This easy to make decadent ice-cream is super creamy and super delicious!! Made with home-made almond-cashew milk, which brings the richness and creaminess that we love in our ice-creams. Hard to imagine it’s dairy free.
Summers in Arizona are brutal, insanely high temps, dry heat, pretty much tied to indoor activities. One thing that I desperately look forward to in summer is MANGOES!! Growing up in India, we welcomed the summer season with the unbeatable alphonso mangoes!!!
The Alphonso mangoes from India are regarded as the most prized mangoes on Earth. When you cut open this mango, it smells sweet and faintly floral, the taste is out of this world and hard to describe – its definitely sweet and tastes like a combination of honey and floral taste. Unfortunately the mangoes we get here in US is nothing close to these mangoes
This ice-cream is simple to make with delicious and healthy ingredients!!
Makes 2-3 popsicles
- 1 perfectly riped large sized cubed Mango
- 1 1/2 cups Almond-Cashew Milk
- 3-4 tsp Turbinado Sugar (optional)
- 1 tsp Rose Water (optional)
- 1 tsp Saffron strands
- 1 tsp Cardamom pwd
In a high speed blender, blend all the ingredients until well incorporated. Pour this into a glass container and freeze for 3-4 hours. Blend this again in the blender until everything incorporates. Pour into popsicle molds and freeze covered tightly with a tin foil for 6-8 hours. Enjoy!!