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.