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.