This recipe for Dulce de Leche Mango kulfi was born out of laziness. I will explain that in a bit.
The world knows kulfi as the Indian Ice cream. Creamy, with a hint of caramel flavors, some nuttiness and frozen rock solid. It is everything one would dream of eating on particularly hot afternoons in India. Although I must admit the thought of actually making it from scratch gives me a pause.
Is kulfi like an ice-cream or a gelato? I am afraid it is neither. It does not have eggs, which ice creams usually have, and it is not expanded with air like gelatos and ice-creams are. Kulfi is not always a “no churn” process. Some Kulfi makers do incorporate some churning into it, but not like in gelatos and icecreams. So there is minimal overrun. The result is an an ice lolly like no other.
Traditionally, whole milk is cooked on a slow simmer until it gets thick and almost grainy. Basically, you are making evaporated milk, then adding sugar to it. Evaporating milk is a long and a very hands-on process. You cannot leave the milk on the stove and go about other business. It IS the business for the day. You have to stir the milk, ever so often to make sure it doesn’t burn and / or spill over. And you have to do it until the quantity of milk you started with reaches to 1/3rd. You start with 3 cups milk – you reduce it to one cup. Fun! Eh?
And then if you had any hopes of eating the fruit (or ice in this case) of your labor, you have to wait another 12 hours for it to chill and freeze. More fun!
So what to do if you want a kulfi and don’t want to put in all the elbow grease? You take my easy and lazy Dulce de leche mango kulfi recipe and go bonkers making it because all you need is a bowl, a whisk and a few molds. No elbow grease, no stirring until you are at your wits ends. I do sometimes churn it in my ice-cream machine so that the wait time for the actual tasting is reduced, but then it is not as kulfi-ish as I would like it to be.
I did say I will explain why this dulce de leche mango kulfi was born out of laziness. You see years ago, when I first made my kulfi with evaporated milk, condensed milk and soft cloudy peaks of whipped cream, I thought that was too much work. So to make my “work” lesser, I just dunked everything into a bowl and see (pray) what happens. The result was a creamy kulfi. As creamy as the other one I used to make. So with the “work” taken out of the equation, I began testing flavor combinations and this dulce de leche mango kulfi has been very popular with my friends. Making kulfi does not get easier than this. No one has to know, you did not slog for hours. We will keep it a secret.
And you can turn it into a popsicle as well! Kids love that stuff. Ready to make your own? Let’s do this!
Before we get to the recipe, check out what other Frozen treats are in store for you. I am hosting the Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features Frozen Treats – to welcome the beautiful summer months.
Cocktails & Other Beverages
- Frozen Mudslide (dessert AND a drink: a twofer) from Susan – The Wimpy Vegetarian
- Sangria Slushie from Karen – Karen’s Kitchen Stories
- Cabernet Ice Cream with Chocolate Shards from Barb – Creative Culinary
- Cinnamon Oatmeal Cookie Ice Cream Sandwiches from Coleen – The Redhead Baker
- Dulce De leche Mango Kulfi from Ansh – Spiceroots
- Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle from Carol – From a Chef’s Kitchen
- Layered Ice Cream Pie with Chocolate Cookie Crust from Liz – That Skinny Chic Can Bake
- Orange Creamsicle Mousse Parfaits from Jane – The Heritage Cook
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Dulce de Leche Mango Kulfi
A quick and decadent mango kulfi recipe.
- 1.5 c Mango puree
- 3/4 c condensed milk canned
- 1/2 c heavy whipping cream
- 1/3 c dulce de leche canned
- Very small pinch salt
Mix the mango puree with the condensed milk and dulce de leche.
add the salt
whisk the cream until foamy/frothy and then add it into the mango mixture
whisk until well belnded
pour into kulfi molds/ popsicle molds
freeze for at least 12 hours
This recipe makes about 10 servings of 2.75 oz each. Your yield may be less or more depending on the molds you use.