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Mango, White Chocolate & Pistachio Popsicles

The easiest, tastiest and mangoest of mango popsicles!

3 Jul 2023




Difficulty:

Easy

Servings:

8 popsicles

Prep time:

30 minutes

Waiting time:

Baking time:

4 hours, 30 minutes

-

Total time:

5 hours

See that picture above? That is what summer should look like! And in case you're wondering what summer tastes like, summer tastes like mango, roses, cardamom, saffron and has a perfectly crunchy coat of white chocolate and pistachio 🤤 Trust me, you're going to like this recipe!


These mango, white chocolate & pistachio popsicles are not only extremely tasty, they are also ridiculously easy to make. Simply make some syrup, blend a few ingredients, pour, freeze, dip and top and you're done! 


The coconut oil in the white chocolate supposedly lowers the temperature at which the chocolate solidifies, making the whole dipping process simple and mostly mess-free. Once it's solidified, it crunches exactly the way it does in any Magnum ad - you know, all "ka-kruack!" - but Magnums don't taste like mango, so I'd say it's not really fair to compare the two. They'll figure out their mistake at some point, I'm sure!


You could even do a double coat of chocolate!


Just please make sure you give these a try, really!

Ingredients

Syrup 

  • 50 g granulated sugar 

  • 50 g water 

  • 1 g ground cardamom 

  • 4 saffron strands (or up to taste/wallet size) 

  • 15 ml rosewater 


Mango mix 

  • 400 g mango flesh, frozen or fresh* 

  • 200 g Greek yoghurt 

  • 50 g coconut milk 

  • 1 teaspoon lime juice 

  • 1 pinch salt 


Topping 

  • 200 g roasted, unshelled pistachios (or 100 g shelled) 

  • 5 dried rose buds/2-3 g dried rose petals 

  • 300 g white chocolate 

  • 15 g coconut oil 


* Keep your syrup slightly warm if you’re using frozen mango - this will help blend the mixture properly.

Instructions

Making the popsicles 

  1. Put sugar, water, saffron and cardamom in a small, shallow pan or pot. Turn heat to medium and stir until the sugar is dissolved fully. Simmer for another 5 minutes. Mix in rosewater and allow the syrup to cool. If using frozen mango, keep slightly warm. 

  2. Add mango, yoghurt, lime juice, salt and syrup to a blender and blend until smooth. Pour mixture into 8 popsicle moulds and freeze for 4 hours or until completely frozen. 


Making the topping and finishing the popsicles 

  1. Shell your pistachios and chop them either by hand or in a food processor, fine yet rough. Transfer pistachio chunks onto a plate/shallow bowl and crumble in the dried rose petals. 

  2. Briefly dip the molds in slightly warm water to make removal easier. Take the popsicles out of the molds and place them on a parchment paper lined baking sheet. Freeze for 15 minutes. 

  3. Prepare a bain-marie and use it to melt the chocolate with the coconut oil, stirring often. Pour mixture in a tall, narrow container large enough to fit the popsicles. Quickly dip the popsicles in the chocolate mixture and coat in the pistachio. Return to parchment paper-lined baking sheet and freeze for another 10 minutes.

Notes

You will have leftover chocolate and pistachio, which you could choose to mix together, pour into a parchment paper-lined mold and place in the fridge to solidify into a very very tasty bar ;)

Ingedients
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