A silky, saffron-scented dessert reinvented as a dairy-free treat, perfect for mango season.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)
Prep Time: 15 minutes | Chill Time: 1 hour | Servings: 3
Ingredients
- 2 cups thick Alt Milk cashew milk yogurt (or cashew cream)
- 1 cup mango puree
- 3 tbsp powdered sugar
- A pinch of saffron, soaked in 1 tbsp warm cashew milk
- 1/4 tsp cardamom powder
- Chopped pistachios, for garnish
Instructions
- If using cashew cream, hang it in a muslin cloth for 2 to 3 hours to thicken.
- Whisk the thickened cashew base with powdered sugar until smooth.
- Fold in mango puree, saffron-soaked milk, and cardamom powder, mixing until streak-free.
- Taste and adjust sweetness depending on how ripe your mangoes are.
- Chill in the refrigerator for at least 1 hour.
- Serve cold in small bowls, garnished with chopped pistachios and a strand of saffron.
Tip: Cashew milk’s natural creaminess makes it an excellent stand-in for hung curd — no dairy yogurt needed.
Leave a Reply
You must be logged in to post a comment.