Mango Cardamom Pistachio Popsicles
Kulfi and mango lassi-inspired icy, creamy mango pops spiced with cardamom, and with the added crunchiness from the pistachios makes this Mango Cardamom Pistachio Popsicles the perfect sweet treat for a hot summer day!
Ingredients
- 60 g Pistachio deshelled and crushed/roughly chopped
- 100 g Frozen Mango ripe
- 110 ml Whole Milk
- 35 ml Heavy Cream 35 % fat
- 35 g Greek Yoghurt 10 % fat
- ½ tsp Ground Cardamom
- 15 g Fine White Sugar / Castor Sugar
Instructions
- In a smoothie or regular blender (ensure it can blend frozen fruits), combine the frozen mango, whole milk, heavy cream, Greek yogurt, ground cardamom and fine white sugar. Blend until completely smooth.
- Stir in the crushed or roughly chopped pistachios using a spoon until evenly distributed.
- Pour the mixture into popsicle moulds, leaving a little space at the top to prevent overflow when inserting the sticks. Gently tap the moulds on the counter to remove air bubbles. Insert the popsicle sticks.
- Place the moulds in the freezer and let them freeze for at least 3 hours. If they are still slightly soft, leave them for another hour or freeze them overnight for best results.
- To remove the popsicles, run each mould under hot water for 2–5 seconds, then gently pull to release. If needed, repeat the process until they come out easily.
- Enjoy!
Notes
STORAGE
These popsicles will last up to 2 weeks in the freezer.