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Overhead view of a group of Mango Lassi Popsicles with Pistachios.

Mango Lassi Popsicles

  • Author: Sabrina Russo
  • Total Time: 20 minutes
  • Yield: 8 popsicles 1x
  • Diet: Gluten Free


Mango Lassi Popsicles are made with fresh mangoes, yogurt and spices you’d typically find in an Indian lassi.



Simple syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 teaspoon ground cardamom
  • 1 pinch saffron

The rest:

  • 3 cups cubed mango (about 2 large)
  • 1 cup full fat, plain yogurt (not Greek)
  • 1 teaspoon lime juice, or to taste
  • 12 pinches salt
  • 1/4 cup pistachios, toasted, roughly chopped


  1. 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.
  2. 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.
  3. 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