Get ready to indulge in a unique twist on the traditional Indian dessert, kulfi! This recipe for Mango Biscuit Kulfi Popsicles is creamy and not overly sweet, with the fresh flavor of juicy mangoes, a touch of cardamom, and fragrant saffron. But what makes this dessert truly special is the addition of crunchy biscuits, which provide a delightful contrast to the silky smooth texture of the kulfi. And to top it all off, these popsicles are coated in a mouthwatering mango chocolate coating that adds a decadent touch to every bite. So whether you're a fan of traditional kulfi or just looking for a new way to enjoy fresh mangoes, these popsicles are sure to hit the spot!

Happy Cooking!

Servings: 10-12 small popsicles

Prep Time: 30-40 mins

Chilling Time: 10-12 hours

Total Time: 11-13 hours

Ingredients: 

• 1 1/2 cups heavy whipping cream

• 1/2-2/3 cup condensed milk based on sweetness

• 3-4 cardamom pods 

• 10 strands of saffron 

• 1 cup mango chopped (about 1.5-2 mangoes) 

• 100-120g of nice biscuit or parle g biscuit; divided

Mango Chocolate Coating:

• 1/2 cup white chocolate candy melts or compound chocolate

• 1/3-1/2 cup mango puree; room temperature

Directions: 

1. Cut the mango into small pieces and keep aside.

2. In a motor pestle, add the seeds from the cardamom pods and saffron strands and crush till mostly fine.

3. In a bowl (immersion blender safe) add heavy cream and using an immersion blender, whip it till thick and it forms soft-medium peaks.

4. Add condensed milk and crushed spices and blend till combined.

5. Add chopped mangoes to the mixture.

6. Break the biscuit into smaller pieces and add to the mixture. Leave 1-2 biscuits for garnishing

7. Mic everything well.

8. Transfer it to a popsicle mold. I like to use a piping bag to fill the molds. Make sure the mouth is cut enough so that the biscuits don’t get stuck and block it.

9. Freeze the kulfis for 5-6 hours till it is set.

10. Once set you can coat it. Line a tray that will fit in the freezer with parchment and keep ready.

11. Melt the chocolate. In a glass just about tall enough for the popsicle, add the mango puree and melted chocolate. Mix them together till smooth.

12. Dip the popsicle in the mango chocolate coating it well. Gently shake the popsicle to remove excess coating.

13. Break the biscuit into really small pieces and sprinkle some on the popsicle while the coating is still wet.

14. Place it on the lined tray and freeze for 5-6 hours till the coating is set.

15. Serve right out of the freezer and enjoy!

Notes/Tips:

• I prefer using nice biscuits rather than Parle-G biscuits. The slight coconut flavor from the nice biscuit really brings it together.

• Make sure you use room-temperature mango puree, if it’s cold, it will seize the chocolate and they won’t mix.

• The cream needs to be whipped till soft-medium peaks. Do not overwhip it.

• I used Kesar mangoes for this, you can use whatever you find.

• For the popsicle mold I used click here.