Recipe for Mango Lassi Popsicles dipped in white chocolate

Ingredients
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

How to
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.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.