Mango And Ginger Creamsicle With Pistachios
Mango! One can never have enough of this glorious, golden fruit. Yes! This is the theme for our next BLOG HOP.
Turn it into ice cream/kulfi/sorbet or halwa/burfi or milkshake/lassi, turn it into whatever you may wish to or just consume as is. It never ceases to refresh you, delight you.
What would you do with mangoes as a child? – eat them of course! Simply peel the skin, dig into the fruit, sucking in the delightfulness. Faces messed up? juice running down your forearm? – who cares?! Ah! Make sure to not leave a wee bit of the pulpy, syrupy, creamy fruit covering the stone at the center! and oh! you can savor the peel too (if it has been washed well!) However make sure you are in the shaded backyard! No, no messy floors please!!
Those were the days..Come summer, come school holidays, come mangoes!! ..childhood memories come afloat with the mere mention of this juicy, awesomeness of a fruit.
A multitude of options opened up to me, with the mango as the theme making it harder for me to decide on the dish. Mango halwa was already on the menu (a healthier version of course). You can find the recipe here. Well, again with every single option, there are multiple variations possible. The halwa/burfi, for example, can be prepared in many different ways, using more indulgent ingredients as also for kulfis and ice creams and the lot. There will come a day for those too!
After many such considerations, I settled on Mango And Ginger Creamsicle. The ginger adds a refreshingly sharp grown-up touch to this easy, low-fat dessert/snack. Served as a creamsicle it sure satisfies the kid in us 🙂
For kids, you can leave out the ginger or add slightly less.
To check out more delicious recipes from my fellow bloggers using mango, please read until the end of the post.
fresh mango pulp – 1 cup ( I prefer using pulp from fresh mangoes to avoid preservatives/additives to canned pulp. it tends to also have an additional slight sour taste which is a put-off)
0% fat cream cheese – 1/2 cup (for vegan version, use dairy-free cream cheese) The intent here is to provide as guilt-free an experience as is possible. Of course you can used full fat cream cheese if you so wish.The result will be more creamier.
fresh ginger juice – 1/2 tsp
maple syrup – 1 & 1/2 tbsp (adjust to taste)
lemon juice – 1-2 tbsp (adjust to taste)
pistachios, sliced/roughly chopped – 2 tbsp
- fresh mango pulp - 1 cup ( I prefer using pulp from fresh mangoes to avoid preservatives/additives to canned pulp. it tends to also have an additional slight sour taste which is a put-off)
- 0% fat cream cheese - ½ cup (for vegan version, use dairy-free cream cheese)The intent here is to provide as guilt-free an experience as is possible. Of course you can used full fat cream cheese if you so wish.The result will be more creamier.
- fresh ginger juice - ½ tsp
- maple syrup - 1 & ½ tbsp (adjust to taste)
- lemon juice - 1-2 tbsp (adjust to taste)
- pistachios, sliced/roughly chopped - 2 tbsp
- peel the mango, cube the pulp, slice them off the stone.
- using a blender, blend to a smooth puree.
- now if the mango happens to be a fibrous one, pass the puree through a sieve. use the smooth puree.
- for the ginger juice, finely grate some fresh ginger, squeeze out the juice and use.
- to this, add cream cheese, ginger juice, lemon juice, maple syrup, mix well using a whisk or blend in a blender. taste the mixture for sweetness and sharpness as you add and according to your taste.
- then add sliced pistachios, mix.
- carefully pour the mixture into a popsicle cases.
- cover with the lids.
- transfer this mixture into popsicle cases leaving ¼ of an inch from the top.
- cover with the lids and freezer for 6-8 hrs or overnight.
- just before serving hold the closed popsicle cases under running tap water for 30 seconds.
- carefully dislodge the popsicles and serve.
taste the mixture once prepared to check sweetness. add more if needed. do note that it tends to taste less sweet once chilled.
leave a ¼ of an inch space from the top unfilled to allow the mixture to expand while freezing (which it does)
clean the tops to avoid the lid becoming stuck at the sides making it difficult to dislodge.
you can use full fat cream cheese too.
Recipe inspired by My California Roots.