Moonlit Mango Kulfi Pops

Allergens

Dairy, Coconut

Ingredients

• 2 cups full
• fat coconut milk
• 1 cup fresh mango puree
• 1/2 cup granulated sugar
• 1 tsp green cardamom powder
• 1/4 tsp saffron threads, crushed
• 1/4 cup heavy cream
• 1/4 cup unsweetened shredded coconut, toasted
• Pinch of salt

Instructions

1. In a medium saucepan, combine the coconut milk, mango puree, sugar, cardamom powder, saffron threads, and a pinch of salt. Stir well to dissolve the sugar.
2. Heat the mixture over low heat until it begins to steam, but not boil, stirring constantly to prevent scorching. Remove from heat and let the mixture cool to room temperature.
3. Once cooled, whisk in the heavy cream until fully incorporated.
4. Strain the mixture through a fine mesh sieve into a clean container, pressing down on the solids to extract as much liquid as possible. Discard the solids.
5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Pour the chilled mixture into popsicle molds and insert popsicle sticks. Freeze for at least 6 hours, or until completely set.
7. To serve, run hot water over the bottom of the molds for a few seconds to help release the kulfi pops. Enjoy!

Chef’s Insight

Experiment with different fruits or spices to create your own unique flavors.

Notes

For a vibrant presentation, use mango-colored popsicle molds or wrap the pops in orange wax paper before freezing.