Naturally sweet, ripe mangos can replace sugar in many recipes.
Refrigerate the canned coconut milk for two hours or overnight, and soak the cashew nuts in water for one hour.
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In a food processor, blitz soaked cashews with mango and ground cardamom into a smooth cream.
Combine the creamy top layer of the refrigerated coconut milk with the mango mix.
Divide the ice cream among popsicle moulds and freeze for six hours.
Coat each mango kulfi with chopped pistachios and serve.
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