Mango Malai Kulfi Recipe
Stuffed Mango Kulfi is an innovative twist on the classic Indian frozen dessert, featuring a luscious mango kulfi outer layer with a surprise filling at its core. The rich, creamy mango base is often stuffed with elements like saffron-infused reduced milk rabri, chopped nuts, or even a tangy mango pulp center, creating a delightful contrast in textures and flavors. This elegant dessert is prepared by layering the kulfi mixture around the filling in molds before freezing, resulting in a visually stunning and decadent treat. Perfect for special occasions or to elevate a traditional recipe, Stuffed Mango Kulfi offers a burst of sweetness and sophistication in every bite
Ingredients
2 Liter milk
500 gm khoya
2-3 Elaichi (crushed)
4-5 NOS ripe mangoes (needed 400 gm of puree)
100 gm sugar
Ripe mango (used as a container for setting kulfi)
Chopped nuts for garnish
Step:1
Set a heavy bottom vessel on medium heat add milk and cook until it starts to boil , stir in regular intervals
Step:2
Once it start to boil , add khoya and crushed elaichi , stir continuously until the khoya dissolves in the milk
Step:3
Wash the mangoes well and cut the side to scoop out the flesh , also to avoid the any wastage squeeze the seed as well with hands as even that has too much of pulp . Transfer the flesh in a grinding jar and blend into a fine puree . Make sure we need 400 gm of mango puree , so you can adjust the quantity of mangoes accordingly
Step:4
Coming back to the milk , scrap off the sides and cook with the milk , cook until it’s been reduced to half . Add sugar to the milk , and cook for 10-15 minutes and reduced the milk to 1/3 rd quantity
Step:5
Now as the base for kulfi is ready , remove half for malai kulfi in a bowl and let the half be in the wok for making the mango kulfi base . Keeping the flame low , add the fresh mango puree and stir continuously and cook for 5 minutes
Step:6
As both the base are ready , cool down to room temperature . Now take whole mangoes and trim off the head , carefully try to remove the seed without damaging the mangoes , discard the seeds and fill the cavity with the cooled down kulfi mixture freeze the kulfi in the freezer for 6-8 hours to set also add mango kulfi mixture in the mangoes and set it
Step:7
After its frozen , pell the skin of the mangoes and cut into disk with a knife , serve immediately by garnish with some chopped nuts
FAQs
1. What does “Stuffed Mango Kulfi” mean?
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It is a kulfi with a surprise filling in the center.
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The “stuffing” is typically a complementary flavor, like a layer of saffron (kesar) kulfi, a chocolate core, or a reduction of sweetened khoya mawa.
2. How do I create the stuffed or layered effect?
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The Two-Layer Method: First, pour one flavor mango into the mould only halfway.
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Freeze: Let this first layer set partially for about 1-2 hours.
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Add the Filling: Then, add your different “stuffing” mixture and top it with the remaining first flavor or a third one.
3. What are the best fillings to use for stuffing?
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Saffron Kesar Kulfi Mix: A classic, creamy pairing.
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Dark Chocolate Ganache: For a rich, contrasting center.
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Thickened Sweet Rabdi: For an extra milky and textured surprise.
4. My layers are mixing together. How can I prevent this?
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Ensure the first layer is set enough before adding the next. It should be semi firm, not liquid.
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Work quickly but carefully when adding the second layer to avoid melting the first.
5. Can I use fresh mangoes instead of pulp?
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Yes. Puree ripe, sweet mangoes until smooth.
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Pro Tip: Strain the puree to remove any fibrous bits for a perfectly smooth kulfi texture. You may need to adjust sugar as fresh mango sweetness can vary.