April 27, 2013

Raw Vegan Mango Kulfi

We ran/walked for a 5K race today as part of Strides For The Spectrum. Felt so good to start the spring with a good cause. After that we definitely deserved a nice and refreshing mango kulfi. Traditional kulfi is made with condensed milk as a base with optional flavors like mango, pistachio etc. My version is made with mango as the base, along with other plant based ingredients. If we choose the right ingredients to make desserts, then we can stop worrying about having the dessert and instead enjoy it to your heart's content (yes, it is cholesterol free)...

  • Ataulfo mangoes - 3
  • Organic raw honey - 1/4 cup
  • Raw Cashew nuts - 1/4 cup - Preferably Soaked for a few hours
  • Raw Almonds - 1/4 cup - Preferably Soaked for a few hours
  • Virgin coconut oil - 2 Tbs.
  • Cardamom - 2-3 powdered
  • Saffron - a pinch
  • Himalayan salt - a pinch


  • Make mango puree: Peel and cube mangoes - add along honey to a high speed blender and puree well.
  • Make 'vegan cream' : Add soaked nuts, coconut oil and salt to the blender and puree till nice and creamy. You could add a few tablespoons of filtered water to help the blender run.
  • Add mango puree and vegan cream to a bowl along with cardamom and saffron. 
  • Whip with a hand electric mixer till creamy and fluffy (you could also whip in your blender).
  • Fill in kulfi moulds, popsicle moulds or paper cups and freeze for about 4 hours. 
  • This makes around 6-8.





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