Making the most of our favourite summer guest, we’re here with simple yet delectable mango recipes for you.

Easiest Mango Kulfi


1.5 cups full-fat milk

1 cup sweetened condensed milk

½ cup cream

4 green cardamom powder

1 large mango chopped

Slivers of pistachio for garnish

Mango Kulfi


Blend chopped mango, milk and condensed milk till the liquid is lump-free.

Add the cream and cardamom powder and blend till fully incorporated well with the previous ingredients.

Pour the mixture into kulfi moulds (if you don’t have kulfi moulds you may improvise and use small bowls).

Freeze till the kulfi is set. This may take about 5 – 6 hours.

Demold by dipping the moulds in warm water.

Garnish with pistachio slivers.

You may serve it with falooda or a generous helping of bloomed basil seeds.


Mango Muffins


1 cup all-purpose flour (maida)

½ teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt

1 large mango chopped

4 tablespoons of castor sugar

Powder of 3 cardamoms

2 pinches of nutmeg powder ( if you don’t have nutmeg then substitute with cinnamon powder)

½ cup chilled butter

½ cup sweetened condensed milk

Mango Muffin


Pre-heat your oven at 180 ° C and prepare your muffin liners or silicone moulds.

Blend the mango, cardamom powder, nutmeg powder and sugar until lump-free.

Melt the butter in a double boiler or on very low flame and cool it to room temperature, add condensed milk to the butter and whisk to mix it well.

Add in the mango mixture to it and keep whisking.

Now, sieve flour, baking powder, baking soda and salt to the wet mixture.

Gently fold in the dry ingredients with light hands to maintain the buoyancy.

Spoon the batter into your prepared moulds and fill them ¾ , we will leave some space for the muffins to rise.

Bake for 30 – 40 minutes and check by inserting a skewer, if it comes clean then the muffins have cooked perfectly.

Cool on a wire rack.


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