Mango Lassi Popsicles – how good does that sound?
I love mangoes and I have learned that mangoes work like magic in popsicles.
My inspiration comes from the popular Indian yoghurt-based drink lassi. In stead of yoghurt I have used kefir (a kind of fermented milk) to make these popsicles. It is really nutritious and gives you a lot of good bacteria. Sour, fresh kefir + sweet mango = perfect harmony.
To give the popsicles an extra kick, I added some fresh chili.
To make them pretty and even more tasty – add blackberries!
1 portion gives 6 popsicles
250 g flesh from the mango
2 ½ dl kefir
ca ½ red chili (can be dropped if you don’t want the heat)
ca 1 tb sp honey
Put all the ingredient in a blender, and mix them together.
First of all: You can drop the chili if you want a simple mango popsicle. If you think it might too much chili, you can add little by little to your popsicle mix, and then taste.
Sweetness: It is hard to estimate how much sweetness you need, because mangoes come in a lot of variations. If you have a real sweet mango, you probably don’t need extra sweetness, but if it is not so sweet, you can add one or two tablespoons of honey or syrup.
Fill the mango mix in the molds, and put them in the freezer for at least 4 hours.
PS! If you love coriander, add some leaves into the blender.
+ If you want some crunch, you can decorate with chopped pistachios or pumpkin seeds