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Saffron mango and pistachio kulfi

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Gluten free
  • Egg free

This saffron mango and pistachio kulfi is a delicious way to cool down on a warm day. Sweet and fragrant, you’ll love every bite.

  • Serves10
  • Cook time5 minutes
  • Prep time10 minutes, + cooling, 5 mins standing & 6 hours freezing time
Saffron mango and pistachio kulfi


  • 1/2 tsp saffron threads
  • 1 tbs boiling water
  • 1 mango, stoned, peeled, coarsely chopped
  • 600ml Coles Thickened Cream
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 395g can condensed milk
  • 1/4 cup (35g) chopped pistachios

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.
  2. Step 2

    Place the mango in a food processor and process until smooth.
  3. Step 3

    Combine the cream, cardamom, cinnamon and saffron threads in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Add mango and condensed milk and stir to combine. Set aside to cool slightly.
  4. Step 4

    Sprinkle pistachios evenly among ten ½-cup (125ml) dariole moulds or ramekins. Place on a baking tray. Pour the mango mixture evenly among the moulds or ramekins. Cover with foil, then insert iceblock sticks. Place in the freezer for 6 hours or until frozen.
  5. Step 5

    Remove the kulfi from the moulds or ramekins and serve immediately.

Nutrition Information

Per Serve

Energy: 1508kJ/361 Cals (17%)

Protein: 5g (10%)

Fat: 27g (39%)

Sat fat: 17g (71%)

Carb: 25g (8%)

Sugar: 25g (28%)

Fibre: 1g (3%)

Sodium: 54mg (3%)