Easy Mango Kulfi (Pakistani Ice Cream)

mango kulfi garnished with roses and pistachios on a bed of ice in a silver tray.

5 from 2 votes

This Easy Mango Kulfi (Pakistani Ice Cream) is a delicious summer treat that comes together in 5 minutes with five simple ingredients.

Prep Time5

freezing time8

Total Time8 5

Course: Dessert

Cuisine: Indian, Pakistani

Keyword: Chilled dessert, easy dessert, easy mango dessert, Pakistani Summer Frozen Treat, Traditional Pakistani Ice Cream

Servings: people

Calories: 408kcal

Author: Nosheen Babar

Ingredients

1 pint heavy whipping cream
1 can sweetened condensed milk (14 oz.) (see notes)
1 can mango pulp (30 oz.)
5 cardamom pods
½ cup chopped pistachios

Instructions

Crush the cardamom in a mortar and pestle, remove the husk and throw it away, retaining the crushed seeds to add to your mixture later. (see notes)
Break the pistachios into small pieces and set them aside. (see notes)
Mix the heavy whipping cream, condensed milk and mango pulp, stirring till you have a uniform mixture with no streaks in it.
Fold in the pistachios and cardamom till well mixed.
Pour the Kulfi into your molds or rectangular metal tin. Cover tightly with foil to seal and place in the freezer overnight.

Notes

Condensed Milk - This gives the kulfi its density and adds sweetness. If, for some reason, you add unsweetened condensed milk, you will need to adjust the sugar.

Cardamom - If you don't have a mortar and pestle, remove the seeds from the pod and crush them in your grinder. I highly recommend using cardamom seeds as crushing them releases their essential oils, making for a more aromatic Kulfi.

Pistachios - I use a small nut grinder for this, but if you don't have one, put the nuts in a Ziploc bag and use a rolling pin to roughly crush the pieces. You don't want them to be too large. I like to use salted Pistachios as the salt helps enhance all the other flavors in the mixture.

Nutrition