Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 1-⅓ cup Thick Greek Yogurt
- 11-⅓ ounces, fluid Canned Mango Nectar Concentrate
- 1 whole Ripe Mango, Peeled And Roughly Chopped
- ½ cups Sugar
- ¼ teaspoons Ground Cardamom
- 1 Tablespoon Chopped Crystallized Ginger
- ½ cups Chopped Pistachios
Preparation Instructions
Pour the all ingredients, minus the pistachios, into a blender. Cover and blend until mostly smooth.
Pour into twelve 3-ounce popsicle molds, or small paper cups.
Freeze for 1 hour. Then push a popsicle stick into the center of each pop, sprinkle with pistachios, and press gently.
Place back in the freezer until solid.
To loosen, place the mold upside-down under warm running tap water.
Preparation time: 5 minutes active time, 2 hours to freeze.
