Mango kulfi is one of those desserts everyone has a memory attached to. The stick. The slow melt. The dense, creamy richness that's nothing like ice cream — and better for it.

The only thing standing between you and a batch is usually condensed milk, cream, and an hour of stirring on the stove. This version skips all of that.

3 ingredients. 10 minutes active. Freeze overnight. Done.

🥛 80g Jus Amazin Dairy-Free Kulfi Mix
(available on www.butnotmeat.com)

💧 150ml water (or coconut milk for extra richness)

🥭 ½ cup fresh mango puree — Alphonso or Kesar work best

(1) Add the kulfi mix and water to a saucepan. Whisk until smooth.
(2) Heat on medium flame, whisking continuously, for 3–5 minutes until the mixture thickens. It goes from liquid to something closer to condensed milk in consistency.
(3) Take off the heat. Stir in the mango puree. Mix well.
(4) Pour into kulfi moulds or small cups. Cover with foil if using cups.
(5) Freeze overnight. Unmould and serve.

🥄 No moulds? Small steel glasses or silicone ice cube trays work perfectly. Insert a stick once the kulfi is half-frozen (about 3–4 hours in).
🥥 Use coconut milk instead of water for extra richness and a subtle tropical depth — try it.
🌿 Add a pinch of saffron to the mango puree for a more classic kulfi flavour.
📦 One 200g jar makes 5–6 kulfis.

Prep: 10 mins
Freeze: Overnight
Total active time: 10 mins

Jus Amazin's Dairy-Free Kulfi Mix is made from five natural ingredients — cashewnuts, almonds, pistachios, organic jaggery, and cardamom. No refined sugar. No dairy. No artificial anything. It gives you the dense, rich kulfi texture without the dairy or the effort. Just add water and fruit.

Shop Jus Amazin Dairy-Free Kulfi Mix — ₹499 →
One jar makes 5–6 kulfis. Enough for the whole family — or just you, twice.