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?
It is a kulfi with a surprise filling in the center.
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?
The Two-Layer Method: First, pour one flavor mango into the mould only halfway.
Freeze: Let this first layer set partially for about 1-2 hours.
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?
Saffron Kesar Kulfi Mix: A classic, creamy pairing.
Dark Chocolate Ganache: For a rich, contrasting center.
Thickened Sweet Rabdi: For an extra milky and textured surprise.
4. My layers are mixing together. How can I prevent this?
Ensure the first layer is set enough before adding the next. It should be semi firm, not liquid.
Work quickly but carefully when adding the second layer to avoid melting the first.
5. Can I use fresh mangoes instead of pulp?
Yes. Puree ripe, sweet mangoes until smooth.
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.