Mango 'Lassi' Creamsicles

Me (after listening to Aditi yammering away for what felt like the whole day!): Aditi, don't you ever stop talking? 

Aditi (looking at me quite seriously): Mommy, I am just making sure my tongue works.

Or, this one. 

Me: Aditi why don't you like spice? 

Aditi: Mum, I like spice when you put it in desserts.
Sigh!!! 

Coming back to the recipe at hand though, I love making tons of popsicles to celebrate our woefully short summer season. That said, this summer has been lovely so far, with the rain and thunderstorms holding off at least until the evenings. Its my favourite kind of weather... a hot, sunny day, and a cool, stormy, rainy evening (also means I don't have to water the garden, lazy, lazy me) 

Last year, every juice I found made its way into a popsicle of some sort.  Aditi's favourite last year was this utterly scrummy watermelon and strawberry ice candy. This year, creamsicles have been the favourite. My very adult treat has been a limoncello creamsicle (recipe coming soon) and Aditi's is this rather lovely mango 'lassi' one. And it even has one spice in it, hehe.

The recipe came about by happy accident. I made up a chilled mix for mango 'lassi' frozen yoghurt, but then realised that I had forgotten to freeze my ice cream maker's canister. So rather than waiting for the additional 24 hours, I just chucked the mix into popsicle moulds, and voila! A new favourite recipe was born.

The recipe itself is so simple, that I am a bit ashamed to post it up here :) But I am going to anyway, as I feel that the best recipes are usually the simplest ones. I used a mixture of fresh and tinned mango pulp for this recipe. You can go with whichever one you can find. To make fresh mango pulp, slice the mango into cheeks, and scoop out the flesh. Puree finely in a blender. The sugar in this recipe is optional, depending on how sweet your mangoes are. And if you are using tinned mango, reduce the lemon juice down to a half teaspoon, as tinned mango pulp usually has citric acid in it. I like to use Alphonso or Kesar mango pulp for this recipe. 

Enjoy the summer, or what you can get of it anyway :) 

PS - Tutti Frutti Frozen Yoghurt... do you recognise those spoons? Can you get a dark blue one pleeeeaaaaseee, so I can complete my rainbow collection?

Recipe: 

(Printable Recipe)

2 cups mango pulp 

1 cup plain or greek yoghurt

1 cup half and half or heavy cream 

Seeds from 2 green cardamom pods, crushed

1 - 2 tablespoons of sugar, or to taste

1 - 2 teaspoons lemon juice 

Method: 

Blend together the mango pulp, yoghurt, half and half or whipping cream, cardamom seeds, sugar and 1 teaspoon of the lemon juice. 

Taste and add a little more sugar/ lemon juice to your taste. 

Freeze in popsicle moulds, for at least 12 hours, or until frozen solid.

To unmould, run water over popsicle moulds, which should release the creamsicles.


Makes about 10 creamsicles.

Notes: 

• I prefer to use heavy cream in these creamsicles, as they add a creamier texture. If you use half and half, the creamsicles may turn out a little icier. 
• You can strain the yoghurt, if you wish, for an extra creamy texture.

 This recipe is being sent over to Kavey's Bloggers Scream For Ice Cream event. What a fantastic event... right up my alley, that!! The theme for June is fruit.