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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!