Mango Lassi Ice Block
A perfect iced lolly any time of the day, but try having this as a dessert after a spicy meal to refresh and cool down your taste buds. To make them look extra special, try doing some quick layers…
The Ice Block Book by Karis and Dominic Gesua Photo: Rita Platts
Have your say
80g mango, peeled and chopped
4 teaspoons natural unrefined cane sugar
140g natural yogurt
You can make this lolly recipe in two ways:
Option 1: If you’re pushed for time…
Whizz all the ingredients together with 60ml of water in a blender, then divide the mixture between the moulds, leaving a 1cm gap at the top. Insert the sticks with the stick-holders and place in the freezer.
Option 2: If you have a little more time…
Whizz the mango, 2 teaspoons of the sugar and 60ml of water in a blender and set aside. Then whizz the yogurt and the remaining sugar in a blender and set aside in a bowl.
Pour the mango mixture into each mould until it is a quarter full. Next, carefully spoon in a layer of the yogurt mixture; you want it to sit on top of the mango layer, so don’t pour it.
Alternate the mango and yogurt mixtures until you have four layers, leaving a 1cm gap at the top. Insert the sticks with the stickholders and place in the freezer.
This is an edited extract from The Ice Block Book by Karis and Dominic Gesua (Kyle Books, $24.99). It is available now.