Recipe by: Sweety Kiran

Source: a friend

Serves: 10


  • 300 g condensed milk, sweetened
  • 390 g evaporated milk
  • 200 g cream
  • a fistful of finely chopped pistachios (optional)
  • 1/2 tsp cardamom powder
  • 250 g fresh ripe mango puree
  • 1 tsp saffron (optional)


  • Pistachio nuts
  • Mango slices


  • Blend condensed milk, evaporated milk, and cream together.
  • Fold in the pistachio nuts, cardamom powder and mango puree and saffron.
  • Cover with film and chill for two hours in the fridge.
  • Pour the mixture into molds until 3/4 full. Seal and freeze for at least 5-6 hours.
  • At the time of serving, place molds under tap water for a few seconds to ease release from the mold.
  • Garnish with pistachio nuts and mango slices. Serve cold.


Tip: You can use popsicle molds or earthen pots / matkas to set the mango kulfi.

Download PDF here: Indian Mango Kulfi Sweety Kiran