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.
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
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!