Ingredients
Mango Purée 250 ml
Sugar 75 gm
Greek Yogurt (plain) 125 ml
Unsalted Pistachios (crushed) 20 gm
Preparation
In a bowl, whisk together the purée and sugar until the sugar has dissolved. Stir in the yogurt. Sprinkle half of the pistachios into ice-pop moulds and pour the mango mixture overtop, leaving 1/2 inch (1 cm) of space at the top of each mould. Top with the remaining pistachios and insert the ice-pop sticks.
Freeze for six hours or until firm. For easy unmoulding, place under hot running water.
(Courtesy: Chef Tarun Sibal, One Fine Meal, New Delhi)