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Mango Kulfi

A popular dessert, perfect for a dinner party or a naughty treat!

Suitable for vegetarians

Mango Kulfi


This pud is based on Rafi’s Kulfi recipe from her book Malaysian Cookery. It is not for the faint-hearted, but if you like your desserts sweet and rich, then this is the one for you. Best served in small portions.

  1. Add the milk and evaporated milk to a large saucepan and boil until thick.
  2. Stir in the sugar until it has dissolved and add the nutmeg.
  3. Leave to cool and then stir through the mango pulp.
  4. Pour into individual moulds or ice cube trays and freeze.

When the season is right you can substitute the tinned mango for fresh, ripe mangoes chopped into pieces.

For a plain kulfi recipe, simply don’t add the mango pulp and add a few drops of rose water and a pinch of cardamom instead of the nutmeg. To this standard kulfi, you can try adding chopped pistachios and almonds, which adds a nice nutty flavour and helps to balance the sweet richness.