May 16, 2018

No Cook Mango Kulfi With Condensed Milk & Fresh Cream

Here is my first recipe using mango this year. This is an easy, Instant Indian style no cook mango kulfi recipe with video using ripe mango, milk, milkmaid (condensed milk) and cream (Amul fresh cream or whipping cream). This is just a 2 step, grind and freeze recipe with minimal ingredients. I know I am late in starting mango recipes. But its better late than never, right 😉. Whenever my fellow blogger friends posted this no cook mango kulfi recipe, I got tempted to try at home.

Luckily I happened to taste a mango matka kulfi from a local ice cream shop nearby my house. I was able to guess the ingredients easily. So based on the recipe in my mind, I browsed through and found Sharmilee’s recipe perfect to try. It came out very well as I expected. I prepared this kulfi in matka / mud pot, plastic kulfi moulds and in a small flat bowl to make serve as pieces. You can find all of them in the pictures.

Friends, try this easy mango kulfi / mambazha kulfi for your kids. As this is a no cook recipe, kids would be interested to prepare it by themselves 😊. They will love its creamy texture and lovely color for sure. Let this be a healthy summer treat with mangoes for them. So lets see how to make mango kulfi recipe with condensed milk and fresh cream.

Also check out my Eggless mango ice cream without ice cream maker, Mango rasayana, Mango kesari and mango payasam , Homemade mango Frooti drink, Aamras for Poori.

Mango Kulfi Recipe With Condensed Milk

Easy, no cook mango kulfi recipe with condensed milk and fresh cream

Cuisine: Indian

Category: Mango recipes

Serves: 4

Prep time: 5 Minutes

Cook time: 6 Minutes

Total time: 11 Minutes

INGREDIENTS

1 cup - 250ml

Ripe mango - 1 no ( 3/4 cup chopped)
Sweetened condensed milk - 1/4 cup +1 tbsp (I used Milkmaid)
Fresh cream - 1/4 cup ( Amul fresh cream, use thick cream)
Boiled milk - 1/3 cup ( at room temperature)
Cardamom powder - 1/4 tsp
Saffron threads - Few

HOW TO MAKE MANGO KULFI

Wash and peel the skin of ripe mango. Chop into cubes.
Take chopped mango, condensed milk, milk, thick fresh cream, cardamom and saffron.
Grind to smooth paste.
Fill in plastic kulfi moulds or matka, cover with butter paper.
Freeze for 6 to 8 hours. Remove and serve immediately. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ripe mango. Chop into small cubes. Take the chilled Amul fresh cream. Do not shake the pack. Cut open the pack and scoop out the thick portion of fresh cream. Do not use the liquid part for making ice cream. You can use the liquid part to add in the gravies for chapathi.Set aside.
In a big mixie jar, take the chopped mango, condensed milk (milkmaid), boiled milk at room temperature, thick fresh cream, cardamom powder, saffron thread.
Grind to a smooth paste without adding more milk or water. Grind in a low speed till everything becomes paste. Kulfi mixture is ready.
Take the kulfi mould and fill in the kulfi mixture. If you don’t have kulfi mould, you can fill in small bowls or tumblers too. You can also pour the kulfi mixture in a flat bowl and cut into cubes as I did. Cover it with a butter paper. Make sure the butter paper touches the kulfi mixture. This helps to avoid ice crystals formation. Insert a popsicle stick and freeze for 6 to 8 hours. Overnight is the best.
Remove the kulfi mould from the freezer and show it under tap water for few seconds OR insert the kulfi mould in a bowl full of water. Now you can unmould the kulfi easily.
Serve immediately and Enjoy !

Note

You can use Amul mithai mate or homemade condensed milk in this recipe.
Adjust the quantity of condensed milk based on the sweetness of mango.
If you don’t have fresh cream in hand, you can skip it but creaminess would be less. Instead you can add the skin / malai of milk.
Use only the thick part of fresh cream. So do not shake the fresh cream before opening.
Do not use hot milk while grinding, mixture may curdle.

Easy, yummy, creamy mango kulfi – Enjoy !