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    Home > Indian Vegan Recipes > Indian Street food Recipes

    Vegan Mango Kulfi Popsicles

    Posted: Jun 25, 2019 ยท Updated: Jul 31, 2021

    Jump to Recipe Pin Recipe

    These creamy Vegan Mango Kulfi Popsicles with the delicate flavor of cardamom will transport you into the best moments of an Indian summer.

    Vegan Mango Kulfi Popsicles

    Summers in Bombay are a delicious time to enjoy one of the city's most beloved street foods: a popsicle that goes by the rather cute name of kulfi.

    Kulfi can be found nearly anywhere in the city, and most often on its beaches. When I lived in Bombay, the kulfi would be sold by vendors wandering the neighborhoods, almost invariably outfitted in a white lehenga-kurta with a white Nehru cap, balancing wicker baskets atop their heads. Kulfi-o-kulfi, they'd call, and everyone, adult or child, would rush to the window. Inside the kufi wallah's wicker basket, nestled in damp red fabric, would be an earthen pot filled with ice and salt to keep the kulfis, still in their little conical metal molds, very, very cold. The flavors were incredible: pista (pistachio), kesar-elaichi (saffron and cardamom), malai (cream), rose, vanilla, and even plain milk kulfi. No matter how much you ate, or how often, you always wanted more.

    Vegan Mango Kulfi Popsicles

    When you asked for one, the kulfi wallah would rub the mold between his palms to warm it up. Then he'd slide out the kulfi, usually on a fresh, green leaf, and cut it into pieces before serving it up to your impatient hands. Or. if you were so inclined, he would pierce it on a stick and you could eat it like a popsicle.

    It would be easy for someone not used to a kulfi to imagine it to be something like an ice cream, but the flavor is really very different. A kulfi is not churned, the way ice cream is, so it has a creamier, denser texture that's absolutely marvelous. Kulfi is made, in fact, by reducing milk and adding thickeners and flavors to it, and then freezing it in molds.

    Vegan Mango Kulfi Popsicles

    Vegan Mango Kulfi Popsicles

    My Mango Kulfi is creamy and delicious with cashew nuts: a great nut to substitute for dairy in almost any dessert or other dish. And it is so good that even if you're not a vegan, you'll never want to go back to the dairy-based version again. Even better, it does not require any cooking or reduction or thickeners. All you need to do is put the ingredients in a blender, blend it all up, pour it into popsicle molds and freeze. That's all. Little work for lots of deliciousness.

    I used mango as the flavoring because it is, hands down, my favorite flavor in just about any Indian sweet, but you could try this with other fruits, if you'd rather (although I can't imagine why you'd not want to go the mango route). Trust me, you'll want dessert every day.

    Six Ingredients for Vegan Mango Kulfi Popsicles:

    • Mango puree. You can make your own with ripe, sweet mangoes or use the canned kind (I love using Indian Alphonso mango puree which is golden and delicious). 
    • Nondairy milk. I use cashew or almond to make the kulfi creamier.
    • Cashew nuts. If you can't use nuts for any reason, you can substitute with more nondairy milk. Your mango kulfi won't be as creamy, but it'll be tasty.
    • Sugar. Add as you go, until you've reached the desired sweetness. It really depends on how sweet your mangoes -- or puree -- are.
    • Cardamom. This can be optional, but a good kulfi really needs the sweet fragrance of cardamom, so try and use it.
    • Vanilla. The vanilla adds a mellow sweetness that rounds out the flavors of the kulfi perfectly.

    Make the Vegan Mango Kulfi Popsicles:

    • Everything comes together in the blender, so it isn't a lot of work, but make sure that you blend everything really, really smooth. Even with a high-powered blender, I like soaking the cashew nuts for 30 minutes to ensure they blend up really smooth. Smooth and creamy are the keywords to keep in mind when you make a kulfi.
    • Don't add all of the sugar at once. Blend in a little at a time until you reach as much sweetness as you desire. I sometimes need less than half a cup and sometimes more.
    • The mixture will be thick, but that's how you want it. Make sure you tap the mold a few times on the countertop to get any air bubbles that may have been trapped in the mango kulfi mixture out.
    • Be sure to freeze at least eight hours before you unmold, or preferably overnight.

    ***

    More recipes to try from the blog:

    • Vegan Mango Cupcakes with Mango Buttercream Frosting
    • Aam ka Panna, a green mango cooler
    • Vegan Mango Lassi
    • Vegan Mango Curry
    • And check this post for 66 kid friendly vegan recipes.

    ***

     

    Vegan Mango Kulfi Popsicles

    Vegan Mango Kulfi Popsicles

    Vegan Mango Kulfi Popsicles

    These Vegan Mango Kulfi Popsicles with the delicate flavor of cardamom will transport you into the best part of an Indian summer.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Dessert
    Cuisine: Indian, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Mango Kulfi
    Prep Time: 15 mins
    Total Time: 15 mins
    Servings: 12 popsicles
    Calories: 127kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Blender
    • Popsicle molds

    Ingredients 
    US Customary - Metric

    • 1 cup cashews
    • ยพ cup almond milk (or any nondairy milk)
    • 2 ยฝ cups mango puree (use either canned or puree fresh mangoes)
    • 1 teaspoon cardamom powder use the black seeds of the green cardamom only
    • 1 teaspoon vanilla extract
    • ยฝ cup sugar (use more or less depending on how sweet your mangoes are)
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    Instructions

    • Soak the cashews in water for about 30 minutes, then drain
    • Add all of the ingredients to the blender and blend until very, very smooth.
    • Pour into popsicle molds, pierce each popsicle with a popsicle stick, and freeze.
    • To unmold, dip the popsicle mold in slightly warm water, pop out the popsicle, and enjoy.

    Nutrition

    Serving: 1kulfi popsicle | Calories: 127kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 160mg | Fiber: 1g | Sugar: 16g | Vitamin A: 575IU | Vitamin C: 19.3mg | Calcium: 29mg | Iron: 0.8mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Vegan Mango Kulfi Popsicles

     

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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Wendy

      August 03, 2020 at 2:44 pm

      Can these be made ahead and just left in the freezer for a week or two?

      Reply
      • Vaishali

        January 24, 2022 at 10:25 am

        Yes, absolutely!

        Reply
    2. Linda

      January 13, 2020 at 11:38 am

      sounds delicious! I want to make this today! What do you recommend using to substitute the sugar for those of us who don't eat processed sugar?

      Reply
      • Vaishali

        January 13, 2020 at 11:50 am

        A sugar substitute like stevia would work!

        Reply
    3. Lakshit Ahuja

      October 16, 2019 at 6:49 am

      I have a friend who is Vegan but loves Kulfis, ice creams and other dairy products. When I invite her home next weekend, I am going to try making Mango Kulfi with cashews as you have described. I am sure she would love it. Keep sharing such innovative recipes.

      Reply
      • Vaishali

        January 24, 2022 at 10:24 am

        Awesome!

        Reply
    4. Grace

      June 24, 2017 at 8:03 am

      Can this be made of soymilk?

      Reply
      • Vaishali

        January 24, 2022 at 10:24 am

        Yes, but they won't be as creamy.

        Reply
    5. Bhargavi

      March 17, 2016 at 1:33 am

      can't wait to make this! awaiting mangoes season in India!!!

      Reply
    6. Troy Soriano

      July 07, 2015 at 9:28 pm

      Kulfi! I wanted it for YEARS! "Why can't it be vegan!" I pleaded to non-plussed faces .... you are a saint!

      Reply
      • Vaishali Honawar

        July 08, 2015 at 1:32 pm

        ๐Ÿ™‚ Hope you try it, Troy!

        Reply
    7. Athanasia

      June 13, 2015 at 2:10 am

      Is mango puree just blended up fruit or is it something prepared you bought? Would it work with fresh pineapple?

      Reply
      • Vaishali Honawar

        June 13, 2015 at 2:24 am

        I used storebought purรฉe but you could definitely purรฉe up some fruit. Pineapple would work great, make sure to blend it smooth.

        Reply
      • Swati

        April 17, 2021 at 6:27 am

        Hi can I use cashew butter

        Reply
        • Vaishali

          April 17, 2021 at 9:46 am

          Cashew butter will be too thick and oily, unfortunately.

          Reply
    8. The Vegan Junction

      June 09, 2015 at 2:32 pm

      These are the perfect summer treat! ๐Ÿ™‚

      Reply
      • Vaishali Honawar

        June 10, 2015 at 11:41 am

        Absolutely-- the best weapon against the heat. ๐Ÿ™‚

        Reply
    9. Puppet-Kidzz

      June 09, 2015 at 9:56 am

      can you use ground cardamom? Got it in the health store so not sure if it's from green cardamom or not?

      Reply
      • Vaishali Honawar

        June 09, 2015 at 9:59 am

        Yes, ground cardamom should be from green cardamom, since it's typically sold for addition to sweets. Go ahead and use. Cheers!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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