Mango Kulfi – A Timeless Indian Delight
Mango Kulfi is a beloved Indian frozen dessert that beautifully blends tradition with tropical flavor. Its origins trace back to the 16th century during the Mughal Empire, where the royal kitchens of Delhi crafted kulfi by slowly simmering milk with pistachios and saffron, then freezing it using a salt-ice mixture. The word “kulfi” comes from the Persian “qulfi,” meaning “covered cup,” reflecting the cultural fusion of the era. Over time, regional variations emerged, and mango—India’s most cherished summer fruit—became a favorite addition. Creamy, dense, and intensely flavorful, mango kulfi is more than just a dessert; it’s a nostalgic celebration of Indian heritage and seasonal joy, enjoyed at festivals, family gatherings, and roadside stalls across the country.
Mango Kulfi Recipe
Ingredients
- 1 can (400g) sweetened condensed milk
- ½ cup mango pulp (fresh Alphonso or canned)
- ½ cup heavy cream (preferably full-fat)
- 10–12 almonds, blanched and chopped
- 8 kulfi moulds
- Edible silver foil (vark leaves) – optional for garnish
Instructions
- Prepare the Mixture:
- In a mixing bowl, combine condensed milk, mango pulp, and cream.
- Whisk well until the mixture is smooth and creamy.
- Add most of the chopped almonds, saving a few for garnishing.
- Pour and Freeze:
- Pour the mixture into kulfi moulds or small cups.
- Cover tightly and place in the freezer.
- Let it freeze for at least 6–8 hours or overnight for best results.
Serving Instructions
- Remove moulds from the freezer and allow them to sit at room temperature for a minute or two.
- Gently loosen with a knife to release the kulfi.
- Garnish with the remaining almonds and vark leaves, if using.
- Serve immediately and enjoy this royal treat!
