Mango Coconut Kulfi Popsicles – A Vegan Twist on the Indian Classic

Allergens

Coconut, Almond, Soy (from saffron)

Ingredients

• 2 cups full
• fat coconut milk
• 1 cup almond milk
• 1/2 cup sugar
• 1 teaspoon cardamom powder
• 1/4 teaspoon saffron strands
• 1 large ripe mango, peeled and pitted
• 1 teaspoon rose water
• Pinch of salt

Instructions

1. In a saucepan, combine coconut milk, almond milk, sugar, cardamom powder, and a pinch of salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. Once warm, remove from heat and let it cool slightly. Steep saffron strands in the mixture for 10 minutes to infuse it with flavor and color. Puree the ripe mango in a blender until smooth. Strain the coconut mixture through a fine mesh sieve into the pureed mango, pressing to extract all of the coconut milk mixture. Add rose water to the mixture and whisk to combine. Pour the mixture into ice pop molds and insert sticks. Freeze until solid, at least 4 hours or overnight. To serve, gently run warm water over the bottom of each mold for a few seconds to loosen the kulfi pops before removing them from their molds.

Chef’s Insight

The saffron gives an aromatic touch, while the cardamom adds warmth to this delightful dessert.

Notes

Use ripe and sweet mangoes for the best flavor.