Alphonso Mango and Almond Kulfi

 I love mangoes, PERIOD. It takes me back to my school days where vacations meant finishing dozens of mangoes along with friends.. I can have mango in any form.. Milkshakes or some elite international dessert.. 
Mango kulfi is the easiest to make and it takes me back to those days where my family would go out for a stroll to the nearest ice cream parlor and me and my sister would relish the most beautiful mango dessert.. 
I’m adding almonds because it brings richness to this whole recipe..

So here’s to our childhood memories.


Mango and Almond Kulfi ( Ice-Cream)


  1. Milk – 1 ltr
  2. Almonds – 1/2 cup
  3. Condensed Milk – 1/2 cup
  4. Sugar – depending on the sweetness of the mango 1 cup approx
  5. Alphonso Mango – 4 (diced)
  6. Saffron – 6-8 strands
  7. Rice flour – 2 tablespoons
  8. Cardamon – 1/2 tea spoon


  • Soak the almonds in warm water for about an hour. Once you see the skin of the almond shrinking , take them off water and separate it from the skin. Grind it to a smooth paste and keep it aside.
  • In a bowl soak saffron strands in warm milk and keep it aside. 
  • In a bowl mix rice flour and warm milk.
  • Puree the mango pieces and keep it in the refrigerator.


  • In a large pan get the milk to a boil. Once it starts boiling lower the flame.
  • Add almond and stir well. Add saffron strands and the rice flour paste. Stir well as lumps might be formed after this step and lumps are a big turn off. 
  • Once you see the milk thickening, add condensed milk and sugar. Let it boil on a low flame for 10 to 15 more minutes. IMG_20170413_110959_899
  • Put off the flame and let it cool.
  • Fold in the mango puree once the milk is totally cooled down. IMG-20170412-WA0016
  • Pour in this mixture in kulfi (ice-cream) molds or bowls and set it in the freezer for 10 -12 hours.
  • Serve it as it is or with rose syrup.

P.S. The color of this mixture will depend on how ripe the mangoes are and the quantity of mango puree you add to the milk.



NOTE- If you are running out of time, instead of soaking the almonds and pistachios roast it for about a minute or two depending on the quality of the nuts and grind it.


You can also top it up with grated coconut or almond powder or of course our favorite fruit mango 🙂




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