TENDING the TABLE

Mango Lassi Pops

Popsicle Week is here and I’ve got a special Mango Lassi Pop recipe for you! These frozen treats are made with luscious coconut milk yogurt, fresh, ripe mango, a bit of lime, vanilla, a pinch of cardamom and some mint and turmeric for good measure. Continue reading for the recipe…

Yesterday, Anders and I visited and toured a beautiful piece of land near Bainbridge Island. The entire thirty-acre property is stunning, with wooded trails, meandering streams, native plants and trees, immaculate landscaping, and the most extensive gardens I’ve ever seen. The myriad gardens and greenhouses contain every variety of fruit and vegetable imaginable from beets and peas to more exotic plants like mulberries, bananas, dragon fruit and citrus. The variety and bounty made me more excited than ever to grow more of my own food. Right now, we have three small raised beds and only have room for kale and lettuce, but someday I’d love to be able to grow berries, apples, sweet potatoes, tomatoes, green beans, asparagus, broccoli and so much more. I’ll admit that I’m not much of a gardener. I don’t have the patience to follow things through from seed to harvest. Luckily, Anders is quickly becoming an avid gardener and cares for his plants (and his worms) as if they were his own children. I hope that over time I will learn to love gardening as much as he does. I have no doubt that I would benefit from getting my hands in the dirt.

In the meantime, I’m trying to buy the majority of our produce at the farmer’s market and am rethinking the kinds of fruits and veggies that I buy. I’m reading this book, which describes the evolution of fruits and vegetables from wild, nutrient dense foods to the modern varieties bred for size, sugar content and shelf life. The book offers suggestions on how to select, store and prepare your produce to get the most nutritional bang for your buck. If you’re interested in eating clean, promoting health and longevity and the history of food I highly recommend it. If you need me I’ll be hanging in the hammock with my book and some Mango Lassi Pops!

Stay cool….XO

P.S. The nomination period for the 2017 Saveur Blog Awards begins today. If you value the recipes, photos and content here on the blog please take a moment to nominate me for best special interest food blog or for any other category you think is a good fit. The more nominations the better. These awards are a great opportunity for me to expand my audience which will allow me to continue to make a living bringing you the content you enjoy. Thank you from the bottom of my heart.

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This post was created as part of popsicle week. Be sure to check out all the other amazing popsicle recipes here.

Mango Lassi Pops

Makes 6-8 pops

INGREDIENTS

2 ripe mangoes

1/2 cup coconut milk yogurt

1 tablespoon coconut sugar

1 teaspoon lime juice

leaves from 1 sprig mint

seeds from 1 vanilla bean

1/2 teaspoon ground turmeric

pinch of salt

pinch of ground cardamom

1/4 cup plus 2 tablespoons water

PROCEDURE

Peel and cube the mangoes and add to a high speed blender with the yogurt, coconut sugar, lime juice, mint leaves, vanilla, turmeric, salt, cardamom and water. Blend on medium high until completely smooth. Divide the mixture evenly between your popsicle molds ( I like this one) and freeze.