Mango Malai Kulfi Pops are a rich and creamy frozen dessert made with slow-reduced full fat milk, fresh mango puree, cream, and aromatic spices. This traditional homemade treat is naturally sweet, smooth, and perfect for summer days, especially loved by children and family gatherings.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 90 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 liters Full fat milk
- 100 milliliters Fresh double cream
- 80 grams Brown sugar
- 1 teaspoon Cardamom powder
- 10 strands Saffron, soaked in warm water
- 2 units Ripe mangoes, peeled and chopped
- 1 pinch Salt
For Dressing
Nutritional Information
-
Calories
310 kcal -
Fat
18 g -
Carbohydrates
32 g -
Protein
7 g -
Fiber
2 g -
Sugar
26 g -
Sodium
90 mg
Procedure
-
75 minutesMark As Complete
Reduce the milk
Pour the full fat milk into a large heavy-bottomed pot and bring it to a boil. Reduce the heat to low and let the milk simmer slowly, stirring frequently, until it reduces to less than half its original volume and becomes thick and creamy. This slow cooking develops the rich malai flavour.
-
10 minutesMark As Complete
Prepare the mango mixture
Peel and chop the ripe mangoes, then blend them into a smooth puree. Add a small pinch of salt to balance the sweetness, then mix in the double cream and cardamom powder. Stir well until the mixture is smooth, fragrant, and evenly combined.
-
10 minutesMark As Complete
Sweeten and cool the milk
Once the milk has thickened, add the brown sugar and stir until fully dissolved. Add the soaked saffron along with its liquid, then turn off the heat and allow the milk to cool completely. Cooling is essential to prevent curdling when combined with mango.
-
5 minutesMark As Complete
Combine and mix
Add the mango and cream mixture to the cooled reduced milk. Stir thoroughly until the mixture becomes smooth, creamy, and evenly coloured. The kulfi base should be thick but pourable with a rich mango aroma.
-
8 hoursMark As Complete
Freeze the kulfi
Pour the mixture into kulfi molds, lolly molds, or small dessert bowls. Cover and freeze overnight or until fully set. Once frozen solid, unmold carefully and serve immediately as a refreshing summer dessert.
