mango kulfi

Maybe it is a karmic sign but ever since I started looking at food with renewed reverence through my lens, it has reciprocated by gifting me its very best.  This summer in particular has been a complete delight with fruits so sweet and vegetable so fresh and flavorful that I haven’t been able to stop gushing!

And the mangoes this year!  For the first time since I left India, I have tasted the sweetest and juiciest Atulfo mangoes and have been buying them one crate after another.  Almost like summer time in India when my beloved Alfonso used to appear in the markets.  Nestled in baskets and crates lined with straw, they would practically overshadow all the other fruits.  Like small flames of gold and orange and a fragrance worthy of poetry, one would be irresistibly drawn to them.  For that short period when they were in season, it was a mango bonanza at home.  And speaking of markets in India, Meeta has written a fabulous travelogue of her recent trip to India, with the local markets and gorgeous produce featured prominently.  She has captured the spirit of the country with her words and stunning images so wonderfully, you should check it out!

We have been enjoying the mangoes as a dessert – simply peeled and cut.  But as the season draws to a close, I have been thinking of ways to make them last just a bit longer.  I was freezing some and reminiscing about summers in India and of the late summer evenings when the whole family piled into the car and made the short drive to Chowpatty Beach for some of the famous kulfi.  The beach came alive in a different way at dusk with rows upon rows of carts selling the famous bhel-puri, pani-puri and pav-bhaji.  Soon teeming with people, you could hear laughter and socializing and above all, the sellers yelling a list of wares and trying to entice you to pick their cart over their neighbor’s.  Most often, we were there specifically for the kulfi and looked for our favorite seller with his helper on the side.  The kulfi would be kept frozen in clay pots and we would scan the board with the list of flavors and prices to figure out what we wanted.  For me, it was more of a formality since I already knew what I was going to get.  A portion each of mango, chikoo, sitaphal and pistachio kulfis  – all of which would be weighed on a scale that had a leaf on it which would then be placed on a plate and served.   Dense, chilled and heavenly with its signature caramelized flavor!

Following this bit of nostalgia, I simply had to bring out the kulfi molds and proceed to make some kulfi of my own!  Some of the molds are from my mom and are almost 40 years old.  Precious because they have my mom’s name inscribed in my dad’s handwriting.

These molds aren’t a must though.  Popsicle molds make a very acceptable substitute and mimic the kulfi found in north India, frozen with a stick placed in it to form an effective handle.  Or you can simply freeze it in any container and slice/cube it before serving…just like in Chowpatty!

I wanted to exploit the natural sweetness of the mango as much as possible and decided to go with some maple syrup and a touch of honey as the sweetener.  The maple syrup with it’s delicate flavor complemented the mango just so without overpowering.  Added a smidge of saffron because although the Atulfos were sweet, they lacked the fragrance of the Alfonso.  I also reduced the milk and cream mixture a little bit more than I would for my saffron-pista kulfi (the microwave is your best friend for this) because I was introducing more liquid than usual in the form of the maple syrup and extra mango pulp and wanted to avoid ice crystals.  This kulfi is dense yet smooth and can easily be cut with a spoon.

Late summer is probably just a tad bit late for posting a mango kulfi recipe but if you still have access to fresh mangoes, do try this recipe.  You can also make it with canned mango pulp (preferably Alfonso) which comes already sweetened and there are some great recipes out there for making it with canned pulp and condensed milk.  Whichever way you end up making it, I hope you savor every delicious bite!

Mango Kulfi

Makes 6 kulfis in the traditional mold

Printable Recipe

2 cups whole milk
1/2 cup heavy cream
1 cup fresh mango puree
1/3 cup maple syrup
1 tbsp honey
3/4 tbsp rice flour/tapioca starch/corn starch (I used rice flour)
1 tbsp cold milk
4 strands saffron

Stir the rice flour into 1 tbsp of  cold milk to make a smooth, lump-free mixture.

Take the milk and heavy cream in a large microwave-safe pan and boil on full power for 10 mins (I used a 9×11 Corningware pan.  The large surface area helps the milk reduce faster).

Remove from microwave and stir. Put it back and cook for another 5 mins.

Remove and stir in the rice flour-milk mixture with a whisk.  Microwave again for 5 mins.

Repeat this once more after stirring with a whisk and microwaving for another 5 mins.   The total cooking time would be 25 mins and your 2 1/2 cup of milk-cream mixture would have reduced to approx. 3/4 cup.  Watch it carefully the last few minutes because if it has reduced too much, the fat will start to splutter; similar to melting butter.

Mix the maple syrup and honey in a bowl and microwave for approx. 2 mins until it has reduced and become thick and syrupy.

Cool slightly and mix in the saffron.  Add this slowly to the milk mixture with a whisk.  Once it has cooled to room temperature, add the mango puree and stir well.  It will look like a very thick custard but you should still be able to pour it.  The entire amount will be approx. 2 cups.

Pour into kulfi or any other mold of your choice and freeze till solid.  This could take anywhere between 8 to 24 hrs, depending on your freezer.  My freezer has been acting a bit flaky of late and it took me 24 hours. Also, make sure you have it in the coldest part of your freezer.

*  You want the milk-cream mixture to reduce to about 3/4 cup and it took me 25 minutes but it might take you more or less time, depending on how powerful your microwave is.

*  Also, make sure you are just stirring the mixtures gently and not introducing too much air into it.

* The tiny amount of saffron is just right for this kulfi.  Any more and the saffron flavor will be more pronounced and drown the mango flavor.

Enjoy!