Vegan Mango Kulfi Popsicles

It is mango season and it is summer. This means it is time for frozen treats. In playing with ingredients and flavors I created this absolutely scrumptious mango kulfi that happens to be vegan.

Or Vegan Mango Kulfi. Popsicles or small cups it’s all good.   What I am excited about is achieving this really creamy and rich consistency without any dairy. And yes, if you follow my recipe you will realize that it can be done.

My Vegan Mango Kulfi Story

Traditional mango kulfi or any kulfi is rich and incredibly creamy due to the use of milk that is cooked until rich and thick. Cooked low and slow. Much like this.  There is bits of creamy texture in the mixture and it’s all good. To mimic the creaminess I have used coconut cream and walnuts.  The result is rich wholesome and creamy mango kulfi. So rich and good that you will have a hard time believing that this is vegan.

If you are a fan of cashew nuts, you can use cashews as an alternative too! For us Indians, mangoes are the reward for braving the Indian summer. And I am happy to see that we find mangoes in abundance these days.

After making the traditional kulfi the other day, I was unsure about how I could fit in a vegan version, and then I tried a medley of coconut cream and walnuts. The result was a dense and rich textured creation, that tasted pretty good and was healthier than its original. Just a note of wise caution, make sure you are using coconut cream not coconut milk. The later is not quite rich enough.

Soft and mild mannered walnuts, do pack a generous nutritious punch. Their soft texture making them a beautiful fit for this simple, rich and luscious recipe.  Knock yourself out with garnishes. I like to sometimes drizzle rose syrup. Sometimes chopped pistachios and other fruit. Kulfi is not very sweet. So use sugar in extreme moderation.

Well, without much ado, here is my vegan mango kulfi, try and and decide for yourself. If you want to try a variation, try this with strawberries or even peaches.