Mango Kulfi

My tropical mango kulfi is creamy and dreamy, a perfect summertime treat, and incredibly easy to make! This no-churn mango ice cream recipe uses just four ingredients and is ready to be chilled in a flash!

Mango kulfi. Creamy no churn mango ice cream with pistachio and cardamom makes the most heavenly summertime treat! Recipe by movers and bakers

What is mango kulfi?

Kulfi is basically an ultra creamy Indian ice cream. It is traditionally made differently from how I am sharing with you today, but my method is a lot quicker without compromising on all the delicious flavour!

This particular flavour of ice cream is rather close to my heart. I grew up enjoying the most beautiful mangoes every year during mango season. Certainly one of the things I miss having moved to the UK! And hot summer days in my childhood only meant one thing: mango kulfi! Combining mangoes with ice cream is surely the ultimate treat, just pure decadence.

Mango kulfi. Creamy no churn mango ice cream with pistachio and cardamom makes the most heavenly summertime treat! Recipe by movers and bakers

What ingredients do I need to make mango kulfi?

  • Double cream: also known as heavy whipping cream, this ingredient cannot be replaced with milk as the fat is required for it to thicken up for this ice cream base.
  • Mango puree: I use tinned mango puree here, but you could absolutely use fresh fruit and puree it yourself.
  • Condensed milk: this thick milk acts as a sweetener and softens the ice cream, allowing for easier scooping when you want to enjoy your ice cream.
  • Cardamom powder: this gives your ice cream a gently warming spiced flavour which complements the mango so well.

What tools do I need to make no churn mango ice cream?

  • Digital kitchen scales*: I do provide all my measurements in cups too, but I continue to find weighing out my ingredients is far more accurate for baking. A set of digital kitchen scales is, for me, a useful and essential tool for any baker.
  • Measuring spoons*: it is good to have a set of dedicated measuring spoons for baking. This is more accurate than using your everyday teaspoons and tablespoons which can vary greatly in size.
  • Mixing bowl*: to beat all your ingredients together until thick before leaving to chill for a few hours to turn into ice cream.
  • Electric hand mixer*: makes it so much easier to mix all your ingredients together and thicken your cream before chilling.
  • Spatula*: useful to help make sure you have not missed mixing anything in, but also to scrape your bowl out when transferring your mango kulfi mixture to another container.
  • Storage container with lid*: for storing your mango kulfi when in the freezer.

How to make mango ice cream

This mango kulfi comes together in really quick time, then it just chills in the freezer overnight before it can be enjoyed. One of the easiest desserts to make, this homemade no churn mango ice cream is fabulous served with a topping of fresh passion fruit or raspberries. Yum!

Ingredients needed for mango kulfi: mango puree, double cream, condensed milk, pistachios and ground cardamom. Recipe by movers and bakers

Step 1: Into a large mixing bowl, pour your double cream and beat until the bubbles start to disappear and it’s just starting to thicken up.

Beat together all your ingredients until well mixed and thickened. Recipe by movers and bakers

Step 2: Pour the mango pulp, condensed milk and cardamom powder (if using) into the bowl with your double cream. Beat it all together until everything is well combined and your mixture is a really thick pouring consistency. Your beaters should leave a trail in your mixture when it is ready.

Pouring the ice cream into the tin before freezing. Isn't that mango colour just glorious? Recipe by movers and bakers

Step 3: Fold your pistachios into your mixture, then pour it all into your freezer container. Top your mango kulfi with few more chopped pistachios then pop on the lid and put it in your freezer. Freeze your mango kulfi for at least 6 hours or overnight.

Sprinkling pistachios over the top of the mango ice cream. Recipe by movers and bakers

Step 4: About ten minutes before you want to serve your mango kulfi, bring your container out of the freezer. Tip some boiling water into a mug and pop your ice cream scoop in the water to warm it up. Using a warmed up scoop will make your life easier when scooping your mango ice cream. Enjoy!

Dipping your ice cream scoop in boiling water will help make it a lot easier to scoop your ice cream up. Recipe by movers and bakers

Can I use evaporated milk instead of condensed milk to make this mango kulfi?

No, condensed milk is different to evaporated milk, and one will not substitute the other in this recipe.

Can I use single cream or whipping cream instead of double cream to make no churn mango ice cream?

Basically, you need to use a cream that will thicken to stiff peaks when whisked. Here in the UK, this means using double cream or whipping cream and not single cream. As a guide, you need to use a cream that has 35% or more fat content.

How do I store homemade mango kulfi?

I froze my mango kulfi in a 2lb loaf tin, just to make it look pretty for my pictures on my blog. However, I would advise using a lidded container to store your ice cream in the freezer. A lidded container will keep your ice cream from anything else getting in it, plus it will reduce ice crystals forming on top.

How long will homemade mango ice cream last?

This mango kulfi can be kept in your freezer and enjoyed for up to three weeks.

Can this kulfi be made gluten free and dairy free?

Good news, this ice cream is naturally gluten free! Unfortunately, there is not a dairy free alternative to double cream that can be whipped to stiff peaks, that I have come across. So sadly this recipe cannot be made dairy free.

Additional tips for making this mango kulfi recipe

  • Use a good quality mango puree or mangoes you enjoy eating in this ice cream. It is the star flavour, so you want to enjoy it once you have made it!
  • Ensure you use a cream that will whip to stiff peaks in this mango kulfi recipe. If you use something that will not whip up, you will end up with a tasty but rather runny mess!
  • Keep your cream, and beaters, in the fridge to keep cold right until you are ready to use them to make your mango kulfi ice cream. 
  • Remove your mango and pistachio ice cream from the freezer about 10-15 minutes before you want to enjoy it. Dip your ice cream scoop in a mug of boiling water, then dry it off to help it glide through your ice cream more easily.
Mango kulfi. Creamy no churn mango ice cream with pistachio and cardamom makes the most heavenly summertime treat! Recipe by movers and bakers

Troubleshooting

If you have any questions about this mango kulfi recipe, please comment below and I will do my best to help. If you have made and enjoyed this, please do take a moment to leave a rating and review too. I would really appreciate your time for it, and I am sure many others looking for a good recipe would too!

Remember too you can find me on Instagram and tag me when you share your mango ice cream with the world. You know I would love to see it!

More ice cream recipes for you to enjoy

Please do check out these other easy peasy ice cream recipes on my blog:

Kesar pista ice cream (kulfi): earthy pistachio, saffron and cardamom come together in this popular Indian kesar pista ice cream. Pistachio ice cream for the win!

Biscoff ice cream: another easy no churn recipe you can make at home without an ice cream maker. Perfect for glorious hot summer days and Biscoff fans everywhere!

Thanks so much for joining me today, my friends! Enjoy! x

Recommended equipment and ingredients I used *

Digital kitchen scalesMeasuring spoons
Mixing bowlElectic hand mixer
SpatulaStorage container with lid
Mango pulpCondensed milk
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Mango and Pistachio Ice Cream

4 from 9 votes
Recipe by movers and bakers Course: DessertCuisine: Indian, InternationalDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

20

minutes
Freezing time

6

hours 
Calories

347

kcal
Total time

6

hours 

20

minutes

Mango, pistachio and cardamom ice cream: a perfect treat for long summer days!

Ingredients

  • 600 ml (2½ cups) double cream

  • 397 g (14oz tin) sweetened condensed milk

  • 850 g (30oz) good quality mango pulp (from a tin or from fresh mangoes)

  • 1½-2 tsp cardamom powder (optional)

  • handful pistachios, chopped, plus extra for decorating

Directions

  • Into a large mixing bowl, pour your double cream and beat until the bubbles start to disappear and it’s just starting to thicken up.
  • Pour the mango pulp, condensed milk and cardamom powder (if using) into the bowl with your double cream. Beat it all together until everything is well combined and your mixture is a really thick pouring consistency. Your beaters should leave a trail in your mixture when it is ready.
  • Fold your pistachios into your mixture, then pour it all into your freezer container. Top your mango kulfi with few more chopped pistachios then pop on the lid and put it in your freezer. Freeze your mango kulfi for at least 6 hours or overnight.
  • About ten minutes before you want to serve your mango kulfi, bring your container out of the freezer. Tip some boiling water into a mug and pop your ice cream scoop in the water to warm it up. Using a warmed up scoop will make your life easier when scooping your mango ice cream. Enjoy!

Recipe Video

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8 Comments

  1. I do not even know how I ended up here, but I thought this post was good.

    I don’t know who you are but definitely you are going to a famous blogger
    if you aren’t already
    Cheers!

    • Hi Andrew, I am so glad you found my little blog! Thank you so much for your kind words, I hope you will try some of my recipes and share with your loved ones! 😊

  2. Hi
    Love this recipe. Cant wait to try it!
    Where do you get your cardomom powder?

    • Thank you! I either buy mine from my local Asian/Indian supermarket, or I will just crush some cardamom seeds myself. If you crush fresh, you may wish to lessen the amount used as I find freshly ground cardamom can be very potent. Please let me know how this turns out for you!

  3. Patrick D.

    Hi Andrea: Is the mango pulp sweetened or unsweetened? Thanks!

  4. Veronica

    Such an easy recipe to make as a summer dessert! Mango kulfi brings back so many memories from India. I love that I could use up my mangoes this way. This recipe is definitely a keeper! Thank you 🙂

    • Hi Veronica, I’m so glad you’ve enjoyed this recipe! It is one of my favourite summertime treats, I love the pistachios with the mango, it’s so divine together! Thank you for trying it and for a wonderful review! 🙂

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