Mango Lassi Pudding Pops

Ingredients

• 1 cup basmati rice
• 1 cup Greek yogurt
• 1 ripe mango, peeled, pitted, and cubed
• 2 tbsp lime juice
• 2 tbsp sugar
• 4 oz bittersweet chocolate, finely chopped
• 1 tbsp coconut oil
• ¼ cup finely chopped pistachios

Preparation

1. In a large saucepan, combine the rice and 2 cups water.
2. Bring to a boil over high heat, then cover, reduce heat to medium-low, and simmer for about 15 minutes, or until the rice is tender.
3. Remove from heat and let sit, covered, for 10 minutes.
4. Uncover, fluff the rice with a fork, and spread it onto a baking sheet to cool completely.
5. In a blender, combine Greek yogurt, mango, lime juice, and sugar, and blend until smooth.
6. Transfer the cooled rice to a large bowl and gently mix in the mango-yogurt mixture until well combined.
7. Divide the mixture evenly into popsicle molds, cover, insert sticks, and freeze until solid, at least 6 hours.
8. In a small saucepan, melt the chocolate with coconut oil over low heat, stirring until smooth.
9. To unmold, dip the popsicle molds briefly in warm water until the pops release easily.
10. Place the pops on a baking sheet and return to the freezer for 15 minutes.
11. Drizzle melted chocolate over the top third of each popsicle and sprinkle with chopped pistachios.
12. Return to the freezer for about 5 minutes, or until the chocolate is set.

Cool, creamy, and bursting with tropical flavor in every bite.

(Authentic Royal)