Mango and Kiwi Popsicle

INGREDIENTS:

• 2 ripe Mangoes peeled and diced
• 1/2 cup Greek Yogurt
• 1 1/2 tablespoon Honey
• 1 teaspoon Lime Juice
• 2 Kiwis peeled and sliced

DIRECTIONS:

1. Blend together mangoes, green yogurt, honey and lime juice till smooth.
2. Press 2-3 kiwi slices on the inside of each popsicle mould so that they line the sides.
3. Pour in the mango mixture and freeze for 4-6 hours or overnight.

INGREDIENTS:

Strawberry- 1cup

Greek yogurt- 1 cup

DIRECTIONS:

1.In a blender, mix well 1 cup Greek yogurt and strawberry puree.

2.Add this blended puree in molds.

3.Deep freeze it for 6-8 hours.

4.You can add wooden sticks while un-molding to give an ice-cream effect.

INGREDIENTS:

Soft kokum peels: 3-4

Jeera Powder  1/2  tsp

Raw organic honey: 1/2 tsp

Salt to taste

Chopped coriander :-1/2 tbs

For The Garnish

Salt rim

4 sprigs coriander

DIRECTIONS:

1.Wash the kokum peels, add the raw organic honey and 1/2 cup of water and mash lightly using a spoon.

2.Add 3 1/2 cups of water and salt and refrigerate for 2 to 3 hours.

3.Mix well and strain the drink using a sieve.

4.In each salt- rimmed shot glass, pour equal quantity of the drink and serve immediately garnished with a sprigs of coriander.

INGREDIENTS:

To make the aam panna concentrate

• 3 raw mangoes
• 4 tsp sugar/ grated jaggery/cane sugar
• 1 tsp black salt adjust to taste
• 1 tsp roasted cumin powder
• ¼ tsp red chilli powder
• 1 tbsp dry mint powder

For serving aam panna juice

• 2 cups water
• 6-8 ice cubes

DIRECTIONS:

1. Boil the raw mangoes in a pot full of water till it turns yellow.
2. Remove from heat, drain and carefully peel the mangoes. Separate the pulp. Mash it in the bowl with a spoon or purée with a hand blender.
3. Add sugar, salt and all the dry spices to the pulp. Return to heat and cook till there is one boil.
4. The aam panna concentrate is ready.*
5. To serve, add water to the concentrate and mix well. Pour over ice cubes in tall glasses and serve cold.