Asian Recipes
Let’s face it, I’m (and therefore, you are!) much more likely to prepare homemade pops on a regular basis if the recipe is simple and can be prepared with minimal fuss and clean-up. These mango lassi popsicles are just that: straight-forward and made with real, good-for you ingredients.
I have always been a fan of fruit-based popsicles. Mango is one of my favorite fruits for ice cream, because it’s tart, thick once pureed (aka. will produce a slightly less icy popsicle, particularly if you don’t want to add additional sugar!), and holds up well to freezing.
I also knew that I wanted some sort of yogurt base to give it a bit of natural creaminess. Mango and yogurt? My mind immediately jumped to Indian mango lassis, a creamy drink made with fresh mango, milk, and yogurt.
The layered effect makes them more of a deconstructed mango lassi, but the name stuck.
These mango lassi popsicles use a combination of whole fat Greek yogurt and full-fat coconut milk for creaminess. Don’t substitute lower fat versions of either of these as they will contain higher-water content and will produce an icier result.
The yogurt base is sweetened with pure maple syrup in lieu of traditional sugar or simple syrup. These are very lightly sweetened (the fruit layer is pure mango puree!). The yogurt base will taste fairly sweet at room temperature, but will mellow out once frozen. I added my favorite vanilla bean paste for additional flavor!
WHY DO WE NEED TO ADD SUGAR TO POPSICLES?
Added sugar helps prevent frozen popsicles, ice creams, and sorbets from developing large ice crystals once frozen. It is an essential component, not just for flavor and sweetness. Sugar molecules literally break up water molecules from forming into one solid mass during the freezing process.
On the other hand, too much sugar will cause ice cream to be soft once frozen. That is the worst case scenario for popsicles. Don’t fret! These mango lassi popsicles hold up extremely well once removed from the freezer (I actually prefer to let them ‘temper’ at room temperature for about 5 to 10 minutes before eating!).
Be back tomorrow with a Saturday edition of the Weekly Mix.
INGREDIENTS
1 and 1/2 cups (337 grams) whole fat Greek yogurt
3/4 cup full-fat coconut milk, stirred well
1/4 cup pure maple syrup
1 teaspoon pure vanilla bean paste (or 1 whole scraped vanilla bean)
2 champagne (ataulfo) mangos, peeled, pitted, and roughly pureed in a small food processor
INSTRUCTIONS
1. In a medium mixing bowl, whisk together the Greek yogurt, coconut milk, maple syrup, and vanilla bean paste. Transfer to a large measuring cup (or other container) with a spout for pouring.
2. Pour the yogurt and mango in alternating layers – this is your preference, but two layers of each might be ideal in hindsight – into the popsicle mold filling all ten molds. Insert wooden popsicle sticks (you want them to stick about by about an inch and a half), top with the lid, and freeze for at least 6 hours or until completely frozen and solid.
3. To remove the popsicles from the mold: Remove the popsicle mold cover. Fill a very large mixing bowl with hot tap water. Carefully set the popsicle mold into the hot water bath (top side up!) for about 10 to 15 seconds (or longer). This will very slightly warm the sides of the popsicles allowing them to be removed easily. Remove the popsicle mold from the water bath, transfer the popsicles to a small baking sheet lined with parchment paper, and place in the freezer for an additional 15 minutes before serving. Transfer to a large Ziploc, resealable bag for storage.
Tips for Success
Added sugar helps prevent frozen popsicles, ice cream, and sorbets from developing large ice crystals once frozen. It is an essential component, not just for flavor and sweetness. Sugar molecules literally break up the water molecules from forming one solid mass during the freezing process.
This recipe and image sources are referred in website: Abeautifulplate.com. Thanks so much!
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