Vegan Mango Kulfi

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  • Each serving
  • 270 cal
  • 8g fat (1g sat)
  • 0mg chol
  • 95mg sodium
  • 49g carb
  • 2g fiber
  • 16g sugars
  • 3g protein


  • 3 tablespoons rice flour
  • 2 1/2 cups almond milk, divided
  • 1/4 to 1/2 cup light brown sugar, to taste
  • 2 1/2 cups mango puree (3 to 4 mangoes)
  • 2 tablespoons almond flour (optional)
  • 15 raw cashews - soaked in hot water for 30 minutes, drained and chopped
  • 1/4 teaspoon ground cardamom, plus extra for garnish
  • Toasted chopped cashews, for garnish (optional)


Dissolve rice flour in 3 tablespoons almond milk; set aside.

Heat remaining milk and brown sugar in a saucepan over medium heat, stirring until sugar dissolves. Bring barely to a simmer and stir in rice flour mixture. Cook over low heat, stirring frequently, until mixture thickens, about 5 minutes. Remove from the heat and stir in mango puree, almond flour, chopped cashews and cardamom.

Pour kulfi into small ramekins and freeze until solid, 4 to 6 hours. Eat directly from the ramekins or place ramekins in warm water and remove the kulfi on to serving dishes. Garnish with a sprinkling of cardamom and toasted cashews.

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