Easy Eggless Mango Kulfi Ice Cream

eggless-mango-kulfiMango Kulfi – the most cherished Indian dessert has never been so easy to make! Flavored with mango pulp and the beautiful and aromatic saffron which gives it a lovely lemon-orange color, this dessert is ready in no time, and looks elegant while entertaining guests. Serve it on pop-sticks to make Kulfi, or simple serve as ice cream. Top with some chopped pistachios and you are sure to get some ooh’s-and-aah’s at your party!

3 cups heavy (whipping) cream
1 cup whole milk
1 cup canned sweetend mango pulp
a pinch of saffron – dissolved in 2 tbsp warm milk
3/4 cup sugar (if needed, as the pulp is sweet too)
pinch of salt

Bring the cream and milk to a boil in a large heavy saucepan over high heat, stirring occasionally. Reduce the heat to low and cook at a bare simmer, stirring frequently, for about 1 hour, until the mixture is reduced by about one-third and is thickened.

Whisk the mango, sugar, and salt in to the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil. Now add the dissolved saffron and stir.

Then remove from heat and allow it to cool to room temperature.

Divide the kulfi among eight 4-ounce paper muffin cups or similar kulfi molds. Cover tightly with foil and freeze for at least 8 hours, until firm.

To serve, remove the paper cups and place the kulfis on small plates. Garnish with some chopped pistachios if you like – delicious Mango Kulfi is ready to dazzle your guests!


  1. I wish I had stores some mango puree when they were in season! I’m so craving this kulfi right now:)

    Anita Jain

  2. this looks perfect for my bbq party this weekend! and its easy too:) gotta use the last few mangoes available here!


  3. This look great and I have some moushy mango to use up! Thank you 🙂

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