Mango Kulfi Recipe (no cream no refined sugar) | Mango kulfi recipe | How to make mango kulfi without cream and refined sugar with step by step instructions

Mango Kulfi Recipe (no cream no refined sugar) is a no churn, eggless, creamy frozen, delicious summer dessert that is enriched with fresh mango puree, dates, fox nuts (makhana), pistachios and milk.

Moreover, it doesn’t contain any condensed milk, corn flour, rice flour, bread or Khoya/ Mawa/ evoparated milk solids . In addition to that it doesn’t require any ice cream maker or any cooking, so it’s a breeze when you prepare them.

You may would want to have a look at 21 Best Mango recipes  collection which is worth trying and it will give you a whole new appreciation for the King of fruits.

What is Kulfi in Mango Kulfi Recipe (no cream no refined sugar)

Kulfi is the most favourite Indian dessert generally made at home and very easily available in the restaurants also.

The basic kulfi is made using thickened milk or Condensed milk, sugar, Khoya/ Mawa/ evoparated milk solids , cardamom powder and saffron.

In the last, mango puree is added to this mixture and simmered. Then, this mixture is poured to the aluminum kulfi molds & frozen until set.

How this Mango Kulfi Recipe (no cream no refined sugar) is different from the traditional one?

The kulfi making process has evolved over the years by using different ingredients other than the traditional one.

So instead of using cream, condensed milk, refined sugar, mawa/khoya, milk powder or corn starch, here i have made this with some interesting ingredients that are easily available in the kitchen pantry.

List of ingredients used

Mango – The essential ingredient to make this kulfi is mango. You may use any variety easily available near you. I have used Kesar mangoes.

Makhana – Also known as fox nuts or lotus seeds are a good source of protein, calcium, fibre and magnesium.

Kaju/Cashews – for the amazing texture

Dates/khajoor – used as a sweetener here to make this kulfi.

Milk – Any milk works well, I have used full fat milk. If vegan then you can opt for Coconut milk, Almond milk , Soy milk or oats milk also.

Kesar/Saffron – imparts beautiful colour and flavour

Pistachios – for garnish

Rose petals – for garnish

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Mango Kulfi Recipe (no cream no refined sugar)

Mango Kulfi Recipe (no cream no refined sugar) is a no churn, eggless, creamy frozen, delicious summer dessert that is enriched with fresh mango puree, dates, fox nuts (makhana), pistachios and milk

Prep Time10 minutes mins

Cook Time0 minutes mins

Soaking time30 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: Mango kulfi, no refined sugar no cream mango kulfi

Servings: 6

Author: Lata Lala

Ingredients

• 1 cup full fat milk
• 10 Kesar/saffron strands
• 1/2 cup Makhana/fox nuts
• 14 Dates seeded
• 1/4 cup cashews
• 1 cup mango pureed
• 8-10 pistachios slivered
• 2 tsp Rose petals dry

Instructions

Soak the ingredients

• In a big bowl pour hot milk. To this add makhana, dates, kaju (cashew) and some saffron strands.
• Cover and let it soak for 30 minutes.

To make mango puree

• Wash the mangoes thoroughly. Wipe them dry with a cloth.
• Slice mango lengthwise from both sides of seed. Scoop out the mango flesh with the help of a spoon. Now transfer mangoes in a blender along with it's juice and pulse it to a smooth puree without adding any water.

Blend the ingredients

• After 30 minutes blend the makhana-kaju- dates mixture to a fine paste. Transfer this mixture to mango puree, mix well. The mixture should be of smooth pouring consistency.
• Now pour the mixture into Kulfi molds. I have used 2 types of moulds to make this kulfi. One is regular kulfi mould another one is known as Mini pops.
• Cover the aluminium kulfi molds with aluminium foil and insert a kulfi stick in the centre. Place these both type of moulds in freezer for overnight to set properly.

To unmold the kulfi

• Remove the moulds from freezer and roll each aluminium mold between your palms few times or dip kulfi mold in a bowlful of water for a few seconds. Now pull with the stick.
• Pops came out easily by just pushing them upwards.
• Serve immediately with garnish of slivered pistachios and rose petals.

Step by step instructions and pictorial presentation to make Mango Kulfi Recipe (no cream no refined sugar)

Soak the ingredients 

In a big bowl pour hot milk. To this add makhana, dates, kaju (cashew) and some saffron strands.

Cover and let it soak for 30 minutes.

To make mango puree –

Wash the mangoes thoroughly. Wipe them dry with a cloth.

Slice mango lengthwise from both sides of seed. Scoop out the mango flesh with the help of a spoon.

Now transfer mangoes in a blender along with it’s juice and pulse it to a smooth puree without adding any water.

Blend the ingredients 

After 30 minutes blend the makhana-kaju- dates mixture to a fine paste. Transfer this mixture to mango puree, mix well. The mixture should be of smooth pouring consistency.

Now pour the mixture into Kulfi molds. I have used 2 types of moulds to make this kulfi. One is regular kulfi mould another one is known as Mini pops.

Cover the aluminium kulfi molds with aluminium foil and insert a kulfi stick in the centre. Place these both type of moulds in freezer for overnight to set properly.

To unmold the kulfi

Remove the moulds from freezer and roll each aluminium mold between your palms few times or dip kulfi mold in a bowlful of water for a few seconds. Now pull with the stick.

Pops came out easily by just pushing them upwards.

Serve immediately with garnish of slivered pistachios and rose petals.

How to store?

If any leftovers you may freeze them for about 8-10 days.

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