Creamy and lightly scented with cardamom and zingy lime zest, perfect for a hot summers afternoon or evening.
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
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