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4.72 from 7 votes
Assorted Mango Kulfi with popsicle sticks.
How to Make Mango Kulfi
Prep Time
15 mins
Freeze for
6 hrs

This Mango Kulfi recipe is a frozen dessert from India with lovely mangoes, lime, and saffron — and it's perfect for summer.

Course: Dessert
Cuisine: Indian
Servings: 18 popsicles
Author: Gemma Stafford
  • 3 large (36oz/1020g) ripe mangoes, peeled and chopped
  • 2 cups (16oz/480ml) heavy whipping cream
  • 1 can (14oz/415ml) condensed milk
  • Juice of 1 lime
  • A pinch of crushed saffron threads
  • A pinch of ground cardamom (optional)
  • ¼ cup (1¼oz/35g) pistachios (toasted and crushed, for garnish)
  1. Place eighteen 3oz (71ml) capacity paper cups on a small baking sheet. Set aside.

  2. In a blender or food processor, add the mangoes, heavy cream, condensed milk, lime juice, saffron threads, and cardamom (if using) and blend until pureed and combined.

  3. Strain the mixture through a sieve into a glass measuring cup with a pour spout and discard any solids.

  4. Divide the mixture evenly among the paper cups, then cover the cups with a sheet of aluminum foil.

  5. Press your hand over the surface of the foil to reveal the circles where the tops of the cups are.

  6. With a sharp knife, poke a small slit in the center of each circle and insert a popsicle stick all the way into the kulfi (the foil helps keep the sticks in place while freezing).

  7. Carefully transfer the kulfi tray to the freezer and freeze for a minimum of 6 hours or up to 4 weeks.

  8. When ready to serve, peel the paper off the kulfi, arrange them on a plate and garnish with crushed pistachios.