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.
Ingreadient
- 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
Direction
- 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.
- 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.
- 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.)
- 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.
