Mango Kulfi Recipe


  • cup Sugar
  • 3 tbsp Water
  • 1 tbsp Lemon juice
  • Few strands of Kesar
  • 3 cups Mango puree
  • 1 tbsp unflavoured Gelatine
  • Shelled roasted Pistachios, ground
  • 1 cup Whipping cream, whipped until stiff


  1. Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes.
  2. Cook over low heat until dissolved.
  3. Place mango puree in a large bowl; add sugar, lemon juice, kesar strands and dissolved gelatin. Stir until the sugar dissolves.
  4. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour.
  5. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy.
  6. Garnish with plenty or ground roasted pistachio nuts.

Tip: To prevent the milk kheer for sticking to the bottom of the vessel, drop a coin in the vessel while the kheer is boiling.

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