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Kulfi with Mango
Lunch • India
How to Make Kulfi with Mango (Traditional & Healthy Version)
Kulfi with Mango is a beloved North Indian frozen dessert that brings together the creamy richness of kulfi and the tropical sweetness of ripe mangoes. Traditionally enjoyed during hot summer months, particularly in states like Uttar Pradesh and Punjab, this dessert is often associated with celebrations, street fairs, and family gatherings. Kulfi, sometimes called 'Indian ice cream', is denser and more intense in flavor compared to Western ice creams, thanks to the use of reduced milk (rabri) and aromatic spices. Mango kulfi is especially popular during the mango season, making it a star attraction at festivals like Holi and Raksha Bandhan. The combination of ripe Alphonso or Kesar aam (mango) with cardamom and pistachios provides a truly authentic taste of Indian summers. This healthy version uses low-fat milk and natural sweeteners, preserving the traditional taste while making it suitable for calorie-conscious foodies. The creamy, fruity, and subtly spiced notes make it an irresistible treat for all age groups.
Ingredients(for 1 kulfi (approx. 100ml mould))
- 2 cups Low-fat milk (doodh)
- 1 cup Fresh mango pulp (use Alphonso or Kesar aam)
- 2-3 tbsp Stevia or jaggery powder (gud (for natural sweetness))
- 1 tbsp Cornflour (makai ka atta)
- 1/2 tsp Green cardamom powder (elaichi)
- 1 tbsp Chopped pistachios (pista) - optional
- 1 tbsp Chopped almonds (badam) - optional
- 6-8 strands Saffron strands (kesar) - optional
- 1/2 tsp Rose water (gulab jal) - optional
Instructions
- 1
In a heavy-bottomed kadhai, bring the low-fat milk to a boil. Simmer and reduce it to half, stirring frequently to prevent sticking.
10 minutes
Keep the flame low and stir continuously for a creamy rabri-like texture.
- 2
Dissolve cornflour in 2 tbsp of cold milk and add to the simmering milk. Continue cooking till the mixture thickens.
3 minutes
Cornflour adds creaminess with fewer calories than khoya.
- 3
Add stevia or jaggery powder, cardamom powder, saffron strands, and rose water (if using). Mix well and cook for 2 more minutes.
2 minutes
Add sweetener after thickening to avoid curdling.
- 4
Remove from heat and let the mixture cool to room temperature. Once cooled, blend in the fresh mango pulp until smooth.
5 minutes
Ensure the mixture is fully cooled to retain the fresh mango flavor.
Why This Dish is Healthy
Traditional kulfi can be high in calories due to heavy cream and sugar. This version uses low-fat milk and natural sweeteners, cutting down on unnecessary fats and sugars. Mangoes provide antioxidants and dietary fiber, while nuts add good fats. It’s a guilt-free indulgence for those seeking authentic Indian desserts that support a healthy lifestyle.
This healthy Kulfi with Mango recipe uses low-fat milk, natural sweeteners like stevia or jaggery, and is rich in vitamins A and C from fresh mangoes. Almonds and pistachios provide a boost of healthy fats, plant protein, and essential minerals such as magnesium and potassium. The absence of refined sugar and cream reduces calorie density, making it a lighter alternative to traditional kulfi.
Pro Tips
- 💡Tip 1: Use ripe Alphonso or Kesar mangoes for the best color and flavor.
- 💡Tip 2: Simmer milk slowly to enhance creaminess without extra fat.
- 💡Tip 3: Add a pinch of salt to balance the sweetness and boost flavors.
Storage & Serving
Store kulfi in airtight moulds or containers in the freezer for up to 1 week. Always keep frozen and unmould just before serving to maintain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
