How to make Vegan Mango Malai Kulfi

Step 1

Refrigerate the canned coconut milk for two hours or overnight, and soak the cashew nuts in water for one hour.

Step 2

In a food processor, blitz soaked cashews with mango and ground cardamom into a smooth cream.

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Step 3

Combine the creamy top layer of the refrigerated coconut milk with the mango mix.

Step 4

Divide the ice cream among popsicle moulds and freeze for six hours.

Step 5

Coat each mango kulfi with chopped pistachios and serve.

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