug for the support.
- Fill the mango with the prepared kulfi slowly using spoon.
- Kulfi should be filled till the top of the mango.
- Mango is covered with the sliced top portion. Keep it in the refrrigerator for 10 hours.
- Take out the kulfi from the freezer after 10 hours.
- Slowly remove the top portion of the mango. Peel the outer skin of the mango using peeler.
- All the outer skin is removed.
- Immediately using the sharp knife, cut into pieces. Because kulfi will start melting.
- Its very perfect mango kulfi. The mango pulp covered with kulfi.
- Make them into slice and enjoy the delicious dessert !!!