Eating India: Mango Kulfi


I know that I haven’t written a Tastetrotting Across the Globe post for several weeks. But, I decided to rethink how Tastetrotting Across the Globe was being presented. As much as I enjoyed sharing new recipes every week from different countries, I was starting to feel like I wasn’t getting to know some of these countries and their cuisines better. There are just some countries that have some great cuisine that deserves further exploration. So because of that, I have decided that I will now choose one country a month to explore, and also share 2-3 recipes a month (depending on the country) from each country, which will help me to better explore each country.

On a side note! The Kitchen Revival got a facelift and there are a few new things going on that you may notice (hopefully). But we aren’t going to talk about those right now. I promise I will give you a full tour on Friday!

For this month’s Tastetrotting Across The Globe we are traveling to India. India has some pretty great cuisine. I thought it would be fun to do a round up of some delicious Indian recipes from other bloggers and also share an Indian recipe of my own.

PicMonkey Collage

Indian Chicken Coconut Korma from My Natural Family

Indian Saag Paneer from My Natural Family

Slow Cooker Chicken Tikka Masala from My Natural Family

Paleo Flatbread from A Calculated Whisk

Indian Spiced Eggplant Yogurt Dip from Farm Fresh Feasts

Idli: Steamed Indian Rice Cakes from Raia’s Recipes

Indian Spiced Chickpeas & Veggies from Strength & Sunshine

Chana Masala from Strength & Sunshine

Paleo Sambar from Grok Grub

Indian Barbecue Dinner from Scratch Mommy

Madras Lentil Soup from Peas & Crayons

Crockpot Madras Lentils from Peas & Crayons

Turmeric Milk from Real Food RN

India is huge and the food of India is different based on which part of India you are in or choose to eat from. The food of India has been widely appreciated because of the use of herbs & spices, which we will further explore in a different post. Indian cuisine is known for its assortment of dishes. The cooking style varies from region to region.

North IndiaThe most famous food hails from the north part of India. Popular dishes such as Tikka Masala, Saag Paneer, Garam Masala spice, and Naan bread make up North India. The terrain in this area is often rough.

South IndiaRice is a popular staple in South India. Dosa, Biriyani, Idli are dishes that make up South India. This region is surrounded by water.

East IndiaYou can find mustard seed and oil in many East India dishes. East Indian food is similar to the food of Bengali. Fish is popular in this area, especially near the coastline.

West IndiaWestern India is known for peanuts and their Masala Chai Tea. West India is mostly vegetarian. There are even some cultures in this region that don’t even eat garlic, onions, or potatoes because they grow below the earth. 

When I was exploring all the yummy dishes that India has to offer, I was having problems deciding which ones to try. But I knew right away that I just had to give Mango Kulfi a try. But, there was one problem! Almost every recipe that I looked at for Kulfi had dairy! So I decided to just create my own dairy free version of Kulfi. Another dilemma that I had was that Kulfi is usually prepared by using ice cream molds and served on a popsicle stick. I don’t have ice cream molds in my arsenal of kitchen supplies and I didn’t want to go out and buy ice cream molds only to use them once. So I decided to just turn it into an Ice Cream. Bad news is I don’t have an ice cream maker (another dilemma), good news is you don’t need an ice cream maker or this one!

So, what exactly is Kulfi you ask? Well, Kulfi is a popular frozen dessert from the Indian subcontinent. It is also popular in other countries such as Pakistan, Bangladesh, Nepal, Burma, and the Middle East. Kulfi does have some similarities to ice cream in appearance and taste, but it is creamier and denser. It comes in various flavors, but commonly used flavors are mango, saffron, rose, cardamom, and pistachio. 

Even though Kulfi is the first ever Indian dish that I have tried, I am already in love with Indian cuisine and I am looking forward to trying out more Indian dishes.

Dairy Free Mango Kulfi Ice Cream

Save Recipe


  • 2 Cans Coconut Milk
  • 2 Ripe Mangoes, chopped
  • 3 Dates, chopped
  • 3/4 cup Pistachios, roasted & chopped in food processor
  • 1 tbsp. Cardamom
  • 1 tbsp. Vanilla Extract
  • Pinch of Sea Salt
  • 2 Cinnamon Sticks
  • 1 tsp. Ginger


Place the coconut milk into a medium pot with 2 cinnamon sticks. Let it simmer for 30 min. until it is reduced by half. Remove the pot from the heat and let cool. Remove the cinnamon sticks.

Place the coconut milk, mangoes, dates, vanilla, cardamom, ginger, and sea salt into a blender. Blend the mixture until it is smooth and creamy.

Transfer the mixture to an air tight container and then fold in 1/2 cup of the roasted, chopped pistachios. Seal and freeze for about 2 hrs. After 2 hrs. remove from the freezer and mix. Place the mixture back into the air tight container and freeze for another 2 hrs, repeating the same process.

Seal and freeze for 8 hrs.

Top the ice cream with the remaining toasted pistachios before serving.


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