Yoghurt coolers

There’s hardly anything more cooling than a cup full of yoghurt or a yoghurt popsicle on a hot summer day. This week we bring you yoghurt based coolers to beat the heat

Minty melon, yoghurt and candied lime ice

Chef Mandaar Sukhtankar, The Park, Hyderabad

Ingredients 430 gm peeled and cubed melon 140 gm thick yoghurt (hung curd) 50 gm granulated sugar 1 tsp candied lime peel chopped 1 tbsp lime juice Lollipop sticks as required

Method In a blender, blend the melon first and then add the yoghurt, sugar, candied lime peel and lemon juice. Strain. If there’s any melon left in the strainer, put it back in the blender and blend till smooth and strain back into the main mixture. Pour into kulfi moulds, ice trays or moulds of your choice and insert the lollipop sticks. Freeze until firm for about four hours or overnight.

Strawberry fro-yo popsicle

Ingredients 250 ml cream 250 ml strained yoghurt 1 tin or 200 gm condensed milk 100 gm strawberry puree Lollipop sticks as required

Method Whisk the cream and yoghurt together and add the condensed milk. Add the strawberry puree and blend well. Pour into moulds and freeze.

Mango vanilla

Chef Prasenjit Jana, Park Hyatt Hyderabad

Ingredients 4 ripe mangoes 250 ml yoghurt 1 vanilla beans pod 40 gm powdered sugar 2 mint leaves Little caramel popcorn for topping

Method Peel the mangoes and chop two of them into cubes. Puree the other two and spoon some of the cubed mangoes in serving glasses to form the first layer. Hang the yoghurt in a muslin cloth for a while to drain excess water. In a bowl, add the yoghurt and vanilla beans. Add powdered sugar and beat well to make a smooth paste. Spoon this into the glasses to make the second layer. Add a layer of pureed mangoes, finally add a spoon of vanilla yoghurt and top with more mango cubes, caramel popcorn and a fresh mint leaf.