Enchanted Mango Kulfi Popsicles

Allergens

Nuts (almond)

Ingredients

• 3 cups coconut milk 1 ½ cups almond milk ¾ cup cane sugar 2 large ripe mangoes, peeled and chopped ¼ tsp cardamom powder Pinch of saffron threads 1 tbsp rosewater

Instructions

1. In a saucepan, combine coconut milk, almond milk, cane sugar, and cardamom powder. Heat over medium heat until the sugar dissolves completely, stirring occasionally to prevent scorching.
2. Add chopped mangoes, saffron threads, and rosewater to the saucepan. Simmer for 15 minutes or until the mixture thickens slightly and coats the back of a spoon.
3. Remove from heat and strain the mixture through a fine mesh sieve into a bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
4. Cover and chill the mixture in the refrigerator for at least 2 hours or until cold.
5. Pour the chilled mixture into popsicle molds, leaving about ½ inch space at the top. Insert sticks and freeze until solid, at least 6 hours or overnight.

Chef’s Insight

To give the pops a more vibrant color, you can use frozen mango chunks instead of fresh ones.

Notes

Make sure to use high-quality saffron threads for the best flavor and color.