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Mango and lime kulfi recipe

Mango and lime kulfi recipe

4 ratings

An Indian-inspired dessert that's great for cooling off after a barbecue feast. Inspired by traditional Indian kulfiwallahs, and made only using five ingredients, these simple pops are a no-brainer this summer. See method

  • Makes 8 ice lollies
  • Takes 20 mins plus freezing
  • 274 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 1 ripe mango, peeled
  • 1 lime, zested, ½ juiced
  • 150ml milk
  • 150ml Creamfields double cream
  • 397g can sweetened condensed milk
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    9g 46%
  • Sugars

    32g 35%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 31.7g Protein 4.5g Fibre 0g


  1. Grate one ‘cheek’ of the mango (the wide, fleshy bit that lies on one side of the stone), using a piece of kitchen paper to help hold it firmly if needed. Stop when you get to the stone, then use a knife to cut away the rest of the flesh from the stone and chop into chunks. Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.

  2. Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango. Divide between 8 x 125ml ice lolly moulds, then freeze for at least 6 hrs, or overnight. To serve, dip each mould briefly in hot water to release.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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