Cardamom and Saffron Infused Mango Kulfi

A creamy and aromatic Indian ice cream, perfect for a light and refreshing dessert after a rich meal.

Prep Time

15 minutes

Total Time

45 minutes + 6 hours freezing

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.59/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2Ripe Mangoes(Alphonso mangoes are ideal, but any sweet variety will work.)

£2.50

1cupFull-Fat Milk

£0.30

0.5cupHeavy Cream

£0.80

0.3cupSweetened Condensed Milk(Adjust to taste based on the sweetness of the mangoes.)

£0.40

4Cardamom Pods(Lightly crushed)

£0.25

0.3teaspoonSaffron Strands(Soaked in 2 tablespoons of warm milk for 30 minutes to extract flavor.)

£1.50

2tablespoonsPistachios(Chopped, for garnish (optional))

£0.60

Total Cost

£6.35

£1.59 per serving

Instructions

1.
In a small saucepan, combine the full-fat milk and crushed cardamom pods. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally. This will infuse the milk with cardamom flavor.
2.
Remove the saucepan from the heat and let the milk cool slightly. Strain the milk through a fine-mesh sieve to remove the cardamom pods.
3.
Peel and chop the mangoes. Place the mango pieces into a blender or food processor and blend until smooth.
4.
Add the cardamom-infused milk, heavy cream, and sweetened condensed milk to the blender with the mango puree. Blend until well combined and smooth.
5.
Add the saffron strands along with the milk they were soaking in to the blender and blend gently to incorporate.
6.
Pour the mixture into kulfi molds or small cups. If using molds, insert wooden sticks into the center of each mold.
7.
Cover the molds or cups with plastic wrap or aluminum foil. This will help prevent ice crystals from forming on the surface.
8.
Freeze the kulfi for at least 6 hours, or preferably overnight, until solid.
9.
To unmold the kulfi, dip the molds briefly in warm water for a few seconds. Gently pull the kulfi out of the molds or cups.
10.
Garnish with chopped pistachios (if using) and serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (150g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

22g

31% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

32 g

36% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Adjust the amount of sweetened condensed milk depending on the sweetness of the mangoes.

For a richer flavor, you can add a tablespoon of ground almonds to the mixture before freezing.

If you don't have kulfi molds, you can use small paper cups or ramekins.

Soaking the saffron in warm milk helps to release its color and flavor more effectively.

To avoid ice crystals, ensure the milk and cream are very cold before blending.

Cooking Equipment

Stove

Blender or Food Processor

Kulfi molds or small cups

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Thermomix Paneer Makhani

A creamy and flavorful Paneer Makhani (Butter Paneer) made easily in the Thermomix. This recipe delivers restaurant-quality taste with minimal effort.

55 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Cucumber and Mint Raita Bites on Crispy Poppadums

Cool and refreshing raita served on crispy poppadums, a perfect appetizer to balance spicy Indian dishes.

20 minutes

4 servings

Easy

"These light and refreshing raita bites offer a cooling counterpoint to the rich and spicy Paneer Makhani. The crispy poppadums provide a textural contrast, while the cucumber and mint cleanse the palate, preparing it for the main course."

Share this recipe

Loading recipe...

Chef's Tips

Adjust the amount of sweetened condensed milk depending on the sweetness of the mangoes.

For a richer flavor, you can add a tablespoon of ground almonds to the mixture before freezing.

If you don't have kulfi molds, you can use small paper cups or ramekins.

Soaking the saffron in warm milk helps to release its color and flavor more effectively.

To avoid ice crystals, ensure the milk and cream are very cold before blending.

Cardamom and Saffron Infused Mango Kulfi

Ingredients

Instructions