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Delicious No-Fail Mango Kulfi

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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup heavy cream (whipping cream)
  • 1/2 cup condensed milk
  • 1 cup mango pulp (fresh or canned)
  • 4 green cardamom pods, crushed
  • 1/2 tsp lemon juice

Method
 

  1. Whip the heavy cream in a large bowl until soft peaks form, about 3 to 4 minutes with an electric beater.
  2. Fold in the condensed milk gently until just combined — do not over-mix or the cream will deflate.
  3. Add the mango pulp, crushed cardamom, and lemon juice. Fold everything together until smooth and evenly colored.
  4. Pour into kulfi moulds, small cups, or a freezer-safe container. Cover tightly with cling wrap or a lid.
  5. 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.