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Creamy Mango Kulfi with Pistachios
Ingredients
  • 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
Instructions
  1. Add saffron to 2 tablespoons of warm milk and keep aside for 5 minutes.

  2. Mix together all the ingredients, except powdered pistachios. Mix it well with a whisk or spoon.

  3. Taste and adjust the sweetness as needed.

  4. 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.

  5. Place it in the freezer and let it sit for about 4-6 hours.

Recipe Notes
  • 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.