Mango & Cardamom Kulfi (vegan and non-vegan versions)
Makes: depends on size of ice cream mould. I used lollipop type moulds for the non-vegan version and made 11 and 100ml dariole moulds for the vegan version and made 5.
Total preparation time: 20 minutes plus infusing and freezing time
Suitable for: Vegetarians and vegans
This recipe for kulfi is very quick and easy to make and as such ‘naughty but nice’. The traditional method of condensing whole milk is healthier (no cream needed) but extremely time consuming.
Tip: for a fruitier flavour add more mango pulp
Mango Kulfi. Non-vegan version - the pink ice-cream mould. Vegan - dariole mould with pistachio nuts on top
Ingredients (vegan version where different in brackets):
125ml whole milk (125ml almond milk)
½ (c. 198ml) small tin sweetened condensed milk (½ small tin vegan sweetened condensed milk)
1 teaspoon of finely crushed cardamoms
100ml mango pulp (tinned)
150ml double cream (150ml Oatly Whippable Creamy Oat)
20g pistachio nuts, chopped
Method (same for both versions):
Warm the milk, stir the crushed cardamoms and allow to cool. Cover the pan and set aside for about an hour to allow the cardamom flavours to infuse.
Pour the mango pulp, milk/cardamom infusion, cream and condensed milk into a bowl, combine with a metal spoon and then whisk for a few minutes to ensure fully blended and to aerate.
Fold in the crushed pistachio nuts and pour into ice cream moulds/dariole moulds up to about half a centimetre from the top of the moulds. Freeze for at least six hours, preferably overnight. Where the moulds have no lids, cover them with foil before putting in the freezer.
Enjoy! Let the mould stand for a few minutes at room temperature and/or run mould under warm water to separate the kulfi from the mould.