A no-bake, eggless mango kulfi mousse cake paired with a crunchy biscuit base that’s so creamy and delicious, it’ll have everyone coming back for seconds.
Mango Kulfi is one of the most popular desserts in South Asia, and for good reason. If you’ve never had one, Kulfi is a South Asian ice cream made with caramelized milk that’s super creamy and delicious. It comes in varying flavors, but the mango version is almost everyone’s favorite.
This dessert takes inspiration from those classic flavors to create the creamiest, most delicious mango kulfi mousse cake.
The best part? No baking or eggs required!
Let’s get into the details of the recipe.
Biscuit Base
Instead of a regular cake base, this mousse cake uses a biscuit base, like a cheesecake, as it adds a crunchy texture to the dessert that pairs well with the creamy mousse.
Here are the steps for making the biscuit base.
- Crush the digestive biscuits into a fine powder using a blender.
- Add melted butter and mix until the biscuits form a wet sand-like texture.
- Place the biscuits into the springform pan and press them down to create an even base. Let it chill in the fridge while you prepare the mousse.
PS: Love mangoes? Check out these recipes!
Kulfi
The mousse is flavored with a homemade kulfi mix that’s creamy, caramelized, and super delicious. It takes a little time to come together, but the process is simple. The kulfi can be made a day before and stored in the fridge to make the assembly easier.
Here are the steps for making the homemade kulfi.
- Place the milk in a heavy-bottomed saucepan and let it come to a boil on medium heat.
- Once it starts boiling, add the sugar, cardamom powder, and saffron, and mix until combined, then lower the heat and let it cook for 15-20 minutes, until the mixture reduces by half. Keep mixing with a spatula throughout the process to prevent the milk from burning.
- Make a cornstarch slurry in a bowl by mixing the remaining milk with the cornstarch, then add it to the boiling milk and mix until combined.
- Continue cooking the Kulfi for another 5-10 minutes, mixing often, until it caramelizes and thickens enough to coat the back of a spoon.
- Take it off the heat and store it in the fridge until ready to use.
Mango Kulfi Mousse
The mango kulfi mousse is made with a white chocolate base and needs no eggs or baking. The texture is extremely creamy, but it still holds its shape well.
Here are the steps for making the Mango Kulfi Mousse.
- Place the chopped white chocolate in a heat-proof bowl and top it with the hot kulfi mixture. If the kulfi has been made in advance, heat it in a saucepan or microwave before using.
- Let it sit for 2 minutes, until the chocolate has melted, then whisk until combined.
- Add the mango puree and whisk again, then set it aside until completely cool.
- Whisk the cream to medium peaks in a separate bowl, then fold the cooled mango kulfi mixture into it using a silicone spatula until fully combined. Make sure to do this gently so that the mousse remains light and creamy.
- Place the mousse over the prepared biscuit base evenly, then top with a few dollops of mango puree and swirl it in using a butter knife or an offset spatula.
- Cover and let it chill in the fridge for at least 6 hours, or ideally overnight.
- To unmould the cake, run a hot knife gently along the edges of the pan. If possible, gently blowtorch the sides of the pan (this helps release the cake from the sides), then carefully remove the outer ring. Smooth the edges out using an offset spatula and serve cold.
If you’re a fan of mango kulfi, you’re going to love this dessert, and if you’ve never tried it, you’re in for a joy ride.
This dessert is perfect for when you’re hosting friends and family, because it can be made in advance and will impress absolutely everyone.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Kulfi Mousse Cake
Equipment
- 7" springform pan or pastry frame
- Blender
- Electric mixer with whisk attachment
- Silicone spatula
- Offset spatula
Ingredients
Biscuit Base
- 150 grams digestive biscuits
- 75 grams unsalted butter melted
Kulfi
- 360 ml full-fat milk
- 75 grams sugar
- 1/2 tsp caradmom powder
- Pinch of saffron
- 180 ml full-fat milk
- 9 grams cornstarch/cornflour
Mango Kulfi Mousse
- 200 grams white chocolate
- 150 grams homemade kulfi
- 150 grams mango puree
- 225 ml liquid whipping cream
- Mango puree for topping
Instructions
Biscuit Base
- Add the digestive biscuits to a blender or food processor and pulse until they turn into fine crumbs.
- Pour in the melted butter and mix until the crumbs resemble wet sand.
- Transfer the mixture into a springform pan and press it firmly into an even layer using the back of a spoon or a flat-bottomed glass.
- Place the pan in the fridge while you prepare the rest of the cake so the base can firm up.
Homemade Kulfi Mixture
- Pour the milk into a heavy-bottomed saucepan and bring it to a boil over medium heat.
- Once the milk starts boiling, add the sugar, cardamom powder, and saffron. Stir to combine.
- Reduce the heat and cook the milk for about 15–20 minutes, stirring frequently, until it reduces to roughly half its original volume.
- In a small bowl, whisk the remaining milk with cornstarch to make a smooth slurry, and add it to the saucepan and mix well.
- Continue cooking for another 5-10 minutes, stirring often, until the mixture thickens and lightly caramelizes. It should be thick enough to coat the back of a spoon.
- Remove from the heat and chill in the refrigerator until ready to use.
Mango Kulfi Mousse
- Place the chopped white chocolate in a heatproof bowl.
- Pour the hot kulfi mixture over the chocolate. If the kulfi was prepared earlier, gently warm it before using.
- Let the mixture sit for about 2 minutes, then whisk until the chocolate melts completely and the mixture is smooth.
- Add the mango puree and mix until combined. Allow the mixture to cool fully.
- In a separate bowl, whip the cream until medium peaks form.
- Gently fold the cooled mango kulfi mixture into the whipped cream using a spatula until smooth and evenly combined.
- Spread the mousse over the chilled biscuit base, add a few spoonfuls of mango puree on top, and swirl it lightly using a knife or spatula.
- Cover the cake and refrigerate for at least 6 hours, preferably overnight, so the mousse can fully set.
- To remove the cake from the pan, run a warm knife around the edges. Carefully release the springform ring. If needed, lightly warm the sides of the pan to help the cake release. Smooth the edges with an offset spatula before serving chilled.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram!
Until next time!
