Quick Mango Kulfi

4/30/24 forgot to line the pan. Used another small pan 3x5. Need to put the bottom in warm not hot water to loosen. Commenters made 1/2 and added more cardamom and whipped cream w condensed milk first.

An easier way to mold the kulfi for individual servings is to use the small paper bathroom cups (4 oz). Just line them up in a tray that can go into the freezer and pour your mixture into each cup. Put the tray in the freezer. You can serve the cup as is or if you want a nicer presentation, tip the kulfi onto a small plate (you can quickly dip the bottoms in hot water if it's difficult to get them out). You can slice it horizontally and add some chopped nuts for garnish.

Use fresh mango to really enhance the flavor. A little more time to cut and blend the mango is worth the effort. Lagniappe--add fresh mango as a topping. This is a great and healthy after dinner treat!

I'm soooo happy to have this recipe! This mango kulfi is a dream.

this was fabulous and so easy! I followed the suggestion to whip the cream first and then add the remaining ingredients. It was perfect consistency for slicing right from the freezer. I used a 10 in springform pan to make it even easier to serve. Put chopped salted pistachios on top!

I was just sitting here picking the Hayden mango strings out of my teeth after breakfast (yes, I know too much information) wondering how to best use my extra harvest and reading the NYT. Bingo, ask and ye shall receive. Mango kulfi, extra cardamon, per Paul an per Paul, I will be whipping the cream and condensed milk. Thank you Paul and thank you NYT for posting cooking notes. I learn wonderful things from your readers. Aloha

There are just a few brands of Alphonso mango pulp available in th US and they are all good. The trick is to be certain it is made with Alphonso mangoes although Keysar pulp is a decent substitute.

Could you make this in an ice cream maker?

I’m curious about using other fruit purées here, like strawberry. Anyone try?

I love to sprinkle the top with chopped pistachios.

I combined this recipe with a different mango ice cream recipe. Some changes: 1. simmering the mango puree (could only find Kesar) until it was 50-75% the volume of before 2. whipping the cream until very soft peaks 3. adding 1/2 tsp turmeric for yellow appearance (could not taste it in end results) 4. topping with pistachios I made a small portion without any condensed milk, and honestly it tasted just as good as the main recipe that had condensed milk. In ramekins it froze in 3 hours.

Use fresh mangoes!!

Delicious! I happened to stumble across a can of Alphonso mango pulp (brand: Ratna) at an Indian grocer. I halved the recipe. The rest of the pulp went into the fridge, and made for dreamy breakfasts when spooned into small bowls and topped with dollops of Greek yogurt. The plastic wrap worked great, and a knife cut though easily to slice into 6 messy squares (for half recipe). It was incredibly rich and satisfying. In fact, next time I think I’ll do the smaller portions in ramekins.

I first had kulfi from a market stall in Peshawar Pakistan in 1977 and always remember it as a dream of perfection (in the same place there were shelves stacked high with silver foil covered burfi which was also excellent) so yeah a good kulfi is a lifelong quest

.5 c cashews soaked overnight in frig, drained, pureed w/ 1 c filtered water, strained + 30 oz can mango, 11.25 oz coconut swt condensed milk, 1/4 t cardamom, 2 pinches kosher salt, zest of 1 lime - 2 glass bread pans - 14 servings - rich