Stuffed Alphonso Mango Kulfi – A Royal Summer Treat! This elegant Indian dessert is a royal summer treat you’ll want to make every mango season. Made by stuffing thick, creamy rabdi into whole Alphonso mangoes, this mango kulfi is as rich and indulgent as it sounds. The naturally sweet, fragrant Alphonso mango acts as both a flavor booster and an edible mold, giving the kulfi its signature look and taste. It’s the perfect showstopper for festive occasions or warm-weather celebrations — a stunning blend of tradition, seasonal fruit, and classic kulfi charm.
This kulfi variation has become especially popular in western India, where Alphonso mangoes are prized for their intense sweetness, vibrant color, and unmatched aroma. The mangoes are carefully hollowed, filled with a thick rabdi mixture infused with saffron, nuts, and cardamom, and then chilled until firm. Slicing into one reveals a stunning contrast between the golden mango flesh and the creamy kulfi core — a true celebration of mango season!
Ingredients:
• 4–5 ripe Alphonso Mangoes (medium-sized, firm but ripe)
• 1.5 Liters Full-Fat Milk
• A Generous Pinch of Saffron Threads
• ¾ cup Sugar (adjust to taste)
• ¼ cup Almond-Cashew powder (or 2-3 tbsp each of almond and cashew powder)
• ¼ tsp Cardamom Powder
• Slivered Pistachios and Almonds (for garnish)
• Dried Rose Petals (for garnish)
Method:
Prepare the Mangoes:
• Wash and pat dry the Alphonso mangoes. Slice off the top around the stem to create a lid.
• Using a sharp, thin knife, gently loosen the seed inside the mango without damaging the skin.
• Use a pakkad (pincer) to grip, rotate carefully and pull out the seed cleanly. Set the trimmed tops aside for sealing.
Make the Rabdi Mixture:
• In a heavy-bottomed pan, bring the milk to a boil.
• Add saffron threads and let the milk simmer until it takes on a rich yellow hue and aromatic flavor.
• Stir in sugar and let it dissolve completely.
• Add the almond-cashew powder and continue boiling on low to medium flame, stirring constantly until the mixture thickens to a creamy rabdi consistency.
• Add cardamom powder, mix and keep aside to cool.
• Allow the rabdi to cool fully before using.
Stuff and Set the Mangoes:
• In a large mixing bowl, add crushed ice and place the hollow mangoes upright to keep them stable or use small bowls for each mango.
• Carefully pour the cooled rabdi mixture into each mango using a spoon or funnel.
• Close each mango with its reserved top and refrigerate for 5–6 hours, or until the kulfi sets completely.
Serve:
• Once set, thaw for couple of minutes and gently peel off the mango skin with help of peeler or knife.
• Slice the stuffed mangoes into discs and garnish with slivered almonds, pistachios, and dried rose petals.
• Serve immediately, chilled.
- 4–5 ripe Alphonso Mangoes (medium-sized, firm but ripe)
- 1.5 Liters Full-Fat Milk
- A Generous Pinch of Saffron Threads
- ¾ cup Sugar (adjust to taste)
- ¼ cup Almond-Cashew powder (or 2-3 tbsp each of almond and cashew powder)
- ¼ tsp Cardamom Powder
- Slivered Pistachios and Almonds (for garnish)
- Dried Rose Petals (for garnish)
- Prepare the Mangoes:
- Wash and pat dry the Alphonso mangoes. Slice off the top around the stem to create a lid.
- Using a sharp, thin knife, gently loosen the seed inside the mango without damaging the skin.
- Use a pakkad (pincer) to grip, rotate carefully and pull out the seed cleanly. Set the trimmed tops aside for sealing.
- Make the Rabdi Mixture:
- In a heavy-bottomed pan, bring the milk to a boil.
- Add saffron threads and let the milk simmer until it takes on a rich yellow hue and aromatic flavor.
- Stir in sugar and let it dissolve completely.
- Add the almond-cashew powder and continue boiling on low to medium flame, stirring constantly until the mixture thickens to a creamy rabdi consistency.
- Add cardamom powder, mix and keep aside to cool.
- Allow the rabdi to cool fully before using.
- Stuff and Set the Mangoes:
- In a large mixing bowl, add crushed ice and place the hollow mangoes upright to keep them stable or use small bowls for each mango.
- Carefully pour the cooled rabdi mixture into each mango using a spoon or funnel.
- Close each mango with its reserved top and refrigerate for 5–6 hours, or until the kulfi sets completely.
- Serve:
- Once set, thaw for couple of minutes and gently peel off the mango skin with help of peeler or knife.
- Slice the stuffed mangoes into discs and garnish with slivered almonds, pistachios, and dried rose petals.
- Serve immediately, chilled.
Use a pakkad (pincer) for removing the seed cleanly without tearing the mango flesh.
Always let the rabdi cool to room temperature before filling the mangoes to avoid softening or breaking the fruit.
Placing the mangoes in crushed ice helps them stay upright and chilled while you fill and set them.
You can freeze the filled mangoes if making ahead, but let them thaw slightly before slicing for smooth, clean cuts.
For extra richness, stir in a tablespoons of milk powder or fresh cream while boiling the rabdi mixture.
Tips:
• Choose Alphonso mangoes that are ripe but firm — they’re sweet, aromatic, and ideal for holding their shape.
• Use a pakkad (pincer) for removing the seed cleanly without tearing the mango flesh.
• Always let the rabdi cool to room temperature before filling the mangoes to avoid softening or breaking the fruit.
• Placing the mangoes in crushed ice helps them stay upright and chilled while you fill and set them.
• You can freeze the filled mangoes if making ahead, but let them thaw slightly before slicing for smooth, clean cuts.
• For extra richness, stir in a tablespoons of milk powder or fresh cream while boiling the rabdi mixture.
