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    Home » Pistachio Mango Kulfi / Mango Creamsicle

    Pistachio Mango Kulfi / Mango Creamsicle

    May 14, 2017 By Anlet Prince 1 Comment

    Kulfi is frozen milk based dessert. Kulfi is similar to icecreams or popsicles. They have a creamy texture. Similar to icecreams kulfis have a great demand in summer. Serve a slice of awesomeness to beat the hot summer heat. There are so many variation in preparing a kulfi. Using Milk, Condensed milk or khoya. I have prepared using full fat milk. Any fruit or nuts can be added which makes the kulfi richer and flavourful. I have used Mangoes and Pistachios. Any variety of mangoes can be used to prepare this Pistachio Mango Kulfi / Mango Creamsicle. Checkout other Popsicle Recipes in this space.

    Pistachio Mango Kulfi / Mango Creamsicle

    mango kulfi
    Print Recipe

    Pistachio Mango Kulfi / Mango Creamsicle

    Pistachio Mango Kulfi / Mango Creamsicle is a seasonal dessert in summer.
    Prep Time20 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 10

    Ingredients

    • 2 Cups Full fat Milk
    • 1 Cup Mango Puree
    • 4 Tablespoon Pistachios Chopped
    • ¼ Teaspoon Cardamom Powder
    • Required Sugar

    Instructions

    • Heat milk in a saucepan. Bring it to boil. Simmer the flame. Simmer it until the milk reduces upto 1 cup. 
    • Add in the cardamom powder. Boil for another 2 minutes.
    • Chop the nuts. Add them into the milk. Cook for a minute. Switch off the flame. 
    • Add in sugar to taste. Switch off the flame.
    • Chop mangoes and blend them into a smooth paste.
    • Chop mangoes and blend them into a smooth paste.
    • Add the mango paste into the milk. Mix them gently.
    • Get ready with the kulfi mold. Fill them. Freeze them for 6 hours to overnight. 
    • Check if the kulfis are hardened. Remove them from the freezer. Hold them in running water for 1 minute.
    • Remove them gently from the mold.

    Notes

    • The Number of popsicles completely depends on the size of the popsicle mold used.
    • After freezing the sweetness reduces so adjust the sweetness accordingly.
    • My mangoes were little fibrous hence they did not blend well. Non Fiborous mangoes like alphonoso would blend smooth and change the color of milk.
    • The color of the kulfi depends upon the type of mango used.

    Pistachio Mango Kulfi / Mango Creamsicle

    Step by Step Photos on how to make Pistachio Mango Kulfi / Mango Creamsicle

    1. Heat milk in a saucepan. Bring it to boil. Simmer the flame. Simmer it until the milk reduces upto 1 cup. Add in the cardamom powder. Pistachio Mango Kulfi / Mango Creamsicle step 1
    2. Chop the nuts. Add them into the milk. Cook for a minute. Switch off the flame. Add in sugar to taste.Mango Kulfi / Mango Creamsicle step 2
    3. Chop mangoes and blend them into a smooth paste. Mango Kulfi / Mango Creamsicle step 3
    4. Add the mango paste into the milk. Mix them gently.Mango Kulfi / Mango Creamsicle step 4
    5. Get ready with the kulfi mold. Fill them. Freeze them for 6 hours to overnight. Check if the kulfis are harderned. Remove them from the freezer. Hold them in running water for 1 minute. Mango Kulfi / Mango Creamsicle step 6
    6. Remove them gently from the mold. Mango Kulfi / Mango Creamsicle step 7
    7. Mango kulfi is now ready.Mango Kulfi / Mango Creamsicle
    « Lime Mint Cooler / Mint Lemonade
    Cantaloupe Mango Smoothie / Musk Melon Mango Smoothie »

    Reader Interactions

    Comments

    1. Priya Suresh says

      May 15, 2017 at 4:08 pm

      Excellent and very delightful kulfi, feel like relishing some.

      Reply

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    Hi, I'm Anlet Prince! It gives me tremendous joy and satisfaction when I cook varieties of food and feed my family and friends. It’s an awesome thing. Food is an integral part of our lives. Cooking is a very basic life skill that every individual can easily learn.

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