All summer, we've been kicking back here on the West Coast in our mild 70-degree weather, watching blithely as the rest of the country roasts in some of the hottest heat waves ever to hit the States. Until now, of course--right after school starts! (Thanks, Mother Nature.) Suddenly, we've had soaring temperatures for days on end, where by 11pm at night, it's still 90 degrees Fahrenheit out. Can you say "ice me, please"???
Thankfully, I went on that popsicle-making craze a while ago, and our freezer has been stocked full of all assortment of flavors of popsicles, including these mango-lassi ice pops. I mean, do I really need to convince you of the wonderfulness that is blended, super-sweet fresh mango, thick, creamy yogurt, and a dash of spicy ground cardamom? In icicle form? I thought not. Then, there's the lovely variation on the mango lassi popsicles: strawberry-honey yogurt ice pops, which swaps out the mango and cardamom for sweet, end-of-season strawberries from your favorite grower and a mild flower honey. *Lick.* I also highly recommend layering the flavors--they go excellently together, especially for those indecisive people like me! (Or, like my friend-- when we had her over for an Indian dinner night, she alternated between a mango lassi popsicle in one hand and my roommate's yummy homemade naan in the other! hey, girl knows the definition of a balanced diet, apparently. :-))
Anyways, as long as I have these popsicles in my freezer, I say, bring it on! to the heat. (Okay, not really--I do like the mild cold better. I *am* a Bay Area native, after all.) Plus, it allows us to have lovely nighttime, roof-top, Christmas lights-and-candle-lit picnic parties at my house whilst blasting bad "nostalgic" nineties pop tunes and Joni Mitchell, so we're hoping for at least a few more Indian summer nights in the coming months for more midnight jollity--and popsicles!
Brace yourselves--more popsicles coming later this week!
Read on for recipe...
Mango Lassi Popsicles
makes ~8-12 popsicles, depending on the size of your molds
2 cups ripe mango, chopped
1 1/2 cups Greek yogurt
1/2 cup milk
2 Tbspn sugar
BIG! pinch of ground cardamom
big pinch of salt
1. Combine the ingredients in a food processor or blender and blend until smooth.
2. Pour the blended mango mixture into the popsicle molds and freeze until solid, preferably overnight.
3. To unmold, run hot water around the outside of the molds for a brief time until you can easily pull the popsicles out.
for a Strawberry-Honey variation...
Substitute 2 cups of ripe strawberries, chopped for the 2 cups of mango. Skip the cardamom and the salt and instead add 2 Tbspn mild-flavored honey.