How to Make Creamy Mango Kulfi Cups
Step 1: Prepare the Milk Base
Heat the milk in a heavy-bottom pan and simmer until slightly reduced. Stir often to avoid sticking.
Step 2: Thicken the Mixture
Mix cornstarch with a little milk and add it to the pan. Cook until the mixture thickens to a custard-like consistency.
Step 3: Add Flavorings
Stir in condensed milk, mango pulp, cardamom, saffron (if using), and chopped nuts. Mix until smooth and evenly combined.
Step 4: Freeze & Set
Pour the mixture into serving cups or glasses. Let cool, then freeze for at least 6–8 hours until fully set.
Pro Tips for Making the Recipe
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Use ripe, sweet mangoes for best flavor
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Stir continuously while cooking to avoid lumps
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Let mixture cool completely before freezing
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Cover cups with foil to prevent ice crystals
How to Serve
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Serve straight from the freezer with a spoon
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Garnish with chopped nuts or saffron strands
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Add fresh mango slices on top
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Perfect as a plated dessert or party cups
Make Ahead and Storage
Storing Leftovers:
Keep frozen in airtight cups for up to 2 weeks.
Freezing:
Yes, this recipe is freezer-friendly and designed to be made ahead.
Reheating:
No reheating needed. Let sit at room temperature for 2–3 minutes before serving for easy scooping.
Conclusion
These Creamy Mango Kulfi Cups are a luxurious, nostalgic dessert that delivers big flavor with minimal effort. Smooth, rich, and perfectly portioned, they’re a guaranteed crowd-pleaser—especially on warm days. Make them once, and they’ll quickly become a freezer favorite.
