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Delicious and Easy Cashew-Mango Kulfi You Must Try
Introduction
When summer comes and the heat gets too much, nothing surpasses the thrill of eating a frozen treat that is both cool and tasty. People all around India have loved kulfi, which is like ice cream, for a long time. Traditional kulfi recipes generally use spices like saffron and pistachio. But the mix of juicy mangoes and creamy cashews makes this classic delicacy even better.
This post will show you how to make a delicious and simple Cashew-Mango Kulfi dish that you can make at home with little work and a lot of satisfaction. This sweet dessert is sure to make everyone want more, whether you’re making it for your family, guests, or just yourself.
Why Cashew and Mango Make a Perfect Pair?
Mango, often referred to as the “king of fruits,” brings natural sweetness and a tropical aroma to any dish. Cashews, on the other hand, add a rich, buttery texture and a subtle nutty flavour that perfectly complements mangoes.
Together, they strike a beautiful balance—mango’s fruity vibrancy and cashew’s creamy depth result in a dessert that feels luxurious and wholesome.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
- 2 large ripe mangoes (preferably Alphonso or Banganapalli)
- ½ cup unsalted cashews
- 2 cups full-fat milk
- ½ cup condensed milk
- 3 tablespoons sugar (adjust according to the sweetness of mangoes)
- ½ teaspoon cardamom powder
- A few saffron strands (optional)
- 1 tablespoon chopped pistachios or cashews for garnish
- Kulfi moulds or small cups
Step-by-Step Cashew-Mango Kulfi Recipe
1. Soak and Grind Cashews
Start by soaking the cashews in warm water for about 30 minutes. This helps soften them, making them easier to blend into a smooth paste. Once soaked, drain and grind them into a thick, fine paste using very little water.
2. Prepare the Mango Pulp
Peel and chop the mangoes, then puree them in a blender until smooth. Strain the pulp if you prefer a smoother texture in your kulfi. You should get about 1½ cups of thick mango pulp.
3. Cook the Base Mixture
In a heavy-bottomed pan, heat the full-fat milk and bring it to a gentle boil. Lower the flame and let it simmer until it reduces to about 1½ cups, stirring frequently to prevent burning.
Now, add the cashew paste and stir well. Cook for 3-5 minutes until the cashew blends completely with the milk and the mixture thickens slightly.
Add the condensed milk and sugar. Stir until the sugar dissolves and the mixture is well combined. Turn off the flame.
4. Add Flavourings and Mango
Let the milk-cashew mixture cool down a little. Then, add the mango pulp and cardamom powder. Stir until everything is evenly mixed. If using saffron, soak a few strands in warm milk and add it at this stage.
5. Freeze the Kulfi
Pour the kulfi mixture into moulds or small steel cups. Cover the tops with foil or tight-fitting lids. Freeze for at least 6–8 hours, or overnight, until fully set.
To serve, dip the moulds in warm water for a few seconds and gently pull the kulfi out. Garnish with chopped pistachios or more cashews.
Tips to Make It Even Better
- Use high-quality mangoes: Avoid fibrous varieties. Sweet, ripe mangoes enhance the flavour naturally.
- Don’t skip the cashew paste: It gives the kulfi a rich texture that sets it apart from regular mango ice cream.
- Add cream for extra indulgence: You can add 2 tablespoons of fresh cream to the mixture for a richer taste.
- Avoid over-blending: Especially when combining mango with milk—excess blending can cause bitterness or separation.
Nutritional Benefits of Cashew-Mango Kulfi
While it’s definitely a treat, this kulfi isn’t just about indulgence—it offers some nutritional perks too.
- Mangoes are packed with vitamin C, vitamin A, and antioxidants that support immune health.
- Cashews provide healthy fats, plant-based protein, magnesium, and zinc—all good for heart and bone health.
- When made with controlled sugar, this homemade kulfi is a better choice than store-bought ice creams full of additives.
Frequently Asked Questions (FAQs)
- Can I use canned mango pulp?
Yes, if fresh mangoes are not in season, canned pulp works fine. Just ensure its unsweetened and of excellent quality. - Is this kulfi suitable for vegans?
This specific recipe uses dairy milk and condensed milk, but you can make a vegan version using coconut milk and a plant-based condensed milk alternative. - How long can I store the kulfi?
Homemade kulfi can be stored in the freezer for up to 7 days. Make sure it’s covered well to prevent freezer burn. - Can I add other nuts?
Absolutely! Almonds, pistachios, and even walnuts can be added for extra crunch and flavour. - Do I need an ice cream maker?
Not at all. This is a no-churn recipe that sets beautifully in standard kulfi moulds or cups.
Conclusion
Cashew-Mango Kulfi is one of those summer favourites that instantly takes you back to childhood. Creamy, fruity, and rich with nutty goodness, every bite brings comfort and joy. What’s wonderful? You can make it at home—fresh, simple, and without any added junk.
So next time you’re craving a cool, satisfying treat, skip the store-bought stuff. Head to your kitchen and whip up this delicious kulfi. It’s more than a dessert—it’s a taste of love, nostalgia, and sunshine in every spoon.
