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Mango kulfi is stacked on the white plate
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4.75 from 4 votes

Mango Kulfi

Easy and vegan mango kulfi made with coconut milk and mangoes.
Prep Time15 mins
Freezer Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: Indian
Servings: 16 kulfi
Calories: 124kcal


  • 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