This recipe made about 6 iced lollies and the mangoes have to be those amazing Pakistani mangoes in season as I haven't tasted anything else that quite measures up. It tastes good without the blueberries but with them, they add a nice contrast to the sweetness. If you don't have stevia, you can use 2 teaspoons of muscavado or icing sugar in this recipe (instead of one teaspoon stated below). Made these for Eid as the weather has been hot recently and it turned out really well. I'm sure it's possible to make these look prettier by layering the white yogurt mixture and the turmeric coloured yellow mixture to give it a marbled effect- but I didn't have the energy to do that. (post edited in 2023 to add improvements to original recipe).
Nut Free
Egg Free
Vegetarian
1 ripe Pakistani mango, peeled and chopped into small pieces
20 blueberries (optional)
6-7 dessert spoons plain greek or natural yogurt (not set)
1 level teaspoon muscavado or icing sugar
100ml double cream
1/4 teaspoon turmeric
A pinch of saffron
4 drops stevia
- Add turmeric and saffron to the cream, then heat in a pan or microwave and then set aside to cool
- In a blender, pour in the saffron cream, add stevia and half of the mango and blend
- Mix the remaining ingredients in a bowl and add the saffron cream mixture
- Pour the mixture into lolly moulds, ensuring that there's enough mango and blueberries in each one and enough yogurt mixture to fill them, then add the tops and place in the freezer for at least 4 hours or overnight
- Once the lollies are frozen and ready to serve, you may have to run the lolly mould under a hot tap so that it's easier to remove the lolly from the mould and then it's ready to serve
