Quick Mango Kulfi Recipes

MANGO KULFI RECIPE

Steps:

• Soak kesar or saffron in 2 tbsp hot water. This is optional.
• Wash and peel mango. Chop them to cubes and add to a blender jar.
• Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
• Blend on a medium speed until smooth. Stir in the chopped pistachios, reserving some for garnish.
• Transfer to kulfi moulds or steel cups or Popsicle moulds.
• Cover and freeze them overnight or until set.
• Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
• Gently loosen and remove mango kulfi. Garnish with crushed pista. Serve immediately.

MANGO KULFI (QUICK, NO COOK RECIPE)

Steps:

• Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
• Then add the cream, cardamom powder and saffron.
• Blend until the cream is mixed and incorporated well in the mixture.
• Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
• Pour the kulfi mixture in kulfi moulds or small bowls.
• Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
• Once set, serve the mango kulfi.
• To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

QUICK MANGO KULFI

Steps:

• In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

MANGO KULFI RECIPE BY TASTY

Steps:

• Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
• Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3-5 minutes.
• Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
• Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
• Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
• Enjoy!