INGREDIENTS:

1 Ripe Mango (not overripe and no under ripe)
1 cup soy milk powder
1 cup dates, washed and cut into small pieces
1/4 teaspoon cardamom, crushed
10 pieces of saffron thread
5 drops of gluten free food color (optional)
1/2 cup  jaggery, cut in small pieces (optional )
1 1/2  cup soy milk (almond or coconut milk can also be used if there are no allergies to these products)

METHOD.
Wash the dates and chop into small pieces. Soak the dates in the milk and keep aside for 30 minutes.

Wash the mango and peel of skin and cut in small pieces.

Put the soaked dates and milk in the blender and blend  for 2 or 3 minutes until it’s a fine paste.  Add the soy milk powder and blend for 2 more minutes ( if it is too thick, then put 2 tablespoons of milk little by little so it doesn’t get too liquidy.  Add the mango and blend for another 2 or 3 minutes until it is creamy, then add the cardamom and saffron and blend for one more minute.

It will look like this:

Take the mixture out of the blender and transfer into an airtight container.  You van garnish with cardamom and saffron (optional).

Cover the container and freeze for 4 to 5 hours . Serve cold.

Note:  Allergy Friendly, Vegan, Nut Free, Gluten Free and Dairy Free.