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Frozen Mango Lassi Ice Pops (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
If you love mangoes, and with frozen summertime treats, then these frozen mango lassi pops with hit the spot.
- 8-10 fresh yellow Ataulfo mangos, peeled and seeded
- ⅓ cup fresh whole milk yogurt
- ⅓ cup fresh cream
- ¼ cup coconut milk
- ⅓ cup sugar, as desired
- pinch of kosher salt
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
Cook the coconut milk, cream, sugar and a pinch of salt in a small saucepan over low heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.
Let cool completely at room temperature, at least 30 minutes.
Put coconut mixture and mango pieces into a blender and blend well.
Pour the mixture into the molds, leaving space at the top for expansion. Insert the sticks. Freeze until solid, 5 hours to overnight.
Remove from molds, and serve frozen.
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