• Mangoes: 3 medium
  • Milk: 2 liters full cream
  • Sugar : 1 cup
  • Nuts: almonds, pistachios chopped fine : ¼ cup
  • Pure ghee: 2 tbsp


  1. Peel and chop 2 ½ mangoes into large pieces and make a puree. Keep aside.
  2. Cut the remaining ½ mango into tiny pieces and keep aside.
  3. Boil the milk in a heavy bottomed pan on a gentle flame till it thickens. Keep stirring constantly. Don’t let it boil over, or burn.
  4. The milk should be boiled till it is roughly ¼ of the original quantity.


Note: The creaminess of the ice-cream depends on how well the milk is boiled. So take care to thicken it well.

  1. Add the sugar and stir well to dissolve the sugar. In about 5-10 minutes the sugar will dissolve completely. Keep aside to cool.
  2. Add 1 tbsp ghee to a wok, let it heat and add the mango puree. Saute on a gentle flame till the puree starts thickening.
  3. Transfer the puree to the thickened milk stir gently and boil again for 5-7 minutes. The mixture by now should be very thick.


  1. Transfer to a freezing dish or alternately into kulfi moulds.
  1. In another wok add 1 tbsp ghee and lightly fry the nuts, and transfer to the milk mixture.
  1. Add the chopped mangoes and freeze for 5-6 hours.
  2. Serve with cut mangoes.