Description
This Delicious Mango Kulfi is a creamy, refreshing homemade Indian frozen dessert featuring fresh mango puree, saffron-infused cream, and cardamom for a lovely aromatic touch. Thickened mango puree is combined with whipped saffron cream and sweetened condensed milk, then frozen to perfection, making it the perfect cool treat for warm days.
Ingredients
Scale
For the Mango Reduction:
- 1.5 cups fresh mango puree
For the Cream Base:
- 1 cup heavy cream (divided)
- 1 pinch saffron threads
- 0.75 cup sweetened condensed milk
- 0.5 teaspoon cardamom powder
Instructions
- Cook Mango Puree: Pour the fresh mango puree into a medium non-stick skillet. Cook over medium-high heat, stirring constantly, until it thickens and reduces to about ½ cup. Then, transfer the thickened mango to a bowl and allow it to cool.
- Infuse Saffron Cream: Heat ½ cup of heavy cream in the microwave or on the stove until hot but not boiling. Stir in the saffron threads and let the mixture cool to room temperature. Cover and chill in the fridge to deepen the saffron flavor.
- Whip Cream: In a medium bowl, combine the chilled saffron-infused cream with the remaining ½ cup of heavy cream. Beat on high speed with an electric mixer until the cream is thick and softly whipped, about 1 ½ minutes.
- Mix Kulfi Base: Add the sweetened condensed milk and cardamom powder to the whipped cream mixture along with the cooled, thickened mango puree. Whip again on medium speed for about 30 seconds until the mixture is very thick and well combined.
- Freeze: Transfer the mango kulfi mixture into popsicle molds or a freezer-safe container. Freeze overnight or for at least 8 hours until solidly frozen.
Notes
- Using fresh mango puree elevates the flavor and color, but ripe frozen mango can be substituted if fresh is unavailable.
- Cooking the mango puree concentrates its flavor resulting in a richer kulfi.
- Saffron is a key aromatic ingredient — ensure you soak it in hot cream to extract maximum flavor.
- The whipping step adds airy texture ensuring a creamy yet dense kulfi.
- Be sure to freeze the kulfi long enough for a firm texture that won’t melt quickly when served.
