Mango Kulfi Ice Cream (Plant-Based)
Creamy plant-based Mango Kulfi Ice Cream made with nuts, oats, dates & fresh mangoes — a healthy, dairy-free summer dessert.
Ingredients
- ¼ cup Almonds
- ¼ cup Cashews
- ¼ cup Rolled Oats
- ¼ cup Makhana lotus seeds/fox nuts
- 18 –20 Dates
- 3 cups Mango chopped (for blending)
- 1 cup Mango finely diced (for mixing in)
- 1 tsp Cardamom powder
- Few strands of Saffron
- 1 cup Plant milk plus more as needed
- Finely chopped Pistachios for garnish
Instructions
- Finely dice 1 cup of mango and set aside for later.
- Soak almonds and cashews overnight, or in hot water for 2–4 hours. Soak oats and makhana in just enough water to cover, for 20 minutes.
- Peel almonds after soaking. Drain all soaked ingredients.
- Steam the dates for 5 minutes or microwave for 2 minutes until they turn soft.
- Warm 1 cup of plant milk and add saffron strands. Let sit for a few minutes.
- In a blender or food processor, combine the soaked nuts, oats, makhana, softened dates, 3 cups of mango, cardamom powder, and saffron-infused milk. Blend until smooth and creamy. Add extra plant milk if needed for consistency.
- Stir in the reserved diced mango. Pour the mixture into kulfi moulds, popsicle moulds, or a freezer-safe container. Freeze for at least 6–8 hours or overnight until firm.
- Unmould or scoop, and garnish with chopped pistachios and more fresh mango pieces. Enjoy your creamy, dairy-free kulfi!
Notes
Tips
- For a richer kulfi, reduce the blended mixture on low heat before freezing.
- Adjust sweetness by adding more or fewer dates depending on mango ripeness.
- You can swap pistachios with almonds or cashews for garnish.