No-Bake Mango Kulfi Popsicles with Cardamom and Pistachio

Whisk the cornstarch into the whole milk until smooth with no lumps.

Serves 6

Ingredients

• 2 cups pureed ripe mango (about 3 mangoes)
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon ground cardamom
• 1 pinch saffron threads (optional)
• 1/4 cup chopped pistachios, plus more for garnish
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Instructions

1. Whisk the cornstarch into the whole milk until smooth with no lumps.
2. In a saucepan over medium-low heat, combine the condensed milk, heavy cream and cornstarch mixture, stirring constantly until it thickens slightly and coats the back of a spoon, about 6 minutes; do not let it boil.
3. Remove from the heat, stir in the cardamom, saffron and salt, and let the mixture cool to room temperature.
4. Stir the mango puree and chopped pistachios into the cooled cream base until fully combined.
5. Pour the mixture into popsicle molds or small paper cups, insert sticks, and tap gently to release air bubbles.
6. Freeze until solid, at least 6 hours or overnight.
7. To unmold, dip the molds briefly in warm water, slide the kulfi out, and roll the tips in extra chopped pistachios before serving.
8. Kulfi is India's ancient answer to ice cream, traditionally slow-simmered milk frozen in conical molds and sold by street vendors who keep it cold in earthen pots. This no-bake shortcut swaps the long reduction for condensed milk while keeping the dense, non-airy texture and the classic cardamom-pistachio perfume, and folding in ripe mango — the undisputed king of Indian summer fruit — turns each popsicle into a portable taste of the season's hottest, sweetest months.

Nutrition (estimated, per serving)

• Calories: 320 kcal
• Protein: 6g
• Fat: 17g
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 34g
• Sodium: 120mg