Easy and vegan mango kulfi made with coconut milk and mangoes.
Servings: 16 kulfi
- 2 Mangoes
- ½ cup Mango pulp Alphonso
- ½ cup maple syrup
- ½ cup Coconut milk
- 1 cup almond powder
- 300 ml coconut cream or full fat coconut milk
- ½ teaspoon cardamom powder
- 10 pistachios crushed
Cut the Mangoes into cubes and blend with maple syrup, Almond powder (I prefer blending raw almonds) and coconut milk to a smooth consistency.
In a big bowl, add coconut cream, cardamom powder and mango pulp to the blended mixture and whisk it evenly.
Sprinkle a few crumbled pistachios in popsicle molds and pour the mixture.
Freeze them overnight
Calories: 124kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 79mg | Fiber: 1g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 8.6mg | Calcium: 16mg | Iron: 1.2mg