Easy mango kulfi

By Mary Berg
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  • 2 cups (300 grams) frozen mango chunks, thawed
  • 1 can (300 milliliters) sweetened condensed milk
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1/2 teaspoon (3 grams) ground cardamom
  • 1/4 teaspoon (2 grams) fine salt
  • 2 cups (473 milliliters) 35% cream
  • 1/4 cup (60 grams) chopped pistachios, divided


  1. Place a 23x13 centimeter loaf pan in freezer.
  2. Puree mango chunks in a blender until very smooth. Transfer to a large bowl and mix with sweetened condensed milk, vanilla, cardamom and salt; set aside.
  3. In a large bowl, whip cream to stiff peaks with a hand mixer. Stir half the whipped cream into condensed milk mixture. Fold in the remaining whipped cream.
  4. Spoon mixture into chilled loaf pan, smoothing top. Sprinkle with half the pistachios and press plastic wrap onto surface of mixture. Freeze for six hours. Serve sprinkled with remaining pistachios.


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