Summers are here and so is the king of fruits – mango. With the rising temperature, the need to indulge in frozen dessert also rises. Kulfis and ice-creams are the most loved summer favourites. With mangoes in season and with the soaring temperature, a must-have mango dish is mango kulfi. With minimum ingredients, you can make mango kulfi easily at home without any artificial additives.  Here’s the recipe:


1 litre full cream milk (doodh)
2 to 3 tbsp sugar (cheeni)
1 cup of mango puree (aam ras)

3 to 4 tsp Almond and pistachio slivers for garnishing (badam and pista)

Mango Kulfi


  • Heat a wide, thick bottomed pan.
  • Add milk to it.
  • Bring the milk to a boil.
  • Keep stirring the milk till the milk thickens.
  • Keep alternating between high and low flame.  
  • The milk should reduce to half of its quantity.
  • Now, add sugar.
  • Keep stirring till the sugar dissolves.  
  • The milk will further reduce in quantity.
  • When the milk has almost reduced to 1/3rd  of its quantity, turn off the heat.
  • This will take around 40 to 50 minutes.  
  • Allow the milk to cool completely.
  • Now, add mango puree to the milk.
  • Mix  till the mango puree blends well with milk.
  • Now, pour this into small earthen pots.  
  • Add ½ a tsp of almond and pistachio slivers  into each pot.
  • Cover the pots with aluminium foil.
  • Deep freeze these pots for 7 to 8 hours or overnight.
  • After 8 hours, the kulfi would have set perfectly.
  • Mango Kulfi can be now served. 


If you are looking for more mango recipes, do have a look at the following recipes. Click on the name of the dish to read the recipe.

Mango Phirni, Mango milkshake, Mango Basundi, Mango Shrikhand, Mango Lassi, Mango Curry







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