Mango Lassi Popsicles are made with fresh mangoes, yogurt and spices you’d typically find in an Indian lassi. These are a great, quick and easy summer treat.
About the recipe
A traditional Mango Lassi often times includes Alphonso mango, yogurt, sugar and possibly milk, cardamom and/or saffron. I’ve never got my hands on an alphonso mango, but the pulp is sold online and looks very deeply orange and sweet.
For my version, I used your standard grocery store mango and the result was fantastic. I’m sure champagne mangoes would be great too.
Mango- Use whatever mangoes you can easily find that you prefer. The most important thing is that they’re ripe. Make sure they have some give and aren’t too firm. Ripen on the counter as needed before making the recipe.
Yogurt- This recipe contains whole fat, yogurt. Greek yogurt would be a bit too thick, but if you only can find Greek yogurt, thin it out with a little milk until it appears the consistency of regular yogurt.
Spices- Feel free to use either cardamom or saffron, or leave them both out. It’s up to you!
Pistachios- I like the flavor and crunch, but the nuts are totally optional here.
These popsicles come together rather quickly. First, dissolve the sugar and spices into some water over the stove. Place in a blender with the mango, yogurt and lime and process until smooth. Strain and stir into simple syrup.
Pour mixture into popsicle molds and freeze for one hour. Top with nuts and add popsicle sticks, and freeze until sold. Dip the mango lassi popsicles into warm water to unmold and enjoy!
Recipe Tips and FAQs
- Make sure your mangoes are ripe for the best flavor.
- If you’re using Greek yogurt, whisk in a little milk or water until it’s the consistency of regular yogurt. Then use in the recipe per instructions.
- In order to easily remove the popsicles from the molds, dip into hot water for a few seconds first.
Some popsicle recipes contain milk, while others don’t contain any dairy. Recipes such as this mango popsicle recipe, uses yogurt to create a creamy consistency.
A mango lassi generally contains mango pulp (either canned, fresh or frozen), yogurt, whole milk and sometimes cardamom or saffron.
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Mango Lassi Popsicles are made with fresh mangoes, yogurt and spices you’d typically find in an Indian lassi.
- ¼ cup granulated sugar
- ¼ cup water
- ¼ teaspoon ground cardamom
- 1 pinch saffron
- 3 cups cubed mango (about 2 large)
- 1 cup full fat, plain yogurt (not Greek)
- 1 teaspoon lime juice, or to taste
- 1–2 pinches salt
- ¼ cup pistachios, toasted, roughly chopped
- Make simple syrup: Combine sugar, water and spices in a small pot. Turn heat to medium and cook, stirring occasionally until sugar melts. Transfer to a bowl to cool.
- Blend mango mixture: Add mango, yogurt, lime juice and salt to a blender. Process until smooth. Strain through a fine sieve. Stir in simple syrup.
- Freeze and serve: Pour into 8 standard popsicle molds and freeze for 1 hour. Top with pistachios, gently pushing into pops. Add sticks to molds and freeze another 4 hours or until completely frozen. Dip molds into warm water to remove pops. Enjoy.
- To toast the pistachios, preheat oven to 350F. Place on a baking sheet and roast for about 8 minutes, stirring half way through, or until golden brown and fragrant.
- Make sure your mangoes are ripe for the best flavor. They should have some give to them.
- If you’re using Greek yogurt, whisk in a little milk or water until it’s the consistency of regular yogurt.
- Total time does not include time for freezing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blend
- Cuisine: Indian
- Serving Size: 1 popsicle
- Calories: 101
- Sugar: 16g
- Sodium: 33mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 4mg
Keywords: mango lassi popsicles, mango popsicles, yogurt popsicles