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1 large ripe mango
175g Greek yogurt
1 tbsp condensed milk, plus extra to taste
1 tbsp milk
1 tbsp pistachio kernels, blended into a powder (optional)
Cooks’ Ingredients Edible Rose Petals, to serve (optional)
Prepare the mango by using a sharp knife
to cut off each ‘cheek’ either side of the large
stone, then cut off the excess flesh from
around the stone. Discard the stone and skin.
You should be left with about 325g flesh.
Put the mango into a food processor with
the yogurt, condensed milk and milk, then blitz
well until completely smooth. Taste and add
more condensed milk if needed.
Divide between 6 x 100ml lolly moulds,
cover and freeze for at least 6 hours.
Serve dusted or dipped into pistachio powder
and/or rose petals, if liked.
All mangoes have a slightly different level of sweetness, so adjust the amount of condensed milk accordingly. I recommend using the Carnation squeezy bottle of condensed milk, as it can be easily stored in the fridge once opened, ready to use in other sweet treats.
Typical values per serving when made using specific products in recipe
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