This easy, no-cook, kulfi recipe is so simple that an ice cream maker is not necessary!
Ataulfo mangoes are best for this recipe (less fibre and more sweet) and mango pulp (canned) can be found in the International aisle of your grocery market.
2 ¼ cup whole milk, 3.25% m.f.
¾ cup half-and-half cream, 10% m.f.
2 cup whipping cream, 33% m.f.
1 ½ cup sugar
1 ½ cup mango pulp, OR 2 ataulfo mangoes, puréed
2 ataulfo mangoes, cubed or mashed (optional, for added texture)
½ cup pistachios, coarsely chopped (optional, for added texture and flavour)
2 tbs cardamom, ground (optional, for added flavour)
Combine 2¼ c whole milk, ¾ c half-and-half cream, and 2 c whipping cream.
Add 1½ c sugar and stir continuously to dissolve.
Whisk in the 1½ c mango pulp until fully mixed.
If using optional ingredients, add these now, stirring to fully incorporate.
Transfer to a 10-cup, freezer-safe container, covering tightly.
Freeze for 8-10 hours, or over night.
Optional: Serve with fresh mango cubes, pistachio pieces, or splash of rose water