Mumbai: As the mercury rises and the days grow longer, there’s nothing quite as satisfying as a chilled, creamy kulfi to refresh the senses. Among India’s many regional kulfi varieties, the Stuffed Mango Kulfi—particularly the one popular in the streets and homes of Delhi—holds a special place.
It’s not just a dessert; it’s a celebration of mangoes, summer, and the joy of slow-cooked indulgence. This dish is a treat to the taste buds and a visual delight, served elegantly with mango shells brimming with frozen kulfi goodness.
Let’s take a closer look at how this delicious dessert comes with just a handful of ingredients but delivers an explosion of taste and nostalgia in every bite.
Mangoes (Dasheri or Alphonso) – 4 to 5
Choose ripe, fragrant mangoes with a firm texture. Dasheri is often preferred in Delhi for its aroma and sweetness, while Alphonso adds a rich, golden hue and luxurious taste.
Full Cream Milk – 500 ml
The base of the kulfi, milk, is simmered and reduced to achieve a thick, creamy consistency that forms the essence of this dish.
Milk Powder – 2 tablespoons
Used to thicken the mixture faster and add extra creaminess, milk powder blends perfectly with the boiled milk for a dense kulfi texture.
Malai (Fresh Cream) – 1 tablespoon
This optional yet highly recommended ingredient adds a layer of silkiness and richness that elevates the kulfi.
Sugar – 4 tablespoons (adjust to taste)
Just the right amount to sweeten the milk mixture without overpowering the natural sweetness of the mango.
Pistachios – For Garnishing
Crushed pistachios not only add a wonderful crunch but also enhance the visual appeal of the kulfi.
Prepare the mango shells:
Begin by slicing off the tops of the mangoes and gently removing the seed while keeping the mango intact, forming a hollow shell. Set these aside in the freezer to chill.
Make the kulfi mixture:
In a heavy-bottomed pan, bring the milk to a boil. Reduce the flame and let it simmer, stirring occasionally. Add the milk powder and continue stirring to avoid lumps. Let the milk reduce to about half its original volume.
Add sugar and malai:
Mix in the sugar and malai once the milk thickens. Let it simmer for a few more minutes until the mixture reaches a creamy consistency. Turn off the heat and let it cool.
Incorporate mango pulp:
From the extracted mango seeds, scoop out the pulp and puree it. Fold the mango puree gently into the cooled milk mixture to maintain a smooth texture.
Fill the mango shells:
Pour the mango-kulfi mixture into the hollowed mangoes. Cover with the sliced tops and place them upright in the freezer.
Freeze and serve:
Allow the stuffed mango kulfi to set for 6-8 hours or overnight. Once set, slice the mangoes crosswise to reveal beautiful round kulfi discs. Garnish with crushed pistachios before serving.
Stuffed Mango Kulfi is more than just a recipe; it’s a slice of Indian heritage frozen in time. Whether you’re reminiscing about Delhi’s bustling summer evenings or introducing someone to the magic of Indian desserts, this dish is sure to leave an impression. The preparation might be slightly elaborate, but the result is well worth the effort.
Serve it after a festive meal, or surprise your guests with this unique presentation during your next get-together. One thing’s certain – once you taste this kulfi, summer will never be the same again.
