• Blend everything except the cream, cardamom powder and saffron in a blender till smooth.
• Then add the cream, cardamom powder and saffron.
• Blend until the cream is mixed and incorporated well in the mixture.
• Do a taste test and add 1 to 2 tablespoons of sweetened condensed milk if you find the sweetness to be less. If the sweetness is more for your liking, add 1 to 2 tablespoons of cream. Blend again.
• Pour the kulfi mixture in kulfi moulds or small bowls.
• Cover tightly with a lid or seal with aluminium foil. Keep in the freezer for 6 to 8 hours for the kulfi to set.
• Once set, serve the mango kulfi.
• To remove the mango kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi.

Serving Suggestions

• Slice and serve the kulfi In bowls or plates, sprinkled with cardamom powder or crushed saffron.
• It can also be paired with cooked falooda sev (thin vermicelli) and soaked sabja seeds. You can also add some rose syrup on the mango kulfi slices while serving.
• While serving kulfi you can add some rose water or kewra water (pandanus water) or serve it as it is.
• I served mango kulfi both plain and made kulfi falooda too. We usually have kulfi with falooda sev.

Storage

• Any leftover mango kulfi can be frozen for some weeks. You can also make a big batch and freeze mango kulfi for a month