Mango Lassi Popsicles
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.