Mango, coconut and passionfruit kulfi

A no-bake Indian-inspired dessert perfect for the warmer weather.
Mango, coconut and passionfruit kulfi

This mango kulfi recipe uses creme fraiche, coconut cream and egg yolks to create an indulgent dessert. Instead of traditional kulfi moulds, we use a loaf pan.

Looking for more no-bake dessert recipes?.

What is kulfi?

Kulfi, also known as malai kulfi, is an Indian frozen dessert similar to ice cream. It’s traditionally made with full-fat milk.



1.Grease a 9.5cm x 20cm loaf pan; line base and two long sides with baking paper, extending paper 5cm over the sides.
2.Blend or process mango until smooth; pour into loaf pan. Freeze for 2 hours or until firm.
3.Stir passionfruit pulp, sugar and ¼ cup (60ml) water in a small saucepan over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes or until syrup is reduced by half.
4.Beat egg yolks in a small bowl with an electric mixer until pale and creamy. With motor operating, gradually add hot passionfruit syrup. Continue beating for 3 minutes or until mixture cools. Fold in coconut cream and crème fraîche. Pour mixture into pan. Cover and freeze overnight or until firm.
5.Invert Kulfi onto a platter. Serve topped with extra mango slices and extra passionfruit pulp.

Kulfi can be made a week ahead.


Related stories