Did I mention that I love dessert? Frozen desserts especially- they incite so much nostalgia! Now that summer’s here, all I can think about is sitting on the couch with my mom, a carton of Blue Bell’s Tin Roof, and an episode of General Hospital…or standing in the snow cone line discussing flavor choices with my teammates after a long day at the softball field…
Several months ago I vowed to be more intentional about my dessert eating and only eat treats that I make from scratch. If I really want a sweet treat I have to consider what I’m in the mood for and not just grab whatever happens to be on the convenience store shelf or coffee shop display case. I have to consider what ingredients I have on hand and which ones should be added to the shopping list and I have to think about how much time I will have to create said treat. It’s been great to be more thoughtful about what I eat and what I buy and not just rely on impulse.
Now it’s summer and turning on the oven is just not desirable, so what’s a girl without an ice cream maker to do?? I thought about making this semifreddo, but the process seemed too intensive. After scouring the internet for a perfect, simple, frozen treat recipe I finally stumbled upon a pretty and new-to-me blog, which featured this. Looking equal parts simple and yummy, I had to give it a try…
Mango Lassi and Strawberry-Honey Yogurt Popsicles
Adapted from Stephanie Shih of Dessert for Breakfast
Makes ~8-12 popsicles, depending on the size of your molds
Prep time: 2 Yo Gabba Gabba episodes. Oh, you don’t tell time that way? It’ll take you 50 minutes or less.
Mango Lassi Version
2 cups ripe mango, chopped (~3 mangos, I used 2 medium-sized mangos plus half a cup of frozen mango chunks, thawed)
1 cup regular full fat yogurt or Greek yogurt
½ cup sour cream (or use all yogurt if you have it)
½ cup milk
2 Tb sugar (optional- I skipped this)
Big pinch of ground cardamom
Small pinch of salt
- Combine the ingredients in a food processor or blender (I used an immersion blender) and blend until smooth.
- Pour the blended mango mixture into the popsicle molds and freeze until solid, preferably overnight.
- To unmold, run hot water around the outside of the molds for a brief time until you can easily pull the popsicles out.
Substitute 2 cups of ripe, chopped strawberries for the 2 cups of mango. I used 1 cup fresh and 1 cup frozen because that’s what I had available. Skip the cardamom and salt and add 2 tablespoons of mild-flavored honey instead.
This looks deceptively simple but cutting the fruit does take time. I also ground the cardamom seeds myself which didn’t take long but I hadn’t thought about it when I saw that very short 3-step list. Also, if you do not have popsicle molds (yet), like me, use whatever molds you have on hand. I used small paper cups and lined them up in a cake pan to freeze. I was going to use baby spoons as popsicle sticks but didn’t have a chance to put them in before bedtime. This morning for breakfast I grabbed a napkin and popped a mango one out of its mold and I’m happy to report that sans stick it was still very lick-able and definitely a great way to start the day :).