It’s mango season! The first mangoes have started making their way down from the Northern Territory and are surprisingly cheap, so early in the season. Mangoes from the NT are smaller than the bigger Kensington Pride (Bowen) mangoes that are just on the horizon. They are the perfect size for a snack for one.
Upon returning from a short overseas holiday, I filled the fridge with fresh fruit and veg including six of these tropical treats. Other than ‘as is’, one of the ways I probably enjoy mangoes is with a dollop of yoghurt and a handful of muesli for morning tea. I usually make natural yoghurt using an EasiYo yoghurt maker but I switched it up with a passionfruit flavoured Greek yoghurt mix. Oh My! It was fabulous. Tangy and sweet, it made my mouth water just opening the powdered mix to add to water. I’ve been using an EasiYo maker for around 15 years and like the brand as it doesn’t contain any stabilisers or gelatine. It is a pot set yoghurt. If you don’t have the time or inclination to make yoghurt, you can buy pot set yoghurts. They do cost a little more but are certainly worth the extra cost when it comes to quality.
Whilst I was enjoying my morning tea, I had an idea to try making Mango Lassi Ice Blocks. And, what do you know? They turned out wonderfully well. No pfaffing about with syrups or a machine. Just mix, pour and freeze. I didn’t add any extra sugar as the mix was sweet enough for me but have included a suggested sweetener for those who may not like their ice blocks quite as tart. We’ve been enjoying these Mango Lassi Ice Blocks as a mid afternoon treat whilst we get our yard in order for the storm season. I hope you can get your hands on some mangoes soon and give this a go.
Mango & Passionfruit Lassi Ice Blocks
- 1 x small mango, peeled and chopped (approx 250ml pureed)
- 250ml good quality passionfruit yoghurt (seeds removed if possible)
- ½ tspn cardamom powder
- 2 tbsp honey (optional – for extra sweetness)
- Place mango in a jug and puree with a stick blender.
- Add yoghurt, cardamom (and honey if using) and blend to a smooth puree. Push the puree through a sieve before you pour it into the moulds if you’re worried about the mango being stringy or the puree is not being smooth enough.
- Pour into ice block moulds (or water glasses with suspended paddle pop sticks) and freeze for at least 4 hours.
Mango Lassi Ice Blocks are a great idea for kids, with a serve of fruit and dairy combined into one!
*Interested in making your own yoghurt? You can buy the EasiYo maker & mixes via this affiliate link to Aussie Health Products. I will receive a small commission (at no extra cost to you) from any purchases made via the link.