Mango Kulfi
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Mango Kulfi

Vegan, gluten-free, dairy-free, soy-free
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 12 popsicles
Author: Vaishali Honawar


  • 2 cups cashews
  • 2 cups almond milk
  • 1 1/2 cups mango puree
  • 1 tsp cardamom powder use the black seeds of the green cardamom only
  • 1 tsp vanilla extract
  • 3/4 to 1 cup confectioner's sugar powdered, add according to how sweet your mango puree is


  • Soak the cashews in the almond milk for about 30 minutes.
  • Add the cashews, almond milk and all other ingredients to a powerful blender.
  • Blend until the mixture is very smooth.
  • Pour into popsicle molds and freeze.
  • About halfway through, pierce each popsicle with a popsicle stick. Continue to freeze.
  • To unmold, dip the popsicle mold in slightly warm water or rub it between your hands for a few seconds.
  • Slide the kulfi out and serve immediately.