Make this easy and delicious Creamy Mango Dessert with just 4 simple ingredients — heavy cream, condensed milk, mango pulp, and lemon juice. A quick no-cook, no-bake mango dessert that comes out rich, smooth, creamy, and full of fresh mango flavor.
Perfect for summer, parties, festivals, or family gatherings.
Ingredients: Heavy cream (1 cup), Condensed milk (1/2 cup), Mango pulp (1 cup), Green cardamom (4 crushed), Lemon juice (1/2 tsp). Makes about 8 servings.
Ingredients
Method
- Whip the heavy cream in a large bowl until soft peaks form, about 3 to 4 minutes with an electric beater.
- Fold in the condensed milk gently until just combined — do not over-mix or the cream will deflate.
- Add the mango pulp, crushed cardamom, and lemon juice. Fold everything together until smooth and evenly colored.
- Pour into kulfi moulds, small cups, or a freezer-safe container. Cover tightly with cling wrap or a lid.
- Freeze for at least 6 hours or overnight until completely set. Unmould or scoop and serve immediately.
Notes
For the best flavor use ripe Alphonso or Kesar mango pulp. The kulfi can be stored in the freezer for up to 2 weeks. Let it sit at room temperature for 2 minutes before serving for easy unmoulding.
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