08 Jun Mango Cream Cheese Kulfi (3-Ingredient Recipe)
Mango Cream Cheese Kulfi is a quick, no-cook Indian frozen dessert that combines the tropical sweetness of mangoes with the richness of cream cheese and condensed milk. The result is a smooth, luscious kulfi with a velvety texture and intense mango flavor, perfect for hot summer days.
This rich and creamy mango kulfi is made with just mango pulp, condensed milk, and cream cheese. The cream cheese adds a delightful richness and eliminates the need for cooking or reducing milk.
Ingredients
2 cups mango pulp (preferably Alphonso mango pulp)
1 cup cream cheese, softened
1 cup condensed milk
COOK TIME
5 minutes
CALORIES
160 kcal
PROTEIN
2-3 g
FIBER
6 g
CARBOHYDRATES
20 g
SERVES
6
Instructions
Add the softened cream cheese to a mixing bowl and whisk until smooth.
Pour in the condensed milk and mix well until creamy and lump-free.
Add the mango pulp and blend or whisk until the mixture is smooth and uniform.
Pour the mixture into kulfi moulds, small cups, or popsicle moulds.
Cover and freeze for 6–8 hours or until completely set.
To unmould, dip the mould briefly in warm water and gently pull out the kulfi.
Serve straight from the freezer for a refreshing, creamy treat bursting with mango goodness. 🥭🍨
Notes
Tips
Use chilled mango pulp for a fresher flavor.
For a stronger mango taste, increase the mango pulp to 1¼ cups.
Freeze overnight for the best texture.
Garnish with chopped pistachios or almonds before serving, if desired.
(Per Kulfi, assuming 6 servings)
Calories: 140–160 kcal
Carbohydrates: 18–20 g
Protein: 2–3 g
Fat: 6–8 g
Sugar: 16–18 g
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