Mango & Pistachio Kulfi

Mango & Pistachio Kulfi

Authored By Emilie Wolfman 0 Comment(s)

Mango & Pistachio Kulfi

Did someone call for a pick-me-up?

It’s been an eventful week to say the least. As the weekend comes back around, it’s becoming increasingly more important to find ways to take a break from the usual Monday-Friday routine and enjoy your free time.

Tackling new kitchen projects is the best way to achieve this. Especially when the project in question is making homemade mango and pistachio kulfi. Alphonso mangoes work the best for this, but as the season is going to be delayed this year, use any kind of mango you can get your hands on.

Enjoy this sinfully delicious and beautifully effortless recipe. Definitely one to get the kids involved with. 

TIME: 10 minutes


  • Mango Puree 1 cup (use fresh mango or tinned pulp)
  • Ground cardamom 1 tsp

  • Saffron threads ½ tsp

  • Pistachios 100g

  • Condensed milk 120ml 

  • Double Cream 460ml

  • Mango Puree 230ml 

  • Pinch of salt 


For fresh mango: 
1. Wash and peel the mangoes, then to blend to a smooth consistency 

2. Add the cardamom powder, saffron, condensed milk, cream and a pinch of salt

3. Blend for 2-3 minutes until smooth

4. Use a small drop of oil to grease the kulfi/ice cream moulds, then pour the kulf 
mix into the moulds and slide in the ice cream sticks

5. Freeze for 8 hours, or overnight if you can

6. When you’re ready to eat the kulfi, run the moulds under hot water for roughly so that the kulfi easily slides out

7. Enjoy! 

Click below to get cooking! 

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