At my restaurant Antares we serve this mango kulfi as a refreshing dessert. The oat crunch is definitely worth making – it’s a great texture and flavour combination. If you have time, try making the coconut mousse too. 






Skill level

Average: 4.1 (15 votes)


Mango kulfi

  • 375 ml (1½ cups) full-cream milk
  • ½-­⅔ cup unrefined cane sugar (see Note)
  • 3 tbsp (60g) butter
  • 1 tsp vanilla extract
  • 250 ml (1 cup) mango purée (see Note) 

Coconut mousse

  • 500 ml (2 cups) coconut milk
  • 1 tbsp lime juice
  • 7 g (1 tbsp) agar agar
  • 125 ml (1/2 cup) water
  • 1 tsp salt

Oat-ginger crumb

  • ½ cup coconut oil
  • 1 tbsp butter
  • 125 ml (½ cup) maple syrup
  • 90 g (1 cup) rolled oats
  • 1 tbsp ground ginger
  • ¼ cup desiccated coconut

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: overnight

To make the condensed milk for the kulfi, combine sugar and milk together in a heavy-based saucepan over medium-low heat and bring to a simmer, stirring often. As soon as you see steam coming off the milk, lower the heat, and when the sugar is completely dissolved, put the heat as low as it can go - a simmer mat is great for this. The goal is to reduce the quantity in the pan, which is now about 435 ml (1¾ cups), by approximately half.  It takes about 2 hours over very low heat to reduce to 250 ml (1 cup) liquid. You could speed it up a bit, if you watch carefully and stir often. I prefer the freedom to wander the house doing other tasks, so I don’t mind how long it takes.

Once reduced to your satisfaction, whisk in the butter and vanilla.

Combine the condensed milk and mango purée and pour into kulfi moulds or paddle pop moulds Freeze for 4 hours or until firm and set.

To make the coconut mousse, whisk together the coconut milk and lime juice in a medium bowl. Combine the agar agar and water in a small saucepan placed over medium heat, bring to a simmer and whisk for 5 minutes to hydrate the agar agar. Slowly whisk in the coconut mixture. Pour into a shallow baking dish and refrigerate for 1 hour or until set. Once set, cut into pieces and purée in a blender until smooth. Season with salt, then pass through a fine-mesh strainer. Refrigerate until ready to use. This can be made up to 3 days ahead.

To make the oat-ginger crumb, preheat the oven to 180C. Melt coconut oil, butter and maple syrup in a saucepan, stirring to combine. Combine the oat, ginger and coconut in a bowl. Pour over the coconut oil mixture and stir to combine. Spread evenly over a baking tray lined with baking paper and bake until golden (about 20 minutes). Cool before using. Store in an airtight container for up to 7 days.

To serve, spread the oat-ginger crumb over the base of serving plates. Unmould the kulfi and place on top. Spoon the coconut mousse around the plate. You could also add pieces of dried mango. 



• Unrefined cane sugar is also called rapadura or evaporated cane sugar. It is less sweet than white sugar and is dark brown in colour because it retains its molasses. It’s available in the health food section of supermarkets.

• To make mango purée, blend fresh or frozen ripe mango until smooth.