Everyone seems to be making Mango Lassi popsicles. And why not? Mango Lassi are sweet, creamy and incredibly delicious! I know, because I had one of the very best when in Darwin on our ‘babymoon’ eighteen months ago. As tourists, we of course had to visit the Mindil Beach markets on a Thursday evening, and sample the local fare. My only disappointment was that I couldn’t have more than one!


But more recently, we had been given a half bucket of home grown apricots from my parent’s tree, and as they were almost too ripe to eat, I stewed them up to freeze. Originally intended to accompany our cereal at breakfast time, I remembered that this fruit, blended with full-fat Greek yoghurt, honey, cardamom and ice makes a very refreshing drink. Perfect for enjoying on these crazy hot summer days.


Apricot Lassi, less well-known than her more exotic cousin Mango Lassi, but just as refreshing, can be consumed right away (best slurped through a thick straw) or frozen into icy poles, to be enjoyed at your leisure. Dessert for breakfast, anyone?!


Apricot Lassi Icy poles
To make stewed apricots, simply cook up 500g of pitted fruit with ¼ cup water and 1 tablespoon sugar.

1 cup stewed apricots
½ cup plain, full-fat Greek yoghurt
1 tsp runny honey
Pinch ground cardamom (optional)
3 ice cubes

Blend all ingredients together with a stick blender until smooth, and pour into moulds. Freeze for at least four hours before consuming. To loosen icy poles from moulds, run under hot water briefly.

Makes 4-5 depending on the size of your moulds.

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