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Greatest plates · Dessert
Mango & Coconut Kulfi (Vegan)
A creamy, no-churn Indian-style frozen dessert made with ripe mango, coconut cream and silken tofu for a genuine protein hit. Set in cups or moulds, it's rich, fragrant with cardamom and studded with toasted cashews.
Serves 4Prep 20 minCook 5 minDesserttofu
Containsnuts · soy
Protein 8%Carbs 41%Fat 51%
About 381 kcal a serve — 8 g protein, 40 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Toast the cashews
toastWarm a dry pan over medium heat and toast the chopped cashews for 3–4 minutes, tossing often, until golden and fragrant. Tip onto a plate to cool.
In the panToast →
medium heat, 3–4 min
Gather the base
prepHave the silken tofu, coconut cream, mango flesh, icing sugar, cardamom and vanilla ready by the blender.
On the benchPrep →
Blend until silky
blendAdd the silken tofu, coconut cream, mango, icing sugar, cardamom and vanilla to a blender. Blend for 60–90 seconds until completely smooth and creamy, scraping down once. Taste and add a little more icing sugar if your mango is tart.
In the blenderBlend →
60–90 sec, smooth
Fill the moulds
assembleStir most of the toasted cashews through the mixture, keeping a few back. Pour into 4 kulfi moulds, small cups or ramekins. Scatter the remaining cashews on top. Cover with foil (insert sticks through the foil if using).
In the mouldsFill →
4 moulds
Freeze until firm
freezeFreeze for at least 6 hours, preferably overnight, until solid. To serve, dip the moulds briefly in warm water and slide out, or serve straight from the cups.
6 hrs to overnight
Cook's noteUse the ripest mangoes you can find for the best flavour — tinned Alphonso pulp works beautifully out of season. The silken tofu is undetectable but delivers the protein; don't swap it for firm tofu, which won't blend as smooth.
Want it lighter?
about 85 kcal less a serve, all swaps taken
These swaps keep the kulfi setting properly (tofu still provides body and mango provides bulk), but reducing the coconut cream and sugar makes it a touch less rich and less sweet. Lean on very ripe mango to carry the sweetness.
270 ml Coconut cream (full-fat, well shaken) → 150 ml full-fat coconut cream plus 120 g extra mango puree
Cuts the biggest fat source almost in half while keeping creaminess from mango. Result is noticeably less rich and slightly icier rather than silky-fudgy, but still sets well because tofu holds…
80 g Icing sugar (or to taste depending on mango sweetness) → 45 g icing sugar, tasting as you go
Relies on ripe mango's natural sugars. Clearly less sweet — only do this with genuinely ripe fruit or it will taste flat.
40 g Raw cashews (roughly chopped) → 20 g cashews, toasted, as a topping
Halving the nuts trims fat and calories; toasting boosts flavour so less feels like plenty. Slightly less crunch throughout.
Estimated per serve
381 kcal · 8 g protein · 40 g carbs · 22 g fatestimates, within ~10%
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