4.2/5 rating (20 votes)

Mango Kulfi

Indian Mango Ice Cream

  • Heat None
  • Serves 8
  • Dietary Info VEGETARIAN
  • Prep 10 mins
Mango Kulfi

Dense, creamy Indian ice cream

Hari says

Kulfi is the Indian version of ice cream and it's made using a very different process. Traditional kulfi is made by heating up full fat milk until it reduces down by one third of the original volume. This creamy reduction can be flavoured with various ingredients from fruit to spices including cardamom, pistachio and rose essence. These are poured into moulds and frozen. This process creates an ice cream with a distinct flavour, that's more dense in texture and rich in consistency.

With this recipe I have simplified the process and used condensed milk combined with cream and a fresh mango puree cream.

  • Ingredients
  • Method

Mango Kulfi

  • 1 large ripe mango or 100g mango puree, 
  • half a lime
  • 200g double cream
  • 200g condensed milk

Mango Tuile

  • 50g granulated sugar
  • 25g plain flour
  • 10g mango puree
  • 8-10g orange juice
  • 18g unsalted butter or ghee

To serve

  • handful of shredded coconut 
  • approx 100ml mango puree


Mango Kulfi

  1. To make the mango puree peel a fresh rip mango. Remove the flesh from the stone and blitz in a blender with a little squeeze of the lime. Retain about 100ml of the puree to serve the kulfi.
  2. Place the remaining mango puree, cream and condensed milk into a bowl and mix thoroughly to incorporate all the flavours.
  3. Pour into silicone moulds and place in the freezer for at least 4 hours.
  4. Pop the frozen kulfi out of the mould and keep in a tub in the freezer. 

Mango Tuile

  1. Mix the flour and sugar in a bowl
  2. Add remaining ingredients and mix to combine
  3. Heat the oven to 150ºC and butter some grease proof paper or use a silicone baking mat. Spread the batter about to about 1cm thickness in the shape you want.
  4. Repeat until you have the number of tuiles you need.
  5. Place in the oven and bake for 12 minutes.
  6. Peel off the hot tuile and shape or bend to your desired shape and leave to crisp up.
  7. Store in an airtight container. you can store the batter in the fridge for up to 1 week.

To serve

  1. Dip the mango kulfi into the shredded coconut.
  2. Using mango puree dot the plate and place the kulfi in the centre with the tuile beautifully balanced on top.

Useful equipment

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Comments (2)

  • Rosie


    10 September 2018 at 09:14 |
    Thanks for the recipe, I love kulfi. Do you think this would work with raspberries instead of mango?


    • Hari Ghotra

      Hari Ghotra

      10 September 2018 at 11:53 |
      Hi Rosie Yes raspberries would work too - I would suggested cooking them down first (with sugar and a little lemon juice) as they have more moisture in them, sieve and use the syrup. Please let me know how you get on. Thanks!


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