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Mango 'Lassi' Creamsicles

2 cups mango pulp
1 cup plain or greek yoghurt
1 cup half and half or heavy cream
Seeds from 2 green cardamom pods, crushed
1 - 2 tablespoons of sugar, or to taste
1 - 2 teaspoons lemon juice

Method:


Blend together the mango pulp, yoghurt, half and half or whipping cream, cardamom seeds, sugar and lemon juice.


Taste and add a little more sugar/ lemon juice to your taste.


Freeze in popsicle moulds, for at least 12 hours, or until frozen solid.


To unmould, run water over popsicle moulds, which should release the creamsicles.


Notes:

  • I prefer to use heavy cream in these creamsicles, as they add a creamier texture. If you use half and half, the creamsicles may turn out a little icier.
  • You can strain the yoghurt, if you wish, for a creamier texture.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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