I couldn't have been happier writing this post. Summer is one of my favourite seasons not just because it’s all bright and sunny outside but majorly because it’s officially time to indulge in mango gluttony. I just love devouring mangoes, bursting with flavour, oh so fragrant and let’s just admit it's hard to resist the goodness of a perfectly ripe mango. They’re not only insanely delish but also chock-full of good-for-you components like vitamins, minerals, and carotenoids that have powerful anti-inflammatory effects on the body.
But what’s even better? Mango ice cream! Oh no wait what’s even better is sugar-free, vegan ice cream that not only tastes so darn good but is healthy too! I am not an ardent vegan myself but I am always eager to try out healthier versions of my favourite dishes and enjoy making plant-based recipes. A cool trick--if you have over ripe mangoes that you otherwise wouldn't eat, you can use them to make ice cream instead, they’re perfect when blended. So here’s my go to mango kulfi recipe, super simple and requires just 5 minutes to make okay maybe 10.
1 cup full fat coconut milk
1 tablespoons dried red rose petals
10 pitted medjool dates
2 frozen mangos
1 tablespoon vanilla extract
4 organic cardamom pods freshly crushed. Buy it here: Single-Origin Cardamom
3/4 cup roasted unsalted pistachios
1 teaspoon saffron strands
The night before the day you wish to make the ice cream, peel the mangoes, chop into medium size pieces and put it in the freezer overnight. Frozen mangoes when blended will give a very creamy texture to the ice cream making it extra delicious.
Take a saucepan and pour coconut milk into it. Add the rose petals and saffron strands and allow them to infuse into the coconut milk for about 30 minutes at room temperature.
Once the coconut milk becomes fragrant remove the flower petals and saffron. Keep them aside as we’ll use them later for garnishing. No wastage please.
Remove the cardamom seeds from their pod and crush them to a fine powder with the help of a mortar and pestle.
In a blender, blend together the rose scented coconut milk with dates, frozen mangoes, vanilla, and cardamom and blend together until the mixture is smooth and creamy.
Pour the mixture into pop mould and freeze for 2-3 hours or until solid.
In the meanwhile chop some pistachios as we’ll use them for garnishing our kulfi.
Once completely frozen and ready to eat, take the ice cream out from the mould, add chopped pistachios, saffron and rose petals (which we saved earlier). I didn't have rose pearls with me this time but it’s something I love adding to my kulfi. It makes it taste so much better and feels heavenly.
Enjoy this healthy ice cream throughout the summer absolutely guilt-free.