Baked Indian Mango Cardamom Kulfi
A traditional Indian frozen dessert infused with ripe mango and aromatic cardamom, baked gently for a creamy texture before freezing. This indian-inspired desserts ready in about 60 minutes layers whole milk, sweetened condensed milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups whole milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 6 pods cardamom pods, crushed
- 1 cup ripe mango puree
- 1/4 cup sugar
- 1/4 cup chopped pistachios
Instructions
- Step 1: Preheat oven to 325°F. In a heavy saucepan, combine 3 cups whole milk, 1 cup sweetened condensed milk, and 1 cup heavy cream. Add 6 crushed cardamom pods and 1/4 cup sugar.
- Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching. Simmer for 15 minutes until the milk reduces slightly and is fragrant with cardamom.
- Step 3: Remove from heat and strain out the cardamom pods. Stir in 1 cup ripe mango puree until fully incorporated.
- Step 4: Pour the mixture evenly into six 4-ounce ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Step 5: Bake in the preheated oven for 40 minutes until the kulfi mixture is set but still slightly soft in the center.
- Step 6: Remove ramekins from the water bath and cool to room temperature. Cover and freeze for at least 6 hours or overnight.
- Step 7: To serve, run a knife around the edges and invert each kulfi onto a plate. Garnish with 1/4 cup chopped pistachios per serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Indian Mango Cardamom Kulfi take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Indian Mango Cardamom Kulfi?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Indian Mango Cardamom Kulfi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Indian Mango Cardamom Kulfi for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Indian Mango Cardamom Kulfi?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
