Traditional Mango Kulfi Recipe

Traditional Mango Kulfi Recipe

Traditional Mango Kulfi Recipe

Prep Time 20 minutes
Total Time 20 minutes
Cuisine Pakistani
Servings 8
Calories 285 kcal


  • 1⅓ cup Heavy Cream
  • cups Mango Chunks
  • ½ can Sweetened Condensed Milk
  • ½ can Evaporated Milk
  • ½ tsp Green Cardamom Powder
  • ¼ tsp Yellow Food Color (Optional)
  • 2-3 tbsp Powdered Sugar


  • Make mango pulp by pulsing mango cubes in a blender until smooth. Set aside.
  • Whip the cream until it reaches soft peaks stage and is doubled in volume.
  • Mix mango pulp and condensed milk in whipped cream. Set aside.
  • Whip chilled evaporated milk until doubled in volume.
  • Mix condensed milk and mango mixture with whipped evaporated milk until combined. Add cardamom powder and yellow food color, if using.
  • Do a taste test and add more sugar only if needed.
  • Pour kulfi mixture in moulds and cover the lids. Freeze for 6-8 hours and until solid.
  • To un-mould kulfi run tap water over kulfi moulds for 3 seconds. Hold the kulfi mould upside down with lid side facing down. Run water over the tail side.
  • Insert an ice cream stick in the kulfi mould. This might need some pressure. Then twist the stick and pull kulfi out of the mould. Enjoy.

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