Mangoes are the kings of fruit, in my opinion. Velvety, rich and dense – they are just incredible to eat and so luxurious to use in smoothies and desserts.
If you don’t know the term “lassi”, it’s a popular Indian yoghurt-based smoothie, sometimes incorporating spices. You can make it using canned mango pulp out of season (contains less fibres), but it’s such a treat to use fresh ripe mangoes in season. A drizzle of honey adds extra sweetness, because when the lassi is frozen the sweetness is much less pronounced. When frozen solid, dip the popsicles in melted white chocolate and immediately into crushed pistachios for a truly elegant yet fun dessert. Loved by adults and kids alike!
Ingredients: (makes about 9 small popsicles, depending on the size of your popsicle moulds)
- 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.
Photography and styling: Tasha Seccombe
Recipe, text, food preparation and co-styling: Ilse van der Merwe