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Refreshing Greek Yoghurt Mango Lassi Ice Blocks

Refreshing Greek Yoghurt Mango Lassi Ice Blocks

Refreshing Greek Yoghurt Mango Lassi Ice Blocks

Preparation time 10 minutes plus 4 hours freezing

Makes 8

INGREDIENTS
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

METHOD
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.

MystreetfoodkitchenbookcoverRecipes and Images from My Street Food Kitchen by Jennifer Joyce, published by Murdoch books

Written by TheCarousel

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