Refreshing Summer Treats from Around the World

With the heatwave alert in many parts of India and temperatures scorching everyone who has to be out and about, it’s essential to reward oneself with a refreshing summer treat. There are many delightful treats from around the world that are perfect to cool down on hot days. They are icy, fruity, milky and sweet. Some even make the best use of local summer produce. If you’re bored of eating ice packaged ice creams and ice lollies, then these are some international treats that you can make at home.

Mango Kulfi from India

Ingredients:

360 gm chopped mango

120 gm condensed milk

240 gm cold whipping cream

¼ tsp cardamom powder

Pinch of saffron

2-4 tbsp chopped pistachios

Instructions:

• First soak the saffron in two tablespoons of warm milk or water so it can bloom. Set the bowl aside.
• Wash and peel the mango, then chop into chunks and blend it well. If the mangoes are fibrous, strain the pulp through a fine mesh sieve.
• Add chilled whipping cream, condensed milk, cardamom powder, and the soaked saffron in the food processor too along with the mango pulp.
• Stir in the chopped pistachios.
• Pour the kulfi mix into kulfi or popsicle molds, then freeze overnight.
• Before serving, run the molds under water or dip in a bowl of water.
• Loosen the kulfi from the molds and then serve with a garnish of chopped pistachios.

Sinh To Bo from Vietnam

Ingredients:

1 medium, ripe avocado (chopped and frozen)

Ice

80 ml milk

60 ml condensed milk

Instructions:

• Chop the ripe avocado into chunks that are enough to blend easily. Place them on a baking tray lined with parchment paper and freeze them for an hour or longer.
• Once done, add the chunks into a food processor, along with ice, milk, and condensed milk.
• Blend until you get a smooth consistency.
• Taste the smoothie and adjust the sweetness and thickness according to your taste.
• Serve in a tall glass with a straw.

Helado de Potecito from Dominican Republic

Ingredients:

240 gm hulled and chopped strawberries

240 gm chopped mango

1 tsp vanilla extract

Instructions:

• First purée the strawberries in a food processor and set aside.
• Then add the chopped mangoes into the food processor along with vanilla extract and blend into a smooth purée as well.
• To arrange the dessert, first add two spoonfuls of strawberry purée in two small jars.
• Cover this layer with puréed mango. Alternate between the two fruit purées and then freeze the bowls in the refrigerator until the dessert hardens.

Frozen Chocolate Banana from the US

Ingredients:

2 ripe bananas

120 gm chocolate chips or chopped chocolate

1 tbsp coconut oil

6 popsicle sticks

Topping options: crushed peanuts, crushed Cadbury Gems, sprinkles, flaky sea salt

Instructions:

• Peel and cut the bananas into three pieces each.
• Line them on a parchment paper and insert popsicle sticks into every piece.
• Pop the bananas in the freezer overnight.
• The next day, melt the chocolate in the microwave with some coconut oil in the microwave. Else, you can melt the chocolate by placing it in a bowl over a pan of simmering water.
• Once the chocolate has evenly melted, dip the frozen bananas into it and place them back on the parchment paper.
• Garnish them with any of the topping options mentioned above.