Mango Kulfi dairy free

Mango Kulfi || Mango Ice Cream (Paleo, AIP, Vegan)

Mangoes are my most favorite fruit. Yes there is nothing like mangoes! Anything goes when it’s mangoes 🙂 Yes I love to eat it as is! Love to make it into a lassi…or a smoothie…or just as mango pulp/puree to be had with pooris (deep fried bread)!  My ‘Mango Pie‘ is pretty famous among our friends and family!  I make it dairy free now and I am working on a grain free crust for it.

I was going to work on that recipe this past weekend but my plans changed as the weather was so hot. My family loves to get ice cream from a local farm where they make their own ice cream from milk from the farm.  As they got ice cream from there ( drive through now due to COVID), I suddenly had this burning or rather cooling desire to make ice cream for myself.  And when we got home, my eyes went to the ripe mangoes on my fruit basket! And I thought why not mango ice cream?  I couldn’t wait to make it!

Traditionally Mango Kulfi uses thick and sweetened condensed milk to give that soft and creamy texture. Since I couldn’t use that, I thought of making a custard (eggless off course for AIP). Arrowroot starch came to mind as a thickener and tell you what? It worked as a charm!  I also did not make this in my ice cream maker and just used a traditional method where you just blend the first frozen mixture again to form a smooth creamy texture.  Worked beautifully and this mango kulfi is to die for!  Hope you try this! Please share your pics on insta and tag me @cook2nourish!  Cheers to warmer weather!

I also made a video tutorial for you to see step wise how to make this ice cream!

Mango Kulfi || Mango ice Cream (Paleo, AIP)
Cuisine: Indian / Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Delicious and creamy mango ice cream that can be made without an ice cream maker! Dairy free and refined sugar free!
  • 2 Ripe mangoes, chopped (about 2 cups)
  • One 5.4 oz can of coconut cream (or ¾ th cup of coconut cream from the top of a coconut milk can)
  • ¼ tsp sea salt
  • 2 tbsp maple syrup
  • 1 tbsp arrowroot starch
  • 2 tbsp water
  • 2 tbsp collagen peptides (I use Great Lakes) - (Omit for Vegan )
  1. Peel and cut the mangoes. Discard the pits.
  2. In a sauce pan, pour the entire coconut cream/milk along with any liquid from the can (if using coconut milk, take all the coconut cream from the top and some liquid from the bottom to fill up ¾ th cup)
  3. Place the sauce pan on the stove on low heat. Add the sea salt and the maple syrup and stir to mix. Keep heat on low.
  4. Mix the arrowroot starch with the water in a small bowl to form a slurry and pour this slowly into the sauce pan with the coconut milk all the while stirring continuously. Keep stirring for about 2-3 mins until the mixture begins to thicken and continue to cook for 1 more minute on low flame. Turn heat off. Keep aside to cool for 5-10 mins.
  5. Transfer the chopped mangoes into a blender. Pour the now cooled coconut milk mixture also into the blender and add the collagen peptides too (if adding). Blend for 2-3 minutes until you get a smooth mixture with no lumps.
  6. Transfer the mixture into a loaf pan or any other container. Cover with foil or plastic wrap and place the container flat inside the freezer. Freeze for at least 3 hours before doing the next step. (You can freeze for more than 3 hours or also overnight)
  7. Remove the container from the freezer and let it thaw for 5-10 mins. Then cut up the hard frozen mixture into small pieces and place into a blender or a food processor. Blend until smooth and creamy (soft serve ice cream texture)
  8. Pour this blended mixture back to the same container and cover with wrap and again place in freezer for at least 3-4 hours or until set.
  9. To serve ice cream, take container out of the freezer and keep it at room temperature to thaw for 10 mins. Scoop out ice cream and serve!

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