Stuffed mango kulfi recipe is a delicious ice cream recipe inside mango with video and step by step instructions. Kulfi is made with full fat milk and sugar or condensed milk. Kulfi is prepared by reducing milk by boiling. Making this ice cream is very easy with only 4 ingredients. People of all ages enjoy this delicacy. Mangoes can be savored many ways.. and this is one of them. One of the good looking ways to enjoy mangoes. You can serve this beautiful dessert on this father’s day to your dad!!

How to make mango kulfi?

Mango kulfi |mango ice cream is prepared by stuffing kulfi inside the whole mango and then freezing it. This is a crowd pleaser and perfect for parties. This looks really amazing and tastes fantastico!!

Video Recipe

How to make Stuffed Mango Kulfi

PREP TIME: 5 MINS  COOK TIME: 30 MINS  TOTAL TIME: 35 MINS  FREEZING TIME: 8 HRS COURSE: SWEETS/DESSERTS CUISINE: INDIAN SERVINGS : 4

Ingredients

• mangoes – 2-3
• whole/full fat milk – 4 cups (4 x 235 ml) or 1 liter
• condensed milk or sugar – 1/2 cup
• pistachios and cashew pieces/crumbs – 3 tbsp

Instructions

1. Take 1 litre full fat milk in a pot or kadai. Boil it on medium high.
2. Once it comes to a boil reduce the heat to low. Keep stirring in between.
3. Stir well making sure milk doesn’t stick to the bottom.
4. Add 1/2 cup condensed milk and 1 or 2 tbsp cashew and pistachios finely chopped pieces. If adding sugar, add it after the milk reduces.
5. Boil the milk on low flame for 30 minutes or till milk reduces to 1/3 of the total quantity.
6. Keep stirring in between to avoid sticking.
7. Turn off the heat and let it cool.
8. Take 2-3 mangoes of medium size. Wash them.
9. Cut off the crown part / top and keep it aside.
10. Now insert a knife to loosen up the seed. Take out the seed gently.
11. Place it in a bowl or glass so that mango stands still.
12. Now fill the mango with prepared and cooled kulfi. Cover the mango with the top we removed from (step9) mango.
13. Freeze it for 8 hours in a freezer.
14. Take mangoes out of the freezer and peel them. Slice them into equal sized discs.
15. Garnish it with cashew and pista and serve immediately.

Tips

1. Use firm and ripe mangoes.
2. You may substitute condensed milk with sugar.
3. If adding sugar, add it after the milk reduces.
4. You may adjust sugar or condensed milk if needed.
5. Almonds can also be used along with cashews and pistachios.
6. You can eat the leftover kulfi, it is basically basundi. It tastes sooo delicious.
7. You can mix mango pulp with left over kulfi and freeze to make mango kulfi.

Step by step photo instructions

1. Take 1 litre full fat milk in a pot or kadai with thick bottom. Boil it on medium high.

2. Once it comes to a boil reduce the heat to low. Keep stirring in between.

3. Stir well making sure milk doesn’t stick to the bottom.

4. Add 1/2 cup condensed milk and 1 or 2 tbsp cashew and pistachios finely chopped pieces. Note: If adding sugar, add it after the milk reduces. Then keep 5 mins.

5. Boil the milk on low flame for 30 minutes or till milk reduces to 1/3 of the total quantity.

6. Keep stirring in between to avoid sticking. When the malai forms, don’t remove it.

7. Turn off the heat and let it cool.

8. Take 2-3 mangoes of medium size. Wash them.

9. Cut off the crown part / top and keep it aside.

10. Now insert a knife to loosen up the seed. Take it out gently.

11. Place it in a bowl or glass so that mango stands still.

12. Now fill the mango with prepared and cooled kulfi.

13. Now close the mango with the top lid (from step 9).

14. Freeze it for 8 hours in a freezer.

15. Take the mangoes out of the freezer and peel them. Slice them into equal sized discs.

16. Garnish it with cashew and pista and serve immediately.