Vegan Mango Kulfi Loaf
- 15m Prep Time
- 0sCook Time
- 6h Ready In
A vegan twist on traditional kulfi, this frozen loaf combines plant-based cream and condensed milk with mango purée and cardamom. Layered and swirled with mango, it's a creamy, dairy-free dessert that's easy to make.
Ingredients
- 1 9/13 cups plant-based double/heavy cream
- 5/6 lbs canned vegan condensed milk
- green cardamom pods seeds crushed and husks removed
- 1 7/15 cups canned mango purée
- 3/7 cups canned mango purée
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 134 mg
- Iron: 0.12 mg
- Magnesium: 12.8 mg
- Phosphorus: 119 mg
- Potassium: 177 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 9/13 cups plant-based double/heavy cream
- 5/6 lbs canned vegan condensed milk
- 1 7/15 cups canned mango purée
- 3/7 cups canned mango purée
Prepare
- green cardamom pods, seeds crushed and husks removed
Let's Cook
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Step 1.
Line a 450g/1lb loaf pan with a double layer of cling film/plastic wrap, leaving some overhang on all sides.
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Step 2.
In a stand mixer or with a hand-held electric whisk, whip the plant-based cream and vegan condensed milk together for 8–10 minutes, until the mixture has significantly thickened (it will not reach the thickness of dairy cream but should be noticeably thicker).
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Step 3.
Fold the crushed cardamom seeds and 200ml (scant 1 cup) of the mango purée into the thickened cream mixture until evenly combined. This is your kulfi mixture.
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Step 4.
Pour one-third of the kulfi mixture into the prepared loaf pan. Drizzle 3 tablespoons of the remaining mango purée on top, then use a knife to gently swirl it into the kulfi mixture.
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Step 5.
Repeat the layering process: add another third of the kulfi mixture, swirl with 3 tablespoons of mango purée, then finish with the final third of kulfi mixture and swirl with the remaining mango purée. Cover the surface with the overhanging cling film, then freeze for 6 hours or ideally overnight until firm.
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Step 6.
When ready to serve, place a plate or platter upside down on top of the loaf pan and carefully invert the pan. Remove the cling film, slice the kulfi loaf, and serve drizzled with the remaining mango purée.