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:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.