Every nation has created their very own, lovely refreshments and India invented one of my favourites, Lassi. While the traditional lassi is a savoury drink, there are sweet varieties. My personal favourite is the mango lassi, and it has become very popular in Singapore, Malaysia, the United States and the United Kingdom. It could be described as mango smoothie which is just asking to be turned into a frozen dessert. For the sake of snacking on the go, I turned the drink into Coconut and Mango Ice Pops which are lovely refreshments for hot summer days.
Mango is a wonderful fruit that freezes easily into a deliciously smooth, melt in the mouth texture without having to do much to it at all. All you need are some very ripe mangoes because the riper they are, the sweeter they will be, and you can avoid unnecessary sweeteners.
In fact, mangoes can be so sweet that you might even want to balance them out with a little bit of lemon juice when you puree them. However, it’s worth knowing that the lemon will not only cut through the sweetness but also preserve the lovely, vibrant mango colour if you have the self-control to store these for a long time.
There are many ways to make this ice pop. You could, of course, mix the coconut completely into the mango puree but I prefer to layer it and create a line in the centre of the ice pop. But whatever you do, make sure to keep them out of sight in your freezer because the temptation to eat them all at once is real. Especially since the mango remains wonderfully creamy which makes it so easy to just bite into the ice pops. Here you see exhibit A… one of the three ice pops that got eaten while taking pictures.
Even if you lack self-control and eat a few at once as I do, then you can at least find comfort in the fact that mangoes are incredibly healthy. There is a reason why they call it the “king fruit” in India. It has a lot of probiotic dietary fiber, vitamin A, potassium and is known to boost the immune system.
- 2 large mangoes
- 2 tsp lemon juice (optional)
- 250 ml (1 cup) full fat coconut milk
- ½ tsp of vanilla essence
- Peel and cut the mango into chunks. Add them with the lemon juice to a food processor or high-speed blender and process until very smooth. Set aside.
- Mix the coconut milk with the vanilla.
- Layer the mango pure and the coconut vanilla mixture into the ice pop moulds and freeze until solid for at least 5 hours.
If You want very clear lines you will have to start by roughly filling the ice pop mould with half the mango puree. Add the ice pop sticks and freeze them. Add the coconut cream in a thin layer and freeze again. Repeat the same with the other half of the mango puree and freeze until solid.