Mango-Cashew Kulfi Pops

Canned mango pulp works better in these frozen ice pops than fresh mangoes because of its concentrated flavor, which helps cut through the rich cashews and sweetened condensed milk.


  • 1/2 cup cashews
  • 3/4 cup whole milk
  • 1/3 cup loosely packed fresh mint leaves
  • 8 green cardamom pods, smashed, pods discarded, and seeds reserved
  • 1/8 teaspoon saffron threads, plus more for garnish
  • 3/4 cup canned mango pulp (such as Deep Kesar Mango Pulp)
  • 1/4 cup sweetened condensed milk, plus more if needed
  • 1/4 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped raw pistachios


  1. Place cashews in a small bowl; add water to cover by 1 inch. Refrigerate at least 8 hours or up to overnight. Drain; discard soaking liquid. Set cashews aside.
  2. Cook milk, mint, and cardamom seeds in a small saucepan over low, stirring occasionally, until mixture just comes to a simmer. Remove from heat; let steep, uncovered, 15 minutes. Transfer mixture to a blender; add drained cashews. Process until gritty but mostly smooth, about 30 seconds.
  3. Place saffron threads in a liquid measuring cup; place a fine wire-mesh strainer over cup. Pour warm milk mixture through strainer to measure 3/4 cup liquid, pressing on solids to extract liquid. (If mixture yields less than 3/4 cup, add condensed milk as needed to total 3/4 cup.) Discard solids. Whisk together mango pulp, condensed milk, heavy cream, salt, and saffron-milk mixture in a bowl until thoroughly combined. (There should be about 2 cups total.)
  4. Divide mango mixture evenly among 6 (3-ounce) ice pop molds; sprinkle with pistachios. Insert 1 craft stick into each pop. Freeze at least 8 hours or up to overnight. To serve, rinse ice pop molds under cold water to release pops from molds.
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