In a blender, puree
Milk (1/3 cup)
Granulated Sugar (to taste)
Basil Seeds (1 Tbsp)
in a bowl and add some water. Allow it to bloom.
Slightly roast the
Vermicelli Noodles (1/4 cup)
and cook it in water. When done, drain and add sugar to taste.
To the popsicle mould, first add the bloomed basil seeds, then the cooked vermicelli and lastly add the prepared mango shake. Do the same for all moulds.
Cover and keep it in freezer for it to set. When set run it under tap water, remove from the mould. Serve and enjoy!