Mango kulfi

Name: Mango kulfi
Total time: 20 min
Cuisine: Indian
Ingredients: 425g tinned mango pulp or puréed ripe mango; 395g tinned condensed milk; 300ml double cream; 0.5 tsp ground cardamom; 0.25 tsp saffron strands

A rich, no churn Indian ice cream made with mango and cardamom, frozen in moulds or a tub.

Time20 min + freezing
LevelEasy
Costabout £0.85 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

425 gtinned mango pulp or puréed ripe mango
395 gtinned condensed milk
300 mldouble cream
½ tspground cardamom
¼ tspsaffron strands

Method

1
Whip the cream in a large bowl until it holds soft peaks.
2
In another bowl mix the mango, condensed milk, cardamom and saffron until smooth.
3
Fold the mango mixture into the whipped cream carefully, keeping as much air in as you can.
4
Pour into lolly moulds, small cups or a freezer tub.
5
Freeze for at least 6 hours, or overnight, until firm.
360 min
6
If using a tub, let it soften on the worktop for 10 minutes before scooping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.