Indulge in the creamy goodness of this vegan Mango Kulfi, a delightful plant-based twist on the traditional Indian frozen dessert. With its rich flavors and luscious texture, this recipe is sure to impress both vegans and non-vegans alike!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) of full-fat coconut milk
- 1/2 cup cashews, soaked in water for 4 hours and drained
- 1/4 cup agave syrup or maple syrup (adjust based on sweetness preference)
- 1 teaspoon cardamom powder
- 1/4 cup chopped pistachios (for garnish)
- 1/4 cup shredded coconut (for garnish)
Instructions
Begin by preparing the mango purée. In a blender, combine the diced mangoes with half of the coconut milk. Blend until smooth and set aside.
In a separate blender, add the soaked cashews, remaining coconut milk, agave syrup (or maple syrup), and cardamom powder. Blend until you achieve a creamy and smooth consistency.
In a large mixing bowl, combine the mango purée with the cashew-coconut mixture. Mix well until fully incorporated. Taste the mixture, and adjust the sweetness if necessary.
Pour the mixture into kulfi molds or small cups. If you don’t have molds, small paper cups work perfectly! Insert sticks into the center of each mold.
Place the molds in the freezer and let them freeze for at least 6-8 hours or until completely solid.
Once frozen, remove the kulfi from the molds. If they are difficult to release, run warm water over the outside of the molds for a few seconds to help loosen them.
Serve the kulfi garnished with chopped pistachios and shredded coconut for an extra touch of flavor and texture. Enjoy this refreshing treat on a hot day or as a delightful dessert at any gathering!
Tip: For a twist, try adding a swirl of raspberry or strawberry sauce before freezing for a beautiful marbled effect!