Mango Kulfi

Kulfi is India’s answer to ice cream, and it’s richer, denser, and more intense in every way.

Four ripe mangoes get pureed smooth and mixed with sugar, lemon juice, and dissolved gelatin. The gelatin is the secret to kulfi’s signature dense, almost chewy texture. It prevents ice crystals from forming and keeps the finished dessert smooth and scoopable instead of icy.

Whipped cream gets folded in, and the mixture goes into the freezer. The key step is pulling it out when it’s half-frozen (about an hour in) and beating it smooth. This breaks up any crystals that have started forming and incorporates air for a lighter texture.

Packed into individual molds and frozen again until set, then topped with a generous shower of ground roasted pistachios. No ice cream maker, no churning, no fuss.

Pro Tips

• Use the ripest mangoes you can find. Alphonso mangoes are traditional and have the most intense flavor, but any ripe, fragrant mango works.
• Dissolve the gelatin completely over low heat before adding to the mango. Undissolved gelatin creates rubbery lumps in the finished kulfi.
• Don’t skip the mid-freeze beating step. This is what gives kulfi its smooth texture instead of turning into a solid mango ice block.

Variations

• Use canned mango pulp if fresh mangoes aren’t in season. Reduce or skip the added sugar since canned pulp is often sweetened.
• Add a pinch of cardamom to the mango mixture for a more traditional Indian flavor.
• Swap pistachios for toasted almonds or cashews for a different nut garnish.