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Aam Panna Kulfi

See how to keep this sweet-tangy-spicy Aam Panna Kulfi creamy and crystal free.

Course Dessert
Cuisine Indian
Keyword Raw Mango Sorbet
Prep Time 10 minutes
Cook Time 5 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Author Samira


  • 250 g Raw Mangoes
  • 1/2 Cup Powdered Sugar
  • 1/4 Cup Mint Leaves, Fresh
  • 1 Teaspoon Roasted Cumin Powder
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Rock Salt (Kala Namak)


  1. Wash, peel and chop raw mangoes.

  2. Add very little water and pressure cook it for just one whistle so that it gets soft.

  3. When completely cool, mash it with a hand blender or in mixie.

  4. Grind mint leaves and puree them to fine paste.

  5. Add mint paste, powdered sugar/stevia and spices.

  6. Keep it thick and pulpy.

  7. Put it in moulds and freeze.

  8. When completely frozen, take out, run a butter knife around it or dip the moulds for 10 seconds in water and unmould it.

  9. Serve with love.


  1. Omit sugar powder and add few drops of stevia liquid or powder.

Recipe Notes

  1. Keep the raw mango pulp thick and creamy. 
  2. Grind mint only at the time of adding it to the raw mango pulp, otherwise, it darkens in colour.
  3. Add mint pulp only when the pulp has completely cooled down.
  4. You can freeze it in containers too if the moulds are not available.
  5. Always put a lid on the moulds/tray to avoid ice crystals.