July 2011

My lovely coworker offered to share her Indian culture with us via our stomachs, so we gathered for a bbq on a pleasant Saturday evening.  Wanting to contribute but not having the full time to really delve into Indian baking, I brought mango lassi in the form of a popsicle.

Mango Lassi Popsicles
makes ~8-12 popsicles, depending on the size of your molds

3 champagne mangos, puréed
1 1/2 cups Greek yogurt (2%)
1/2 cup local milk
2 Tablespoons organic agave syrup
big pinch of salt

Directions

Combine the ingredients in a food processor or blender and blend until smooth.

Pour the blended mango mixture into the popsicle molds and freeze until solid, preferably overnight.

To unmold, run hot water around the outside of the molds for a brief time until you can easily remove the popsicles.

*In the future, I’d probably add a little more agave syrup or use a French Vanilla yogurt to pump up the flavor a bit more.  The diners were satisfied nonetheless.

This one had a little splash of some raspberry juice from a squashed container of berries.

As For the Dinner…

… it was deeeeeeeelicious!