Mango Kulfi - మాంగో కుల్ఫీ - Indian ice-cream Recipe

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Recipe Text


    • Milk – 500ml (2 1/2Cups){Here I have used 3% fat toned milk—use full cream milk for better results}
    • Skimmed Milk Powder – 30gms (1/4Cup)
    • Evaporated Milk – 130gms (1/2Cup)
    • Smooth Mango Pulp – 230gms (1Cup)
    • Artificial Sweeteners – 11 Measures or sugar to taste

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Take a mixie jar and add milk powder. Add some milk to the milk powder and run the mixer grinder. Using mixer grinder gives a smooth mixture of milk and milk powder without any lumps.

    Heat a pan and add the milk-milk powder mixture. Add the remaining milk and evaporated milk. If using sugar, add sugar after adding the evaporated milk. Mix all well and cook on high flame stirring continuously till the milk reaches a boil. While the milk is boiling, the thickened milk sticks to the sides of the pan. Scrape the thickened milk sticking to the sides of the pan with the ladle and add to the boiling milk. After five minutes, when milk reaches to a boil, lower the flame to medium and cook stirring for five more minutes. Observe that the milk starts thickening. After five minutes increase flame to high and cook stirring for five more minutes. We are lowering the flame and then increasing so that milk will not boil over the pan. By now most of the water evaporates, then switch off the flame and transfer the milk mixture to another bowl. Cool the milk mixture till it reaches room temperature.

    Take a mixie jar and add the prepared and cooled milk mixture, mango pulp and artificial sweetener &blend the mixture well. Pour the blended mango kulfi mixture into the kulfi moulds. Placing the kulfi moulds on stand will make them stand straight. Cover the moulds with lids. Here I am preparing kulfi with stick to eat with convenience—so after filling the moulds with kufi mixture, cover the mouths of the moulds with aluminum foil. Pierce the foil in the centre of each mould and insert stick—prepare all the moulds similarly. Place the moulds in the stand in freezer to set. After five to six hours the kufi will be ready to serve. Before serving, remove the foil and dip the mould in water holing the kulfi with the stick. When dipped in water, because of the temperature difference, kulfi melts at the edges of the mould and loosens.  Pull the kulfi out of the mould holding the stick. The mango kulfi is ready, serve immediately.

    Points to Notice:

    Using full cream milk gives a rich and good taste to the kulfi. However conscious people may avoid using full cream milk. For children prepare kulfi with full cream milk and for elders with other milk.

    Similarly calorie conscious people may use artificial sweetener and others sugar.

    Use, sweetened condensed milk and avoid sugar & evaporated milk for convenience. As I have used artificial sweetener I have added evaporated milk.

    Use sugar or artificial sweetener as per taste—remember we are also adding the sweet mango pulp.

    Use a mixer grinder to mix milk powder and milk to get a smooth mixture without any lumps.  

    If using thick full cream milk, adjust the timings of cooking. The basic principle is to evaporate the water content in the milk so that there will not be any crystal formation after freezing.

    One can even prepare this kulfi by using mango essence when mangoes are not in season. But the taste of fresh mangoes gives a special taste to the kulfi. 

    Enjoy !!!!!!!!!!!!!!

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