Mango-Lassi Ice Pops
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Mango-Lassi Ice Pops
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Mango-Lassi Ice Pops

Preparation
15 MIN
Freezing
6 H
Output
10 (depending on moulds)

Ingredients

Preparation

  1. In a bowl, whisk together the purée and sugar until the sugar has dissolved. Stir in the yogurt.
  2. Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop, leaving 1/2 inch (1 cm) of space at the top of each mould. Top with the remaining pistachios and insert the ice-pop sticks.
  3. Freeze for 6 hours or until firm. For easy unmoulding, place under hot running water.

Note

For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.

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