Mango Coconut Popsicles with Cardamom and Saffron
Creamy vegan mango coconut popsicles spiced with cardamom and saffron, inspired by the flavours of Indian kulfi. Ready in 10 minutes with a blender.
Equipment
- Blender
- Popsicle mold (6-8 cavities)
Ingredients
For the popsicles
- 2 cups ripe mango chunks alphonso or kesar; frozen works perfectly
- 1 cup full-fat coconut milk shake the can before opening
- 2 tablespoons jaggery powder or raw sugar or honey
- 1/4 teaspoon cardamom powder elaichi
- A generous pinch of saffron strands
- 1 tablespoon warm water to bloom the saffron
- 1 teaspoon lime juice
Instructions
Bloom the Saffron
- Crumble the saffron strands into 1 tablespoon of warm (not boiling) water. Let sit for 5 minutes until the water turns deep golden orange.
Blend
- Add the mango, coconut milk, jaggery, cardamom, saffron water (including the strands), and lime juice to a blender. Blend on high for 60 seconds until completely smooth. Taste and adjust sweetener if needed.
Fill and Freeze
- Pour the mixture into popsicle molds, filling each cavity about 90% full. Insert sticks. Freeze for at least 6 hours or overnight for the cleanest unmold.
Unmold
- Run the outside of the mold under warm (not hot) water for 15-20 seconds. Gently pull the sticks to release. Serve immediately.
Notes
Mango: Alphonso gives the richest colour and flavour. Frozen mango works well — thaw slightly before blending for a smooth mixture. Avoid frozen mango with added syrup.
No popsicle mold: Pour into small paper cups, cover with foil, and push a stick through the centre. Freeze as normal, peel away the cup before eating.
Mango swirl: Reserve 3-4 tablespoons of plain blended mango (without coconut milk) and drizzle into filled molds before inserting sticks for a two-layer effect.
Creamier version: Swap half the coconut milk for full-fat coconut cream for a denser, kulfi-style texture.
Storage: Keep in the mold or in a zip-lock freezer bag for up to 2 months. Place parchment between popsicles when stacking to prevent sticking.
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