Mango lassi and raspberry ice lollies
Ingredients
Makes 6-8 lollies
Mango and raspberries are always in my freezer. Fab ingredients for smoothies, but in the summer we make ice lollies and iced desserts! Based on a classic mango lassi recipe, the cardamom brings these flavours together beautifully. This recipe is made using Greek yoghurt but also works with non-dairy alternatives such as coconut milk/cream or almond milk. Once the ice moulds are full, enjoy the leftover as a smoothie.
Mango lassi mixture
250g fresh or frozen mango chunks
1/2 tablespoon lemon juice
250g plain Greek yogurt or coconut yoghurt
80ml whole milk or coconut milk/cream
A little honey (optional)
1/2 teaspoon cardamom
Raspberry puree
170g fresh or frozen raspberries
A little honey (optional)
Method
Prep time: 15mins
Freeze time: 4+hours
In your blender, combine the mango, lemon juice, yoghurt and milk and blend until smooth.
Add the honey and cardamom to taste and blend well. Pour the mixture into ice pop moulds to about half full.
Add a couple of fresh raspberries in each mould and top up with mango mixture again making sure to leave space for the raspberry puree.
Clean the blender blade and cup and add the raspberries and honey if using. Blend well.
Top the mango mixture with the raspberry puree.
Add a wooden lolly stick to each mould and add to freezer for 4-6 hours
To unmould the ice lollies, dip the moulds into hot water for 3 seconds, and gently but firmly pull the lollies out.
The Health Boost Tip
These ice lollies are much loved by all here! The mixture can be frozen in one large container where you can swirl the 2 mixtures before freezing. Then use an ice cream scoop and serve with extra fresh fruits and a little fresh mint.
Download a printable version here
