Mango Lassi Popsicles
Photography by Aaron McLean.
Creamy and lightly scented with cardamom and zingy lime zest, perfect for a hot summers afternoon or evening.
INGREDIENTS
1-2 ripe mangoes – you need 1 ½ cups mango purée
¾ cup thick plain yoghurt
¼ cup sour cream
1/3 cup icing sugar, sifted
finely grated zest 1 lime
pinch of ground cardamom
assorted popsicle sticks moulds or glasses
METHOD
Peel and roughly chop the mango flesh. Place in a food processor and blend until smooth.
Tip into a large bowl and whisk in the remaining ingredients until smooth.
Pour into popsicle moulds or glasses and gently tap on the bench to remove any air bubbles in the mixture. Cover each one tightly with a square of foil and insert the sticks through the foil. The foil keeps the sticks standing upright in the centre of the glass. Freeze for at least 6 hours until frozen.
To serve: Remove the foil. Quickly dip the popsicles in a bowl of warm water and remove from the moulds. Makes about 2 ½ cups
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!