How to make Mango Kulfi – Recipe
Mango kulfi is a rich, creamy Indian frozen dessert made with ripe mangoes, condensed milk, cream and whole milk. Unlike ice cream, it has a thicker texture due to its traditional preparation, which does not require churning. This refreshing treat is perfect for summer and can be flavored with spices such as cardamom and saffron.
Mango kulfi is a fun way to enjoy the tropical sweetness of mango in a cool and delicious dessert.
How to make Mango Kulfi
Mango kulfi is a popular frozen dessert that combines the tropical sweetness of mango with the rich, creamy texture of traditional Indian kulfi. Popular during the hot summer months, this dessert combines the smoothness of condensed milk, cream, and fresh mango puree for a refreshing treat.
Unlike ice cream, kulfi is richer and creamier and does not require stirring, resulting in a rich and delicious texture.
source: bake with Shivesh
Mango kulfi is the perfect blend of simplicity and indulgence. Made with just a few basic ingredients – ripe mango, milk, cream, and sugar – it is a versatile dessert that can be customized with flavors like cardamom, saffron, and pistachio.
Mango is a favorite of many for its vibrant color and delicious taste, and its cooling sensation makes it especially popular during the warmer months. Whether prepared as a simple family dessert, at a celebratory gathering, or to cool down on a hot day, mango kulfi is a timeless treat that showcases the sweet, vibrant flavor of mango in an unforgettable way.
Origins of Kulfi
History: Kulfi originated in India during the Mughal era and has been a popular dessert ever since. Traditionally, it was made by freezing sweetened milk in hand-carved clay pots and was often flavored with cardamom, saffron, and fruits.
Unlike regular ice cream, kulfi is not churned during the freezing process, giving it a rich, creamy texture. Variations: Traditional kulfi comes in a variety of flavors, including pistachio, cardamom, rose, saffron, and mango. Mango kulfi is especially popular in summer when mangoes are in season and at their sweetest.
Main Ingredients
The ingredients for Mango Kulfi are simple, but when combined they create the perfect creamy texture and taste.
Mango (Ripe and Sweet): Mango is the main ingredient. It gives mango kulfi its unique flavor. To make the best kulfi, use ripe, sweet mangoes such as Alphonso or Kesar, which are known for their rich flavor and smooth texture. To ensure the kulfi’s smooth texture, the mango needs to be pureed.
Whipped cream: Cream gives mango kulfi its unique richness and creamy texture. Whipped cream is important as it adds fat that allows the kulfi to freeze smooth and thick. This is what makes kulfi different from ice cream, which is churned to incorporate air and make it fluffy.
Condensed milk: The addition of condensed milk adds sweetness and a slight caramel-like flavour. It is a key ingredient in kulfi to bring out its deliciousness as it gives it a thick and rich taste. Using condensed milk eliminates the need for added sugar.
Whole Milk: Milk provides the base for the dessert and contributes to the texture and creaminess of the desert. Whole milk is important as it helps keep the kulfi thick without getting too cold. Mix it with cream and condensed milk to make the base mixture.
Sugar: Condensed milk adds sweetness, but sugar is often added to neutralize the sourness of the mango. Adjust the amount of sugar depending on how sweet you like your mango.
Cardamom powder (optional): Cardamom is a traditional flavoring for kulfi, giving it a fragrant, slightly spicy taste. While not essential for mango kulfi, a pinch of cardamom adds beautiful aroma and complexity to the dessert.
Pistachios or almonds (optional): These nuts are often used as a garnish for kulfi, adding texture and a nutty flavor to the rich, creamy base. Mixing chopped nuts into the kulfi mixture before freezing gives it an extra crunch.
The science behind kulfi texture
Unlike ice cream, which is churned to incorporate air and make it light and fluffy, kulfi is not churned. This retains the density of the mixture and gives kulfi its creamy, rich texture. The combination of cream, condensed milk, and whole milk also contribute to this smoothness.
Freezing process: Kulfi is frozen as is, which gives it a thick, velvety texture that is different from ice cream. The slow freezing allows the flavors to meld without forming large ice crystals, resulting in a smooth, creamy mouthfeel.
Fat content: The fat content of the cream and condensed milk prevents large ice crystals from forming during freezing. This is why kulfi is much creamier and thicker than regular ice cream.
How to Make Mango Kulfi?
Step by Step
Prepare the mango puree
Select the mango: For the best flavor, choose a ripe, sweet mango. Alphonso mangoes are considered ideal because of their intense sweetness, but you can use any variety of mango available.
Blend: Peel and chop the mango and blend until you get a smooth puree. The smoother the puree, the creamier the finished kulfi will be.
How to Make Kulfi Mixture:
In a bowl, combine mango puree, cream, whole milk, condensed milk, and sugar.
Mix well: Using a whisk or hand blender, mix ingredients thoroughly until sugar is dissolved and mixture is smooth and well-blended.
Optional Flavoring: Add cardamom powder for a subtle spice flavor or saffron threads for a rich, aromatic aroma. Saffron in particular pairs well with mango and imparts an indulgent flavor. Freezing Kulfi:
Molds: Kulfi can be made in special kulfi molds, regular ice cream molds, ice cream molds, or small cups. If you use cups, you can insert a chopstick into them once the kulfi is partially frozen to form kulfi bars.
Cover: Cover the mould with a lid or plastic wrap to prevent ice crystals from forming on the surface of the kulfi while freezing.
Freezing time: Place the mould in the freezer for at least 6 hours, but leaving it overnight is best for complete freezing.
Serve the kulfi: Remove the kulfi from the mould: To remove the kulfi from the mould, dip the base of the mould in warm water for a few seconds. This will loosen the kulfi without melting it.
Garnish: For a delicate taste, garnish with a pinch of finely chopped pistachios, almonds or saffron threads.
Tips for making the perfect mango kulfi
Use full-fat milk: For the thickest kulfi, use full-fat milk and cream. For a vegan version, you can use dairy-free alternatives such as coconut milk, but the consistency will vary. Adjust sugar: Adjust the sugar depending on the sweetness of the mango and your preference. Some people like their kulfi less sweet while others like it richer.
Puree the mango well. Make sure the mango puree is smooth so that there are no lumps or uneven texture in the kulfi. Saffron and cardamom: These spices not only enhance the flavour but also give the kulfi a more authentic taste.
If you want to enjoy a floral aroma, try rose water as well. Storage: Mango kulfi can be stored in the freezer for up to 2 weeks but is best eaten fresh. Keep tightly covered to prevent freezer burn.
Mango Kulfi Variations
Mango Coconut Kulfi: Adding finely shredded coconut to the mango kulfi mix gives it a tropical flavour. Mango Kesar Kulfi: Adding a few strands of saffron (kesar) to the mixture makes it fragrant and indulgent.
Mango Pistachio Kulfi: Adding finely chopped pistachios to the mix before freezing adds crunch and flavour. Vegan Mango Kulfi: Use coconut milk or almond milk as the base and agave or maple syrup instead of sugar.
FAQs
1.short note on Mango kulfi
Mango kulfi is a popular frozen dessert that combines the tropical sweetness of mango with the rich, creamy texture of traditional Indian kulfi. Popular during the hot summer months, this dessert combines the smoothness of condensed milk, cream, and fresh mango puree for a refreshing treat.
Unlike ice cream, kulfi is richer and creamier and does not require stirring, resulting in a rich and delicious texture. Mango kulfi is the perfect blend of simplicity and indulgence. Made with just a few basic ingredients – ripe mango, milk, cream, and sugar – it is a versatile dessert that can be customized with flavors like cardamom, saffron, and pistachio.
2.short note on Origins of Kulfi
History: Kulfi originated in India during the Mughal era and has been a popular dessert ever since. Traditionally, it was made by freezing sweetened milk in hand-carved clay pots and was often flavored with cardamom, saffron, and fruits.
Unlike regular ice cream, kulfi is not churned during the freezing process, giving it a rich, creamy texture. Variations: Traditional kulfi comes in a variety of flavors, including pistachio, cardamom, rose, saffron, and mango. Mango kulfi is especially popular in summer when mangoes are in season and at their sweetest.
3.short note the science behind kulfi texture
Unlike ice cream, which is churned to incorporate air and make it light and fluffy, kulfi is not churned. This retains the density of the mixture and gives kulfi its creamy, rich texture. The combination of cream, condensed milk, and whole milk also contribute to this smoothness.
Freezing process: Kulfi is frozen as is, which gives it a thick, velvety texture that is different from ice cream. The slow freezing allows the flavors to meld without forming large ice crystals, resulting in a smooth, creamy mouthfeel.
Fat content: The fat content of the cream and condensed milk prevents large ice crystals from forming during freezing. This is why kulfi is much creamier and thicker than regular ice cream.
4.short note on tips for making the perfect mango kulfi
Use full-fat milk: For the thickest kulfi, use full-fat milk and cream. For a vegan version, you can use dairy-free alternatives such as coconut milk, but the consistency will vary. Adjust sugar: Adjust the sugar depending on the sweetness of the mango and your preference. Some people like their kulfi less sweet while others like it richer.
Puree the mango well. Make sure the mango puree is smooth so that there are no lumps or uneven texture in the kulfi. Saffron and cardamom: These spices not only enhance the flavour but also give the kulfi a more authentic taste.
If you want to enjoy a floral aroma, try rose water as well. Storage: Mango kulfi can be stored in the freezer for up to 2 weeks but is best eaten fresh. Keep tightly covered to prevent freezer burn.
5.short note on Mango Kulfi Variations
Mango Coconut Kulfi: Adding finely shredded coconut to the mango kulfi mix gives it a tropical flavour. Mango Kesar Kulfi: Adding a few strands of saffron (kesar) to the mixture makes it fragrant and indulgent.
Mango Pistachio Kulfi: Adding finely chopped pistachios to the mix before freezing adds crunch and flavour. Vegan Mango Kulfi: Use coconut milk or almond milk as the base and agave or maple syrup instead of sugar.
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