Mango Kulfi (Indian Mango ice cream)

Mango Kulfi (Indian Mango ice cream)

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Servings: 4
Calories: 251


  • 1 lb Mango aam pulp
  • 32 floz Milk
  • 3 tbsp Sugar
  • a few strands Saffron kesar
  • 5 floz Cream thick


  • Boil the milk in a heavy-bottomed pan; lower heat and let it simmer. Add sugar and cook till the milk is reduced to 1/3rd and is thick and creamy.
  • Add mango pulp and saffron; cook further for 2 minutes. Cool to room temperature and mix in the cream.
  • Spoon the mixture into 6 - 8 kulfi moulds. Seal tightly with silver foil and freeze for at least 8 hours. Shake the mould thrice during the first hour of freezing.
  • Just prior to serving, remove the moulds from the freezer. Dip the bottom of the moulds in hot water just for a few seconds to loosen the sides and invert on to serving dishes. Serve immediately.
Calories: 251 kcal
Carbohydrates: 37 g
Protein: 8 g
Fat: 9g
Saturated Fat: 5 g
Cholesterol: 25 mg
Sodium: 103 mg
Potassium: 504 mg
Fiber: 2 g
Sugar: 36 g
Vitamin A: 1629 IU
Vitamin C: 41 mg
Calcium: 281 mg
Iron: 1 mg
Cuisine Indian
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