Mango Lassi Ice Pops
Inspired by techniques from America's Test Kitchen.
A frozen take on mango lassi, blending sweet mango with yoghurt and a touch of honey and lime.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- rubber spatula
- jug
- six 90 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 110 kcal |
| Protein | 2.6 g |
| Carbohydrate | 21.8 g |
| of which sugars | 21 g |
| of which free sugars | 11.7 g |
| Fat | 2.2 g |
| of which saturates | 1.3 g |
| Fibre | 0.8 g |
| Salt | 0.07 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Ice pops
- 285 g fresh or frozen chopped mango
- 370 g plain yoghurt
- 85 g honey
- 1 tbsp lime juice
- 1
Blend. Process 283 g chopped mango, 370 g yoghurt, 85 g honey and 1 tbsp lime juice together for 15 s.
- 2
Smooth. Scrape down the sides and process again until completely smooth, 15-30 s more.
- 3
Pour. Pour into a jug, fill six 90 ml moulds and add the sticks.
- 4
Freeze. Freeze for at least 6 h, up to 5 days.
- 5
Serve. Hold the moulds under warm water for 30 s to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer for up to 5 days.
