Make Hetal Vasavada’s mango kesar pista kulfi ice cream

This simple no-churn ice cream recipe from the Milk and Cardomom cookbook is a quick and easy way to cool off in the warmer months

Mango kesar pista kulfi ice cream; photography by Hetal Vasavada

Serves 5

Preparation time 10 minutes

Cooking time 10 minutes

Kesar pista ice cream was the only reason I ever agreed to go on long trips to Patel Brothers Indian grocery store in Edison, NJ, growing up. I hated going Indian grocery shopping with my parents; it took forever, and I just wanted to spend my weekends playing with my cousins. To get us out of their hair, my parents would buy my sister and I kesar pista (saffron and pistachio) kulfis to enjoy in the parking lot while we waited for them.

In this recipe, I added kesar mango purée, which you can buy at the Indian grocery store. If you don’t have one nearby, you can blend up an Alphonso mango.


  • 15 ml whole milk
  • 1 tsp saffron
  • 300ml heavy whipping cream
  • 160ml sweetened condensed milk
  • 120ml mango purée
  • ¼ tsp salt
  • 41g shelled pistachios


  1. Warm the milk in a small saucepan or a microwave until it is lukewarm, about 10 seconds.
  2. Add the saffron, stir and set aside. In a large mixing bowl, add the heavy whipping cream and whisk on high for 3 to 4 minutes until it forms soft peaks.
  3. Add the sweetened condensed milk, mango purée, saffron milk and salt, and whisk on high for 5 minutes.
  4. Coarsely chop the pistachios and fold into the ice cream mixture. Pour the mixture (which should yield 946ml) into a container, cover and freeze overnight before serving.

From 'Milk & Cardamom' by Hetal Vasavada; photography by Hetal Vasavada. Published by Page Street Publishing Co.