Here’s a classic Mango Kulfi with Dry Fruits recipe — creamy, naturally sweet, and loaded with flavor. It’s a perfect Indian frozen dessert for hot days or festive occasions. 🥭🍨
🥭 Mango Kulfi with Dry Fruits
Ingredients (Serves 4–6)
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2 large ripe mangoes (or 1½ cups mango pulp)
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1 cup full-fat milk
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½ cup condensed milk
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½ cup heavy cream (optional for extra creaminess)
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¼ tsp cardamom powder
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2–3 Tbsp sugar (adjust based on mango sweetness)
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2 Tbsp chopped cashews
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2 Tbsp chopped almonds
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1 Tbsp chopped pistachios
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Optional: a few saffron strands, soaked in 1 tsp warm milk
Instructions
1️⃣ Prepare Mango Pulp
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Peel and chop mangoes
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Blend into a smooth pulp
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Set aside
2️⃣ Reduce Milk
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In a heavy pan, bring milk to a boil
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Reduce to low-medium heat
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Simmer for 10–15 minutes until slightly thickened
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Stir frequently to avoid sticking
3️⃣ Mix Ingredients
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Add condensed milk, cream (if using), sugar, cardamom, and saffron (optional)
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Mix well and cook 2–3 minutes
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Remove from heat, let cool slightly
4️⃣ Combine Mango
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Add mango pulp to the milk mixture
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Stir in chopped dry fruits (reserve a few for garnish)
5️⃣ Freeze
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Pour mixture into kulfi molds or small cups
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Insert sticks if using cups
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Freeze 6–8 hours or overnight until firm
6️⃣ Serve
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Unmold kulfi by dipping molds in warm water for a few seconds
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Garnish with remaining dry fruits or a pinch of cardamom
🌟 Tips for Perfect Mango Kulfi
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Use ripe, fragrant mangoes like Alphonso or Kesar for the best flavor
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Do not skip reducing the milk — gives creamy, dense texture
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For smoother texture, strain the milk before mixing with mango
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Add more sugar only if mangoes are tart
🔄 Variations
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Chocolate Mango Kulfi: Add 2–3 Tbsp cocoa powder to milk mixture
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Rose Mango Kulfi: Add 1 tsp rose water
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Nut-Free Version: Skip dry fruits, use mango and milk only
If you want, I can also give a quick no-cook mango kulfi that sets in 3–4 hours and still tastes just as rich.