Vegan, gluten-free, dairy-free, soy-free
Servings: 12 popsicles
- 2 cups cashews
- 2 cups almond milk
- 1 1/2 cups mango puree
- 1 tsp cardamom powder use the black seeds of the green cardamom only
- 1 tsp vanilla extract
- 3/4 to 1 cup confectioner's sugar powdered, add according to how sweet your mango puree is
Soak the cashews in the almond milk for about 30 minutes.
Add the cashews, almond milk and all other ingredients to a powerful blender.
Blend until the mixture is very smooth.
Pour into popsicle molds and freeze.
About halfway through, pierce each popsicle with a popsicle stick. Continue to freeze.
To unmold, dip the popsicle mold in slightly warm water or rub it between your hands for a few seconds.
Slide the kulfi out and serve immediately.