This Mango Kulfi is an easy yet delicious take on the beloved South Asian ice cream, made with just four ingredients and only five minutes of preparation. Fresh or canned mango pulp is blended with heavy cream, sweetened condensed milk, and a secret ingredient bread. Just like classic Malai Kulfi, the bread creates a rich, creamy texture without the need for any cooking. The result is a perfectly balanced frozen dessert with vibrant mango flavor, a smooth and creamy consistency, and just the right amount of sweetness. It might just be the best mango ice cream you’ll ever taste!
Prep Time: 5 minutes
Chilling Time: 6 hours
Yield: 9 servings
Ingredients
- 2-3 large ripe mangoes, with 500g of flesh (weighed without the skin or pit); or 500g of canned mango pulp
- 2 King’s Hawaiian Original Hawaiian Sweet Rolls (56g) – or use about 2 slices of any other white bread that is roughly the same weight in grams
- 2 ½ cups cold heavy whipping cream (600g)
- ½ can sweetened condensed milk (7oz or 200g)
- Optional: ½ to 1 teaspoon ground cardamom
Instructions
- Add the mango flesh and bread to a blender. Blend for about 30-60 seconds in pulses, or until the mixture is completely blended and smooth
- Add the heavy cream, sweetened condensed milk, and ground cardamom (if using). Blend for another 1-2 minutes in pulses, keeping an eye on the texture, until the mixture becomes thick, fluffy, like softly whipped cream
- Line a 9×9″ square pan with cling wrap. Pour the mixture in, and spread it out. Cover the pan with more cling wrap but don’t let it touch the mixture
- Freeze for ~6 hours, or until the kulfi is completely frozen
- When ready to serve, carefully pull the kulfi slab out of the pan using the cling wrap, and peel the cling wrap off. Use a sharp knife to cut into slices, and serve. Garnish with chopped pistachios and crushed freeze dried strawberries if you want to add some color.