Design Recipes

Orange Blossom, Mango and Pistachio Greek Yogurt Popsicles

July 2, 2016

Summer days are upon us, and while we love to cook, it’s the heat that has been taking us out of the kitchen.  I’ve had a desire to create something new and light to enjoy on these hot days.  These Mediterranean style popsicles were inspired by a milk pudding that we had for desert at a new restaurant, called Tawla, in San Francisco’s, Mission District. It was light, just sweet enough, and exactly what we wanted but didn’t know.

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Ingredients 

 2 cups of 1-2% Greek yogurt

1-2 tbsp of honey or agave

1 tsp. Orange Blossom Water

1/4 tsp. ground cardamom

1/4 teaspoon kosher salt

1 large mango diced (tips on how to select and cut a mango found here)

Pistachios – shelled, chopped and toasted

Directions

Mix the greek yogurt, honey, diced mango, cardamom, and salt together with the orange blossom water in a bowl, and return to fridge to chill. Remove the pistachio nuts from the shells, and toast in a fry pan on low heat.  Once toasted, remove from heat and set aside 1/4 of the toasted pistachios for later. Take the pistachios and mix into the chilled yogurt mixture.  Pour mixture evenly into each popsicle mold (I like this one).  Freeze the popsicles for 1 hour. With the remaining pistachios, sprinkle them into the molds (for visual effect), and return to the freezer to sit for another 4-5 hours.

Want to serve them to adults or at a dinner party for dessert?  Place them inside a glass of chilled prosecco and enjoy!

I hope you enjoy this manicured recipe! 

 

 

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