These mango lassi popsicles are a fusion of your favourite mango, yogurt and cardamom beverage in frozen form.
Although September marks the debut of fall, the past few days in the Netherlands have felt more like summer. Last week, the temperature reached 31 degrees, very unusual for this time of year.
The weather is perfect for today’s recipe, which I’ll admit, is slightly later than intended- have been busy with starting my Master’s and moving houses.
But regardless of the weather, it’s never a bad time to enjoy a popsicle, especially one that has considerably less sugar than the ones you can find at the grocery store. According to my sister, a smoothie popsicle is basically your morning smoothie frozen into popsicle moulds and enjoyed as a healthy snack, so today’s popsicle recipe is somewhat inspired by that.
I decided do to mango lassi popsicles, think mango and yogurt smoothie but frozen. This recipe contains a handful of ingredients, and can be made using fresh or canned mango puree.
The popsicles do have some ice crystals, it’s hard to avoid them if you’re not adding a ton of sugar and cream. But they do the job, and make a perfect healthier popsicle that can even be enjoyed for breakfast. And if you’d rather drink your lassi, so be it- the recipe works as a great lassi too.
A few things to keep in mind:
- Greek yogurt makes these a lot creamier.
- Using granulated sugar reduces ice crystals from forming.
- You’ll need to add sugar to taste! I like it a little less sweet, but feel free to add more if you prefer.
- A silicone mould works like a dream. I used a mould made by Popsicle Lab, once you try this one you’re set for all your popsicle endeavours.
Let me know how you like these!
Mango Lassi Popsicles
- 1 ½ cups (400 g, around 375 mL) mango pulp, fresh or canned
- 2 cups (550 g) greek yogurt (to make them creamier)
- ½ tsp ground cardamom
- Sugar, honey or sweetener to taste*
- Mix together the mango pulp, yogurt and cardamom until smooth.
- Pour the mango pulp to a bowl.
- Taste the mixture, and add in your sweetener of preference, until it's sweetened enough to your liking.
- Now if you want to enjoy
- Evenly divide the mixture between the popsicle moulds, this will make 9-10. I like to use a silicone mould because it's much easier to work with.
- Using a spatula, nudge any excess mixture into the moulds.
- Cover the moulds and add the popsicle sticks.
- Freeze the mixture for several hours (6-8) or overnight, until the popsicles are solid.
- When you're ready, loosen them from the mould. If you're using a silicone mould, do this by gently pushing them out from the bottom. You’ll need to nudge the mould a bit but they should come right out, if you're using a plastic mould you may need to dip it in some boiling water to release.
- Serve immediately after unfolding.
- These last for several weeks if kept properly in the freezer.