Psssssh, did you know, that every year on June 1st, the world celebrates World Milk Day? Between you and me, this is the first I heard of it. Of course, it is never too late to jump on the bandwagon of anything, especially one that involves milk. Everybody’s welcome and what better way to celebrate it than by whipping up recipes right?
Seems the weather is not chill these days, we should extort a different measure to cool ourselves off. So this calls for a refreshing popsicle recipe. Get your blender ready, we are gonna do some blending!
Ingredients:
- 600mL of low fat or full cream milk
- 1 whole medium-sized ripe mango
- 1 tablespoon of honey
- 8 thin slices of lemon (optional)
- 1 teaspoon of honey (optional)
Notes:
- If you’re lactose intolerant, enjoy this recipe with any plant-based milk you desire. 🙂
Steps:
- Wash the lemon thoroughly and pat it dry with a kitchen towel. Cut the lemon into thin, 0.2cm slices.
- In a small bowl, mix 1 teaspoon of honey with warm water. Soak the lemon slices in the honey mixture and refrigerate.
- Wash the mango thoroughly and pat it dry with a kitchen towel. Peel the skin off the mango.
- Cut the mango in half. Dice one-half into 2cm cubes shape and refrigerate.
- Measure 300mL of milk and blend it with the remaining half of the mango until smooth.
- Pour the mango-milk mixture into popsicle moulds, filling them halfway.
- For a more refreshing taste, add 1-2 thin honey lemon slices to each mould. Chill for 15 minutes
- While waiting, mix the diced mango with the remaining milk.
- After 15 minutes, fill the moulds with the mixture, ensuring each popsicle has some diced mango. Add more honey lemon slices if desired.
- Chill for another 30 minutes or until set.
Clara, Dietitian
