Mango Kulfi (Deluxe)¶

Mango Kulfi is a rich and creamy frozen dessert that combines the tropical sweetness of mangoes with the smooth, velvety texture of coconut milk and a hint of fragrant cardamom.

This dairy-free twist on the traditional Indian treat is both refreshing and indulgent, making it a perfect way to cool down on hot days or end a meal with something exotic yet comforting.

Older version processed on Sorbet, then a scrape-down and a mix-in run.

Rating: 😋🥥🥭 (needs improvement)

In September 2025 I rewrote this to use the new sweetener and stabilizer blends, coconut milk powder for convenience, and a bit of WMS for an extra creaminess boost.

Current version processed on Sorbet, then a scrape-down and a respin.

Rating: 😋🥥🥭🥭 (I think I do not like mango too much, but it’s creamy all right)

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Prep

• 150ml Water (hot) • alternative: 225ml coconut milk 18.5%
• 75g Coconut Milk Powder 54% [Green Essence]^↗
• 2g Glycerol Monostearate (E471) [Bulk]^↗ • alternative: lecithin

Wet

• 300g Mango
• 30ml Lemon juice
• 15g Glycerin (E422, VG) [hd-line]^↗
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
• 5g Waxy Maize Starch (E1442) [Ultratex]^↗ • optional
• 1 pinch Cardamom

Fill to MAX

• 48ml Water to MAX line
• ≈4 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Mix the coconut milk powder and the GMS in a medium-sized bowl.
2. Add the hot water and whisk until clump-free.
3. Add "wet" ingredients to empty Creami tub.
4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
7. Add remaining ingredients (to the MAX line) and stir with a spoon.
8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 125.7 kcal; fat 6.3g; carbs 19.7g; sugar 6.0g; protein 1.0g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 427.2 kcal; fat 21.6g; carbs 66.9g; sugar 20.5g; protein 3.3g; salt 0.2g
• Nutritional values total: 680g; 854.5 kcal; fat 43.1g; carbs 133.7g; sugar 41.0g; protein 6.6g; salt 0.5g
• FPDF / PAC^↗ (target 20..30): 31.99
• Protein / Energy Ratio (ok=12%; hi=20%): 3.10% • Low-Salt
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 34.9g • 5.1%
• Net carbs: 83.9g • ∝ 5 servings@136g: 16.8g • ∝ 3 servings@227g: 28g • energy ratio (low <20%): 39.3%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).