From the kitchen
Camel Milk Mango Lassi Popsicles
A frozen take on the classic mango lassi, using camel milk to keep the popsicles from turning icy and hard.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1.5 cups Camel Milk
- 2 cups Ripe Mango, cubed
- 1/4 cup Honey
- 1/2 tsp Ground Cardamom
- Squeeze of Fresh Lime Juice
Method
- Combine the mango, camel milk, honey, cardamom, and lime juice in a blender.
- Process on high until completely smooth.
- Taste and adjust sweetness with a touch more honey if the mango is less ripe.
- Pour the mixture evenly into popsicle molds, leaving a small gap at the top for expansion.
- Insert popsicle sticks and freeze for a minimum of 6 hours, or until completely solid.
Kitchen note
The natural fat in camel milk helps keep these popsicles from freezing into a solid ice block, giving them a softer, creamier bite straight from the freezer.
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