• 1 decent sized mango (not too small)
  • 1 cup raw unsalted cashews (soaked in boiling water for 15-20 minutes)
  • 1/2 cup coconut yoghurt
  • 1/4 cup plant milk (I use soy)
  • 1/3 cup liquified raw coconut oil (heat it up in microwave for few seconds to liquify)
  • 1/2 cup castor sugar (you can replace it with rice syrup/agave)
  • 4 green cardamon pods
  • 1 pinch Saffron strands
  • 2 tbsp Rosewater


  • Soak the saffron strands in 1 tbsp of water and keep aside for 5 minutes before using
  • Take out the mango flesh.
  • Drain the cashews and pat dry them.
  • Add all the ingredients including saffron, in a blender and blend it until silky smooth. If needed add another splash of plant-milk to get the blender going.
  • Taste and adjust sweetness if required.
  • Pour the mixture in the ice-cream moulds. Keep them in the freezer for 4 hours.
  • Enjoy.

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