Mango kulfi pops
1 - 3
PersonalPoints™ per serving
4 hr 30 min
Fancy an ice cream? These Indian-inspired treats taste indulgent, but won’t send you off track
400 g, chunks, frozen,
100 g, frozen, cut into small chunks
0% fat natural Greek yogurt
1 tablespoons, level
1 teaspoons, ground
Lime Juice, Fresh
25 individual, roughly chopped
- If you are using fresh mango or banana, peel and chop the fruits then put on a lined baking sheet and freeze for at least 4 hours, or until solid.
- Put the frozen fruit, yogurt, honey, cardamom and lime juice in a blender and blitz until thick and smooth. Pour into 8 small dariole moulds, cups, or ice lolly moulds, and smooth the tops.
- Scatter over the pistachio kernels, then insert a wide lolly stick into each. Freeze overnight, or until solid.
If you don't have individual moulds or would like to serve this up as a dessert for the whole family, you can set the kulfi mixture in a 1-litre loaf tin. Line it with clingfilm first, then pour the mixture in, seal with more clingfilm and freeze, reserving the pistachios. When you're ready to serve, turn out on a serving plate and slice into 8 with the pistachios sprinkled over.