Mango Lassi Ice Lollies
Delicious mango and natural yoghurt ice pops
Servings 8 ice lollies
Ingredients
- 700 g fresh mango flesh
- 2 tbsp freshly squeezed lime juice, (about 1 medium lime, juiced)
- sugar to sweeten the mango, to taste (optional)
- 500 g thick full-fat natural yoghurt
- sugar to sweeten the yoghurt, to taste (optional)
You will also need lolly moulds and lolly sticks. I use disposable plastic cups as moulds, and traditional lolly sticks (easily purchased online).
Instructions
- In a blender, combine the mango flesh and lime juice and blend until smooth. If you are adding sugar, add a little at a time, blend thoroughly and taste again before adding more if needed.
- If adding sugar to the yoghurt, fold it in by hand or your yoghurt will lose its naturally thick texture.
- Assemble your lolly moulds – as you can see I use 'disposable' plastic cups but usually clean and reuse at least a few times before they break.
- Spoon in dollops of the mango mixture and the yoghurt in turn, swirl with a lolly stick to mix if needed.
- Insert a lolly stick into each mould. If using cups rather than custom-designed ice lolly moulds, you may need to use elastic bands or masking tape to hold the stick upright – mine stayed upright on their own as the mango and yoghurt mixtures were both quite thick.
- Freeze upright for 24 hours.
- Once frozen, unmould individual lollies by dipping each mould into a bowl of hot water for a few seconds before pulling the ice lolly gently out.
Notes
As these mangoes were very sweet, I didn’t add any sugar but if yours aren’t sweet enough, add sugar while blending, to taste. You want the mix to be a touch sweeter than ideal, as freezing always mutes sweetness a little.
Likewise, my natural yoghurt was very tart, so I mixed 50 grams of sugar into it – just enough to soften the tartness without eliminating it.
Likewise, my natural yoghurt was very tart, so I mixed 50 grams of sugar into it – just enough to soften the tartness without eliminating it.