Sheila Boyington’s Mango Kulfi Recipe

Heirloom Eats

heir·loom (noun):
a valuable object that has belonged to a family for several generations
From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.
Photography by Rich Smith

“My parents immigrated from India separately in the 1950s, and when I moved to Chattanooga with my husband, Dane, 30 years ago, we received such a warm welcome from the Indian community. I met Jayashree and Indu, and we ended up creating our own little family since we did not always have our own families around. We enjoy sharing our family recipes, and Indians are known for showing love by feeding each other. We eat together once a week, and this kulfi (Indian ice cream) recipe makes a regular appearance. Kulfi is a traditional sweet in India and is commonly sold by street vendors along the beaches.”

– Sheila Boyington 

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Mango Kulfi on a serving tray

Mango Kulfi

Sheila Chapnerkar Boyington
Course Dessert
Cuisine Indian
Servings 12


  • 1 can condensed milk
  • 1 can evaporated milk
  • 8 oz. Cool Whip
  • 1 cup mango pulp available at local Indian stores
  • 10 black cardamom pods, ground
  • several strands of saffrom
  • roasted pistachios or almonds, finely ground


  • In a large bowl or stand mixer, blend the three dairy items until the mixture is smooth.
  • Add the mango pulp and stir once again until well combined before thoroughly incorporating the spices.
  • Spread into a glass baking dish and sprinkle with pistachios or almonds.
  • Freeze overnight and cut into squares when ready to enjoy.


Unlike ice cream, kulfi is more of a solid, dense dessert similar to frozen custard.
Keyword Indian ice cream, Kulfi, mango, Mango Kulfi
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