Refreshing Greek Yoghurt Mango Lassi Ice Blocks
Preparation time 10 minutes plus 4 hours freezing
4 very ripe mangoes, peeled, flesh roughly chopped: you will need about 400 g (14 oz) flesh
50 ml (1¾ fl oz) agave nectar or simple sugar syrup (see note)
250 g (9 oz) Greek-style yoghurt
¼ teaspoon ground cardamom
1 Put the chopped mango flesh in a blender or food processor. Purée until smooth. Add the agave nectar. Blend again.
2 Combine the yoghurt and cardamom in a bowl.
3 Pour 2 tablespoons of the mango puree into eight 100 ml (31/2 fl oz) iceblock (popsicle/ice lolly) moulds. Spoon some yoghurt on top. Repeat the layers until the moulds are filled.
4 Add a wooden iceblock stick. Freeze for at least 4 hours.
Note: To make a simple sugar syrup: Combine equal quantities of sugar and water in a saucepan. Stir over low heat until the sugar dissolves. Bring to the boil. Remove from the heat. Stand until cool.
Tip: The iceblocks will keep frozen for up to 1 month.
Recipes and Images from My Street Food Kitchen by Jennifer Joyce, published by Murdoch books