These refined Sugar-free Mango, Basil and Cashew Yogurt Popsicles are a great summertime treat, naturally sweetened with Medjool dates, which are homemade and so easy to prepare.

It is a light and delightful treat for anyone. You’ll only need 5 ingredients and 5 minutes of your time. The basil brings out the freshness of the mangoes, and cashew yogurt provides creaminess. Prepare these and impress your friends and family even if you’re not an expert in the kitchen. Great for a kids party or BBQ party.

Sugar-Free-Mango-Basil-and-Cashew-Yogurt-Popsicle-Jagruti's-Cooking-Odyssey - 1

More Eggless Ice Cream Recipes-> Kesar Pista (Saffron and Pistachio) Ice Cream | Eggless Vanilla Ice Cream | Dulce de Leche Ice Cream | Cookie ‘N’ Cream Ice Cream

Sugar Free Mango, Basil and Cashew Yogurt Popsicle - 2

Sugar Free Mango, Basil and Cashew Yogurt Popsicle

ingredients:

  • 2 cup ripe sweet Mango cubes
  • 1/2 cup Plain Full-fat Greek Yogurt
  • 1/4 cup Fresh Basil Leaves
  • 3-4 Medjool Dates Pitted
  • 2 tsp. soaked cashew nuts

instructions:

How to cook Sugar Free Mango, Basil and Cashew Yogurt Popsicle

  1. Combine mango cubes and basil leaves in a blender and mix until you have a smoothie-like a mix.
  2. Pour the mango and basil mix in popsicle moulds (I used kulfi moulds) filling it 2/3 of the way, then leave in the freezer for 10-15 minutes. ( Leave few spoons of this mix to top it up later)
  3. Meanwhile, add yogurt, cashews and dates in a blender and blend till you have a smoothie-like a mix.
  4. Spoon the yogurt mixture and once again leave it in the freezer for 10 minutes. Now finish it off with the second layer of fruit.
  5. Pop in the wooden stick and freeze for at least four hours, or overnight.
  6. To remove the popsicles from the mould, run lukewarm water on the outside of them and remove it easily.
  7. Enjoy!

NOTES:

Again if you don’t want to use dates use any of these above.

Cashew adds good fat and bulks up a bit of protein in these popsicles, but again if you are not happy you can omit the cashews.

Did you make this recipe?

This delicious grilled nectarine salad with sweetcorn and mixed beans is perfect for warm summer BBQs.

It’s vegan, gluten-free and makes a great main or side salad.

Grilled Nectarine, Corn and Bean Salad on a white serving plate next to two salad serving spoons - 3

Grilled nectarine, charred sweetcorn, creamy avocado and tender mixed beans are tossed in a lemon salad dressing.

There is something about the sweetness from the nectarines that works so well with the creamy avocado and beans.

Salads are my go-to during the summer months when it becomes too hot to cook.

My Green Lentil Salad and Black Bean, Mango, Avocado and Corn Salad are some of my favourites.

grilled nectarine salad served in a white serving platter on blue backboard - 4

The salad ingredients:

Grilled Nectarine, Corn and Bean Salad ingredients - 5

Method

Roast the sweetcorn on a BBQ or stove until the kernels are lightly charred. You can also try my corn on the cob air fryer method . Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.

Sometimes I use frozen sweetcorn which is simple to defrost in the microwave.

corn being roasted on the stove - 6 corn kernals removed from the corn on the cob - 7

Now half the nectarines, scoop out the seed and cut into quarters.

Place it on a heated grill or on the grill pan on the stove.

Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks. This will allow the nectarines to become caramelised and extra sweet.

nectarine slices on the griddle - 8 salad in a bowl - 9

Now, place all salad ingredients in a big salad bowl and gently toss together.

Serve immediately. If you aren’t serving straight away then toss just before serving.

a female hand is drizzling dressing on the salad - 10 Grilled Nectarine, Corn and Bean Salad in a round bowl - 11 Grilled Nectarine, Corn and Bean Salad garnished with freshly chopped coriander - 12

How to cook Mixed Beans in the Instant Pot

Cook the beans separately to make sure they cooked until tender.

Take a look at the ultimate guide to Instant Pot chickpeas for soaked and unsoaked timings.

For red kidney beans:

Place washed red kidney beans in the inner pot of the instant pot

Add water to cover the beans an extra 2 inches.

Close the lid and place valve on the sealing position

Select High Pressure

For unsoaked beans 45 minutes

For soaked beans 20 minutes

Allow for Natural Pressure Release

Drain and use in recipes.

Serving Suggestions

This salad is great as a main or as a side.

I love it alongside Air Fryer French Bread Pizza or Sweet Potato and Black Beans Quesadilla

Storage

You can store leftover salad in the fridge in an airtight container.

You can freeze leftover beans to use in red kidney bean and coconut curry or Indian chickpea rice

Nectarine salad in a bowl - 13

Other Vegetarian Salad Recipes

Indian Chickpea Salad

Tuscan Tomato and Bread Salad

Pesto Potato Salad

Indian Onion Salad

Greek style Vegan Potato Salad

Mediterranean Orzo Pasta Salad

Watermelon Carpaccio Salad with tahini

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Grilled Nectarine, Corn and Bean Salad served in an oblong white salad serving plate with spoons - 14

Grilled Nectarine, Corn and Mixed Bean Salad

Ingredients

  • 1 Corn on the cob husks and tassels removed
  • 4 Nectarine ripe but firm
  • 1 cup Red Kidney Beans cooked
  • 1 cup Chickpeas cooked
  • 1 Avocado peeled and cut into cubes
  • ½ cup Cucumber cut
  • ¼ cup Red Onion cut lengthwise
  • 3 tablespoon Jalapeno

Dressing

  • 3 tablespoon Lemon juice
  • ½ teaspoon Salt
  • 4 tablespoon Extra virgin olive oil
  • ½ teaspoon Black pepper freshly ground
  • 2 tablespoon Coriander

Instructions

  • In a small bowl or jar mix 3 tablespoon Lemon juice , 1/2 teaspoon Salt , 4 tablespoon Extra virgin olive oil , 1/2 teaspoon Black pepper and 2 tablespoon Coriander . Leave it aside.
  • Roast the 1 Corn on the cob on a bbq or stove.
  • Set aside until cool enough to handle, and slice the kernels off the cob and place into a bowl.
  • Now half the 4 Nectarine , scoop out the seed and cut into quarters.
  • Place it on a heated grill or on the grill pan on the stove.
  • Let it grill for a couple of minutes, but keep it intact until you see light brown grilled marks.
  • Now, add 1 cup Red Kidney Beans , 1 cup Chickpeas , 1/2 cup Cucumber , 1/4 cup Red Onion , 1 Avocado , 3 tablespoon Jalapeno , grilled corn and nectarine in big salad bowl.
  • Pour dressing and and gently toss together.
  • Garnish it with chopped coriander and serve.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in June 23rd, 2017.