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Sunday, May 16, 2010

Mango Kulfi/Ice Cream

The first time I ate homemade kulfi, I figured this was probably a very complicated recipe (ice creams just seemed to be something to be bought not made). A friend finally shared her recipe and it turned out to be a very simple. I made some changes to the recipe she provided to make it a healthier.

Recently, I decided to modify this recipe even further to create the mango ice cream/kulfi recipe. I made this ice cream for a party recently and it was a culinary triumph. Summer is the season for mangoes and this is one cool recipe for those hot days ahead.

4 white bread slices
1 can or 1.5 cups evaporated milk
1 can or 1 and 3/4th cups of sweetened condensed milk
1 pint of heavy whipping cream
1 cup of mango pulp
1 mango diced into bite sized pieces
1 tsp of Powdered Cardamom Powder.
1/4 cup of sliced almonds and pistachios (optional)

Toast the bread lightly for about a minute or less on the stove or in the toaster. The bread should not change color. Cut off the edges of the bread. Once cooled the bread will become a bit harder and easier to grind down into  crumbs in the food processor or mixer. Whip the cream in another bowl till the cream is stiff and peaks can be formed by the whisk. In another bowl, mix together the condensed milk, evaporated milk, mango pulp, white bread crumbs, cardamom powder and whisk till all the components are blended well together. Fold in the whipped cream and then blend well to aerate the mixture. However, do not overmix after adding the whipped cream. Fold in the mango pieces and freeze this mixture.  After 4-5 hours, let this thaw a bit and again whip it and blend it well. Freeze again.

To whip up the cream, make sure the cream, the bowl and the whisk are all chilled.  This helps to whip up the cream faster. Do not over whisk else the cream can separate. Stop once the peaks can be formed. The mango pieces can be added when the ice cream is remixed before being frozen for the second time. The condensed milk quantity can be reduced or increased to adjust the sweetness of the icecream.

This is my first entry to the Thanda Mela and second one to the Monthly Mingle. I am submitting my Mango Ice Cream and Tiramisu recipes. Seems to be a great forum to exchange recipes! Hope to contribute more regularly to these and other such events.


  1. Yummy! I love the way artistically-cut mango adorns your ice cream! But the bigger question is... how do I get a taste of it? :D

  2. Thank you!! The recipe is easy enough ;)

  3. Hi,
    I tried this without the mangoes.the taste was too good.but it didnt freeze well .was too liquidy.is the because i overwhipped the cream(almost to butter stage?)


  4. Hi Vini,
    Yes, that is probably the reason. Make sure that you don't go beyond the whipped cream stage. Even if you whip till you get soft peaks, that is okay.