Mango Kulfi Pops

How to Make Mango Kulfi Pops

1. 1

   Step 1: Infuse milk with aromatics

   Combine the whole milk, milk powder, crushed cardamom pods, saffron strands and a pinch of salt in a small saucepan. Warm gently over medium-low heat until just steaming and the milk powder has dissolved (3–5 minutes), then remove from heat and let steep for 15 minutes; strain and chill until cool.

   For this step

   • 1 cupWhole milk
   • 1/3 cupMilk powder (full-fat)
   • 6 podsGreen cardamom pods, lightly crushed
   • 10 strandsSaffron strands
   • a pinchSalt
   
2. 2

   Step 2: Whip the cream

   Chill a mixing bowl and beaters briefly, then whip the heavy cream to soft peaks using a whisk or electric mixer. Stop at soft peaks—this creates the light, airy texture that mimics churned kulfi when folded into the milk base.
   
3. 3

   Step 3: Make the kulfi base

   In a large bowl, stir the cooled infused milk into the sweetened condensed milk until smooth and well combined. Gently fold about two-thirds of the whipped cream into the milk-condensed mixture to lighten it, reserving the remaining whipped cream for a creamier swirl.

   For this step

   • 1 cupSweetened condensed milk
   
4. 4

   Step 4: Prepare the mango layer

   Stir the mango puree with the lime juice to brighten the flavor. Fold half of the mango puree into one portion of the kulfi base to create a mango-kulfi mixture, leaving the remainder of the base plain or lightly swirled with the reserved whipped cream for visual contrast.

   For this step

   • 2 cupsRipe mango puree (fresh or frozen, thawed)
   • 1 tbspFresh lime juice
   
5. 5

   Step 5: Assemble the pops

   Spoon alternating layers of mango-kulfi mixture and plain kulfi base into 6 popsicle molds, finishing with a little mango on top if desired. Sprinkle chopped pistachios into the top layer, insert sticks, cover, and tap molds on the counter to remove air bubbles.

   For this step

   • 1/3 cupChopped pistachios (for garnish)
   
6. 6

   Step 6: Freeze and unmold

   Freeze the pops for at least 6 hours or until solid. To unmold, dip the molds briefly in warm water for 10–20 seconds, then gently pull the pops free. Serve immediately or keep wrapped in the freezer for up to 2 weeks.
   

1. Combine the whole milk, milk powder, crushed cardamom pods, saffron strands and a pinch of salt in a small saucepan. Warm gently over medium-low heat until just steaming and the milk powder has dissolved (3–5 minutes), then remove from heat and let steep for 15 minutes; strain and chill until cool.
2. Chill a mixing bowl and beaters briefly, then whip the heavy cream to soft peaks using a whisk or electric mixer. Stop at soft peaks—this creates the light, airy texture that mimics churned kulfi when folded into the milk base.
3. In a large bowl, stir the cooled infused milk into the sweetened condensed milk until smooth and well combined. Gently fold about two-thirds of the whipped cream into the milk-condensed mixture to lighten it, reserving the remaining whipped cream for a creamier swirl.
4. Stir the mango puree with the lime juice to brighten the flavor. Fold half of the mango puree into one portion of the kulfi base to create a mango-kulfi mixture, leaving the remainder of the base plain or lightly swirled with the reserved whipped cream for visual contrast.
5. Spoon alternating layers of mango-kulfi mixture and plain kulfi base into 6 popsicle molds, finishing with a little mango on top if desired. Sprinkle chopped pistachios into the top layer, insert sticks, cover, and tap molds on the counter to remove air bubbles.
6. Freeze the pops for at least 6 hours or until solid. To unmold, dip the molds briefly in warm water for 10–20 seconds, then gently pull the pops free. Serve immediately or keep wrapped in the freezer for up to 2 weeks.