← Nouns Cooking · Dessert Parlour

Ingredients

• 480 ml mango pulp (tinned Kesar or Alphonso, or 3 ripe mangoes, blended)
• 350 g Greek yogurt
• 2 tbsp Sugar, or to taste
• ¼ tsp ground cardamom
• 1 pinch Salt
• 1 pinch Saffron (optional)
• 1 tbsp Pistachios, finely chopped (optional)

Method

1. If using saffron, crumble it into 1 tbsp warm water and leave for 10 min.
2. Blend the mango pulp, yogurt, sugar, cardamom, salt and saffron water until smooth. Taste: it should be a little sweeter than you'd drink it, as freezing dulls sweetness.
3. Drop a pinch of chopped pistachios into each mould, then pour in the mango mix, leaving a little room at the top.
4. Freeze for 1 hour, until slushy, then push in the sticks.
5. Freeze for at least 6 hours more, until solid. Dip the moulds briefly in warm water to release the popsicles.

Tips

• Tinned Indian mango pulp gives the best colour and flavour year-round; it is often already sweetened, so taste before adding sugar.
• Contains pistachios if you use the topping.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Just One Cookbook