This creamy mango kulfi | Popsicle is insanely delicious, easy and requires no cooking. The coarsely ground pistachios is an added treat to your eyes.
I made this mango kulfi and created this post before the summer holidays during the peak mango season. I had plans to stick to a posting schedule during the holidays, but things seldom work the way you plan. With so many events to attend and with a super active toddler I could hardly get a post published. Neil made sure that his mommy did not put on an extra pound even when the tummy had no time to rest.
Vacations are a good way to recharge you, but after few days you tend to miss your scheduled life. After a long break, you are happy to get back to your so-called organized life. When you finally get into the groove, you suddenly don’t have time for anything, especially when you have kids.
For this reason, I love the concept of no-bake and no-cook desserts and appetizers. Same with the Slow cooker recipes and one-pot meal. It’s a lifesaver. Most of the no-cook desserts take less than 10 minutes to make, thanks to condensed milk which makes anything taste good. Also thanks to the canned mango puree and frozen mangoes, we can make this no-cook mango kulfi even when mangoes are not in peak season.
This popular Indian street food is creamy and has the deliciousness of fresh mangoes. Garnishes are what makes the food more worthwhile and when its powdered pistachios, then it looks like a gourmet popsicle.As you can see, I placed the popsicle molds in a baking pan and kept a bowl so that it doesn’t topple over.
I used the the traditional kulfi molds to make this, but you can also use popsicle makers or even disposable small plastic cups.
If you love kulfi then the no-cook creamy almond and pistachio kulfi | Popsicle is something you want to try.
Furthermore, if you don’t mind a little bit of cooking, then try this blueberry and yogurt popsicle. In fact, it is perfect if you are trying to get your kids to eat healthily.
- 1 cup (240ml) Heavy cream
- 1/2 cup (120ml) Milk
- 1/2 cup (120ml) Condensed Milk
- 1/2 teaspoon Cardamom powder
- 1 pinch Saffron
- 3 cups (720ml) Mango puree | from 3 Mangoes
- 1/4 cup powdered pistachios | Optional
Add saffron to 2 tablespoons of warm milk and keep aside for 5 minutes.
Mix together all the ingredients, except powdered pistachios. Mix it well with a whisk or spoon.
Taste and adjust the sweetness as needed.
Sprinkle pistachio powder on the bottom of kulfi mold | popsicle mold. Top with the kulfi mixture, sprinkle some more pistachio powder on top, cover with aluminum foil or plastic wrap and insert the ice cream stick into it.
Place it in the freezer and let it sit for about 4-6 hours.
- To remove the kulfi from the mold easily, dip the mold in warm water and rub between the palm of your hands.
- If you don't have kulfi|popsicle molds, you can use small disposable plastic cups. Alternately you can also pour into a flat bottom dish. To serve, scoop or use a knife to cut into squares.