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Summer’s nearly here, the days are getting longer and warmer... and though all of this doesn’t sound too exciting for those of us in Oman, I’m sooo happy because my favourite fruits are in season - mangoes!!

There are a million ways I could eat this fruit, topped on breakfast parfaits, in mango smoothies, or even freshly cut as is! There’s no denying it’s the king of all fruits, so I didn’t waste any time in getting myself a couple of crates!

Wanting to beat the heat, I reminisced on how my siblings and I would run up to the kulfi-wala as soon as we heard the familiar ringing of the bell, just to savour the kulfi when we were young! It was such a treat that we would wait endlessly, even skip our afternoon naps, just to get our dose of Kulfi! Thus, I decided to make this quick and easy Mango, Saffron and Pistachio Kulfi! The rich saffron really stands out, both in taste and colour, which is also enhanced by the sweet mango... and a bit of pistachio adds a nutty crunch!

For those of you who haven’t had the joy of experiencing what a Kulfi is, it’s a beautiful, traditional Indian ice cream that’s made with the reduction of milk for hours, without adding any thickening agent such as eggs. It’s creamy and indulgent as it’s texture is smooth and just melts in your mouth instantly!

This version of kulfi is super quick and simple, it requires absolutely no cooking and it’s sure to bring a smile on anyone’s face - why don’t you give it a try?


PREP TIME: 20 minutes FREEZING TIME: 8 hours



For Kulfi

  • 4 Alphonso mango pulp, puréed 1 1/2 cups

  • 280ml double cream

  • 1 x 397g can condensed milk

  • 1/4 tsp saffron threads

  • 1/3 cup pistachio, skinned and sliced

You Need:

  • 12 kulfi moulds

  • 12 Popsicle sticks


For Kulfi:

  1. Peel the mangoes, remove the flesh and blend in an electric blender to make the purée. Pour mango purée, double cream, condensed milk and saffron threads in a blender. Blend for 2 minutes on medium speed until everything is well incorporated. Transfer the kulfi mix into a pouring jug.

  2. Reserving 1 1/2 tablespoon of pistachios, gently fold in the rest in the kulfi mix. Keep the moulds in a stand, drop the reserved pistachios dividing equally in each mould before pouring kulfi mix.

  3. Now, pour the kulfi mix in the moulds, tap down a little to remove air bubbles, insert the popsicle sticks in the center, keeping it a centimeter above the surface of the mould. Stick it in the freezer for minimum 8 hours or overnight to set.

  4. To remove kulfi from the mould, dip the mould in a glass of water for 3 seconds, taking care not to fully immerse it, gently twist and pull it out. Serve immediately.


  • I used alphonso mangoes for this recipe, which has sweet and a slight tangy note to it. The taste of these makes it perfect for making kulfi as it balances the sweetness added with condensed milk.

  • If you are using other varieties of mangoes, adjust the sweetness by adding or subtracting the condensed milk.

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