By Akshara
May 25, 2026
Mango kulfi is a dense, indulgent frozen dessert that captures the very essence of the summer. Unlike Western ice creams, kulfi is not churned, which gives it a unique, slow-melting texture that is remarkably rich and creamy. By slowly reducing the milk over a low flame, you create a natural depth of flavour that pairs perfectly with the floral sweetness of ripe Alphonso mangoes.
1 500ml full-fat milk  1/2 cup fresh mango pulp  1/4 cup condensed milk  1/4 tsp cardamom powder  Chopped almonds and pistachios for garnish
Simmer the milk in a heavy-bottomed pan over medium heat, stirring frequently, until it reduces to about half its original volume.
Stir in the condensed milk and cardamom powder, then cook for another few minutes until the mixture thickens further.
Remove from the heat and allow the mixture to cool completely before folding in the fresh mango pulp.
Pour into traditional kulfi moulds or small cups, garnish with nuts, and freeze for at least 8 hours until completely set.