Try out this frozen non-dairy dessert flavoured with mango, kesar & pistachios.


  • 2 1/2 cups Almond milk
  • 1 Mango (pulp)
  • 2-3 tbsp Rice flour / cornflour
  • 2-3 tbsp Sugar
  • 3-4 Cardamon powder
  • Few Pistachios unsalted
  • 4-5 Cashews
  • Kesar (saffron strands)


  1. Blend mango pieces to make mango puree. Keep aside.
  2. Gently warm almond milk on low flame. Do not boil. Nut milks are sensitive to heat.
  3. Add few kesar strands.
  4. Add sugar. Mix till dissolved.
  5. Mix riceflour or cornstarch in a little water or almond milk. Add this slowly to the milk, keep stirring. Let it thicken.
  6. Add finely chopped pistachios.
  7. Add cashew paste (blend cashews with a little water to make a smooth paste).
  8. Take off heat. Let it cool.
  9. Keep one portion for the pista flavour.
  10. Add mango pulp to the other portion. Mix.
  11. Pour into kulfi moulds or plastic container. Put the lid & freeze for 3-4 hours or overnight.
  12. Garnish with few crushed pistas and kesar strands when serving (optional).


•For a sugar-free version, use paste of 4-5 dates.
•Can use soy milk instead of almond milk.
•The sticks are optional, they have been reused.
•Remove from freezer and wait for a min or so to take out from container.


Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative. She shares recipes on her page The Vanilla Vegan to show others the simplicity of plant-based living.

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