Introducing my delightful Mango Parleg Kulfi Cake – a fusion masterpiece that pays homage to both the timeless Indian Kulfi and the beloved icebox cake. This recipe marries the rich, creamy texture of traditional kulfi with the cool, refreshing essence of an icebox cake, resulting in a dessert that's a true celebration of flavors and cultures. The luscious sweetness of ripe mangoes is layered with the nostalgic crunch of Parle-G biscuits, creating a symphony of tastes and textures that will transport you to the heart of India while offering a playful twist on the classic icebox cake. Whether you're seeking a dessert to relish on warm summer days or a show-stopping treat for your next gathering, our Mango Parleg Kulfi Cake promises an unforgettable experience that harmonizes tradition with innovation. It is an eggless no bake dessert that both kids and adults will love! It is perfect for Rakhi or any festivities like Diwali or Holi.

Happy Baking!

Servings: 10-12 slices; I used a 9-inch springform pan

Prep Time: 30-40 mins

Chilling Time: 10-12 hours

Total Time: 12+ hours

Ingredients: 

Kulfi:

• 2.25-2.5 cups heavy whipping cream

• 1 cup condensed milk

• 5-7 cardamom pods 

• 12-15 strands of saffron 

Assembly:

• 2.5-3 medium mangoes chopped

• About 50-60 pcs of parle-g biscuit; divided

• 1/2-2/3 cup heavy whipping cream

• 2-2.5 tbsp sugar

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. Kulfi: 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. In a spring form pan spread a thin layer of the kulfi mixture as the base.

6. Top with a layer of Parle-G biscuits over it.

7. Spread a thicker layer (about 1/3rd of the mixture) on the biscuits.

8. Spread some of the chopped mangoes (about 1/3rd) over the kulfi.

9. Top with a layer of Parle-G biscuits over it.

10. Repeat the layers of kulfi, mango, another biscuit, and then the remaining kulfi.

11. Transfer it to the freezer and let it freeze for 10-12 hours.

12. In an immersion blender or using a mixer whip the heavy cream and sugar till medium to almost hard peaks form. This is just to decorate the cake.

13. I like to take the cake out of the springform pan and carefully lift it onto a plate. It is frozen so it’s easy to do. I like to run a warm spatula around the edges to help release it.

14. Once on the plate, I spread a thin layer of whipped cream over the cake to give it a finished look. Then I pipe some cream along the edges. I use the remaining mangoes to fill up the center of the cake. I put a parle -g biscuit and a saffron thread over each piped cream. you can use the cream and parle -g biscuits and decorate them as you like.

15. Let it set in the fridge for 10-15 mins so the frozen cake thaws very slightly.

16. Serve immediately and enjoy!

Notes/Tips:

• I prefer using Parle-G biscuits for this dessert but you can use Nice biscuits or any buttery biscuits.

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

• I used Ataulfo mangoes for this, you can use whatever you find. kesar or Alphonso Mangos would be better for this.

• You can freeze this dessert in an airtight box for 1-2 weeks. If it is not in an airtight container it will dry out.

• Incase you can’t get mangoes these fruits would work well- peaches or oranges. Even Sitaphal (custard apple works) but that’s much sweeter so you may need to cut the sweetness of the kulfi.