Recipe for Mango Lassi Popsicles dipped in white chocolate
1 large ripe mango, peeled and cut into cubes (pip discarded)
250 ml plain yoghurt (I use double cream)
15-30 ml honey
80 g white chocolate
1/4 cup shelled pistachios, roughly chopped
Place the mango & yoghurt in a food processor and blend to a silky smooth pulp. Add honey to taste and blend again. Remember, the lassi will taste less sweet once it is frozen, so make it a touch sweeter than you think.
Pour into popsicle moulds and add an ice cream stick. Freeze for at least 3 hours or until solid.
Melt the chocolate in a small bowl in the microwave (30 seconds at a time, stirring until smooth). Carefully remove the popsicle from their moulds, one at a time, dipping them into the chocolate and then quickly sprinkle with chopped nuts. The chocolate will solidify quickly, so work as fast as you can. Arrange/balance the covered popsicles on a rack and immediately back into the freezer until ready to serve.
Serve straight from the freezer.
Note: For a slightly more exotic flavour, add some crushed cardamom seeds to the mango lassi mixture before freezing.
YOU MIGHT ALSO LIKE
Please rate this recipe
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.