Traditional Mango Kulfi or Indian Mango Ice Cream

Mango KulfiMy mother-in-law is well known for her mango kulfi. Her recipe has three ingredients and flavorings. She usually alternates between cardamom and rose.

To make good kulfi you need patience and full fat milk. Working on low and slow heat, the milk is reduced. Mango and sugar complete the deal.

My Traditional Mango Kulfi Story

The process of thickening the milk takes some time, and I had been averse to doing this for a while.  I finally bit the bullet. Once you go the traditional route there is no turning back.

Mango Kulfi

My children like the popsicle molds as they are easier to navigate. My mother-in-law actually just sets her kulfi in a larger steel container with a tight-fitting lid. She uses an ice cream scoop for serving. She is extremely minimalist in her cooking approach. It is testimony to the fact; good food is about knowledge not gimmicks.

Mango Kulfi

On a whim, I drizzled some with rose syrup, the way you will find in a traditional Indian roadside restaurant. Roadside kulfi in India is on my list of favorite items to enjoy!

Yesterday, I made the milk base over two to 3 hours, over medium heat, the key here is to note that you do not need to stand and watch the milk simmering maybe just visit it every 15 to 20 minutes and give the pot a good stir to make sure that the milk is not sticking to the bottom.

Mango Kulfi

We had a fair amount of rich liquid along the way, in fact, the thickened mango milk and some dhoklas from Usha Foods, was our dinner. As for Usha foods, I will save that for another day.  Today is for reminiscing about the pleasures of sinfully rich mango kulfi and signing an ode to summer.

Mango Kulfi

BTW, a note worth sharing on the color of the kulfi, fresh mangoes will yield a paler color and I have used mango pulp before, using the pulp gets you a brighter color, if you are using sweetened mango pulp, you can add 3/4 cup and skip the sugar unless of course you have a sweet tooth.

For a vegan take on mango kulfi you can check out this recipe. Another refreshing summer recipe with an Indian touch is this limeade.

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Traditional Mango Kulfi Indian Mango Ice Cream

Prep Time: 6 hours

Cook Time: 3 hours

Total Time: 9 hours

A classic take on the eternal Indian summer dessert, mango kulfi.

Ingredients

  • 1/2 gallon whole milk
  • 1/2 cup heavy cream
  • 3 ripe mangoes
  • 1/2 cup raw cane sugar
  • 1 tablespoon rosewater
  • Slivered Almonds and Rose Petals to garnish

Instructions

  1. Place the milk and the cream in a heavy bottomed wide pot, such as a large wok or sauce pan, and bring to a simmer on medium heat. Let the milk cook, and thicken. Stir the milk every 15 minutes or so, allowing the cream to mingle into the mixture.
  2. While the milk is cooking, peel the mangoes and cut the pieces and puree into a thick mixture.
  3. When the milk is about 1/3 it's original volume turn off the heat and stir in the sugar and mix well.
  4. Cool the milk and stir in the mango puree ad the rosewater.
  5. Pour the milk carefully into the molds and chill for about 6 hours.
  6. To serve, remove from the molds, garnish with additional cut mangoes and slivered almonds and serve.

Notes

The prep time is to chill the dessert.

https://spicechronicles.com/traditional-mango-kulfi_indian-mango-ice-cream/

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