Mango Lassi Popsicle

Ingredients

Mango Purée 250 ml

Sugar 75 gm

Greek Yogurt (plain) 125 ml

Unsalted Pistachios (crushed) 20 gm

Preparation

In a bowl, whisk together the purée and sugar until the sugar has dissolved. Stir in the yogurt. Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop, leaving 1/2 inch (1 cm) of space at the top of each mould. Top with the remaining pistachios and insert the ice-pop sticks.

Freeze for six hours or until firm. For easy unmoulding, place under hot running water.

(Courtesy: Chef Tarun Sibal, One Fine Meal, New Delhi)