Stuffed Mango Kulfi Recipe

Stuffed Mango Kulfi

Stuffed Mango Kulfi

Stuffed Mango Kulfi is a refreshing summer dessert. Fresh mangoes are stuffed with kulfi for this delectable dessert.

Indian Summers is not only popular for the scorching heat but also for the abundance of mangoes. During the unbearable heat, a creamy, fruity kulfi is a perfect refreshing cooling dessert. In Delhi, ‘Kuremal Kulfi’ is very popular for different varieties of stuffed kulfis. My inspiration for this recipe comes from the yummiest kulfis I have eaten there.

Stuffed Mango Kulfi is a delightful combination of creamy kulfi and the burst of tropical mango flavour with every bite. Savour the taste of summer bliss with this mouth watering simple dessert! I feel the only tricky part in this recipe is to hollow the mangoes to fill it with kulfi while keeping the entire shape of the mango intact. Saying that, give it some time and patience and you will be able to do it easily (might be slightly messy though!).

Other mango recipes you might are Mango Lassi, Eggless Mango Custard, Mango Salsa, Mango Shrikhand, Mango Lolly/Paleta, Mango Panna Cotta, Eggless Mango Mousse, Eggless Mango Cake and Mango Ice Cream.


1 litre full fat milk
¼ cup milk powder
½ teaspoon cardamom powder
2 teaspoons finely chopped unsalted pistachios
2 teaspoons finely chopped unsalted almond
¼ cup sugar
4 Alphonso mangoes
Ghee for greasing



Grease a heavy bottomed pan and pour the milk in the pan. Bring the milk to a boil.


Once the milk comes to a boil, add the milk powder, cardamom powder, pistachios and almond. Lower the heat and simmer the milk till the milk starts to froth or form a layer of cream/malai on top. When you see the cream floating on top, then using a wooden skewer or spoon, gently move the cream/malai layer to one end and mix it in the milk.
Repeat this process at least 6-7 times or until the milk is ¼ the quantity.
(In between also stir the milk gently, so that the milk does not get burnt from the bottom.)


Add sugar and stir on medium heat to melt the sugar. Turn off the heat and keep it aside to cool.
Keep it in the fridge for a couple of hours to cool.


Remove the top of the mango by slicing the head/cap of the mango. Retain this cap. Using a sharp thin knife loosen the pulp around the mango seed. Firmly hold the seed and rotate it to loosen it further and pull it out.


Place the mango with skin on in a small cup so it stands upright. Fill the mango with the prepared cooled kulfi mix and put the mango cap back on. Freeze the Mangoes for 6-7 hours or overnight.
Once frozen, peel the mango skin and slice the kulfi. Enjoy it chilled!


Tips & Variations

  1. While cooking the milk, I would highly recommend preparing it in a kadai (broad shaped pan) as the broad shape of the kadai helps in evaporation of the milk faster. The pan should be thick bottomed or else the milk gets scorched or burnt from the base and also greasing helps in preventing the milk scorching.
  2. I truly believe that desserts should be made with the best fruit available, if using mangoes, ensure that the best mango variety and perfectly ripened one should be used. I have used Alphonso mangoes here, you can use Badami or kesar too.
  3. Sugar is added to the mango filling to enhance the sweetness of the mangoes. The amount of sugar needed depends on the sweetness of the mangoes and personal preference. Adjust the sugar quantity accordingly.
  4. Cardamom powder adds a warm and aromatic flavour to the kulfi while also giving a subtle hint of spice.
  5. You can also add a few saffron strands in the kulfi for a delicate floral aroma and a golden colour.
  6. You can remove the excess pulp from the mango seed and add it back to the empty mango shell before adding the kulfi.