Mango Kulfi Popsicles

How to Make Mango Kulfi Popsicles

1. 1

   Step 1: Make the kulfi base

   In a blender or large bowl, combine the full-fat coconut milk, smooth cashew butter, maple syrup, ground cardamom, vanilla extract, fine sea salt, and fresh lime juice. Blend or whisk until completely smooth and emulsion appears creamy, about 30–45 seconds in a blender or 1–2 minutes by hand.

   For this step

   • 1 1/2 cupsFull-fat canned coconut milk
   • 1/3 cupSmooth cashew butter
   • 1/4 cupMaple syrup
   • 1 tspGround cardamom
   • 1 tspVanilla extract
   • 1/4 tspFine sea salt
   • 1 tbspFresh lime juice
   
2. 2

   Step 2: Puree the mango

   Place the diced ripe mango into a blender and puree until silky smooth. Reserve a few tablespoons for garnish if desired, then fold the mango puree into the coconut-cashew base until evenly combined to create the mango kulfi mixture.

   For this step

   • 3 cupsRipe mango, peeled and diced (for puree)
   
3. 3

   Step 3: Fill molds with layers and add mix-ins

   Spoon a small amount of the mango kulfi mixture into each popsicle cavity, add a few chopped pistachios and optional mango chunks for texture, then fill the rest of the mold with the remaining mixture. Gently tap molds on the counter to remove air pockets and distribute mix-ins.

   For this step

   • 1/3 cupShelled pistachios, chopped
   • 1/2 cupExtra mango chunks (optional, for layering)
   
4. 4

   Step 4: Freeze until solid

   Insert popsicle sticks (if your mold requires it) and freeze the molds flat for at least 6–8 hours, preferably overnight, until completely firm.
   
5. 5

   Step 5: Unmold and serve

   To release, run the outside of the molds under warm water for 10–20 seconds, then gently pull the popsicles free. Serve immediately, garnished with a sprinkle of chopped pistachios or a dusting of extra cardamom if desired.
   

1. In a blender or large bowl, combine the full-fat coconut milk, smooth cashew butter, maple syrup, ground cardamom, vanilla extract, fine sea salt, and fresh lime juice. Blend or whisk until completely smooth and emulsion appears creamy, about 30–45 seconds in a blender or 1–2 minutes by hand.
2. Place the diced ripe mango into a blender and puree until silky smooth. Reserve a few tablespoons for garnish if desired, then fold the mango puree into the coconut-cashew base until evenly combined to create the mango kulfi mixture.
3. Spoon a small amount of the mango kulfi mixture into each popsicle cavity, add a few chopped pistachios and optional mango chunks for texture, then fill the rest of the mold with the remaining mixture. Gently tap molds on the counter to remove air pockets and distribute mix-ins.
4. Insert popsicle sticks (if your mold requires it) and freeze the molds flat for at least 6–8 hours, preferably overnight, until completely firm.
5. To release, run the outside of the molds under warm water for 10–20 seconds, then gently pull the popsicles free. Serve immediately, garnished with a sprinkle of chopped pistachios or a dusting of extra cardamom if desired.