Homemade creamy-tangy mango popsicles made with fresh mangoes, yogurt, floral saffron & a hint of salt perfectly balancing the sweetness. This is an easy-to-make, hard-to-resist fun summer treat that kids and adults are sure to devour!
Do you love the classic Indian mango lassi drink? From a quick afternoon snack to a yummy pairing with spicy Indian meal, mango lassi on repeat year around in our home. Except for this summer, we decided to elevate the simple lassi into something more fun, yes you guessed it right - refreshing Mango Lassi Popsicles.
These fruity popsicles can be made using either sweet ripe mangoes or using store-bought mango pulp. I love to stock up on canned Alphonso mango pulp so I can enjoy my favorite mango recipes throughout the year especially when the mangoes are not in season!
I love the greek yogurt sold in US supermarkets. The thick creamy yogurt reminds me of the hung curd used to make Shrikhand, a yummy Indian dessert. It has minimal water contents and makes a perfect base for this ice cream. Blend it with mango pulp, a hint of salt, and your favorite sweetener for a quick & easy homemade frozen yogurt treat.
The summer this year seems hotter than usual and everyone at home is reaching out to the freezer for treats. So this is my attempt to make a healthier snack/treat for the boys, by freezing the mango lassi for a yummy tropical delight.
How to make homemade mango pulp
I would highly recommend buying Kent or Atulfo mangoes since they are not only sweet but also less fibrous. Peel, cut and throw them in a blender for a perfect homemade mango puree that works as a great base for mango lassi and these ice pops.
If you have an Indian grocery store nearby, pick up a can of Alphonso Mango pulp for its royal aroma and taste. The unopened containers can last in your pantry for a few months and come in handy when mangoes are not in season.
Ingredients
- Sweet ripe mangoes (Kent, Atulfo) or canned mango pulp, preferably alphonso
- Greek Yogurt, see notes below if using plain
- Saffron, optional but nice to have
Steps
1: Make the popsicle mix
2: Pour in the mold & Freeze
3: Un mold and enjoy
Variations
- If you have plain full-fat yogurt, substitute half of it with full cream for a creamy texture
- I also love this recipe with fresh strawberries. You can leave the puree a bit chunkier
- Add a pinch of ground up cardamom for citrusy flavors
- Dairy-free greek yogurt can be used
Tips
How do you get ice pops out of molds?
I love the reusable Norpro Frozen Ice Pop Maker sold on amazon that comes with the wooden sticks. If you are new to ice pop molds, here is a technique that's super useful when taking out the frozen ice pops:
Fill a tall pot or mixing bowl with warm water, and briefly dip the mold in for 30 seconds. This allows the frozen ice pops to loosen. Remove the mold from the water and place it on the countertop. Gently pull the ice pops upwards, gripping the sticks at the bottom end that touches the popsicles. If it seems hard to pull them out, leave them in the warm water for additional 15 seconds. You will have clean ice pops coming out.
If you are serving ice pops for a large group, you can remove them beforehand from the mold. Then line them up on a parchment paper-lined tray and store the tray back in the freezer until you are ready to serve.
Did you enjoy this tropical-flavored mango treat? Here are some of my favorite mango recipes you will enjoy:
- Mango Cheesecake - The best cheesecake that made it to people magazine
- Coconut & Mango Burfi - Delicious fudge made with mango & coconut
- Mango Lassi - Cooling drink perfect to pair with spicy foods
- Aam Panna - Refreshing raw mango drink
- Amrakhand - Creamy mango and yogurt dessert
- Mango Jam - Homemade jam with a handful of ingredients
Mango lassi popsicles
Equipment
Ingredients
- 1½ cups Greek yogurt
- 2 cups mango pulp or 3 ripe mangoes
- 1 tablespoon sugar or honey, optional
- ½ teaspoon saffron optional
- ¼ teaspoon kosher salt
Instructions
- If using ripe mango, peel and cut the mango. Add mango pieces to a blender and blend until smooth. Skip this step if using canned mango puree
- To the blender with mango puree add yogurt, salt, and saffron and blend until smooth.
- Pour the mix into the popsicle mold. Do not overfill molds, allow for expansion by leaving about ¼ inch of space at the top of each mold. Place the lid on and then insert the wooden sticks, leaving about 1.5 inches out so they are easier to remove. Freeze for 8 hours or overnight.
- To remove the popsicles, run the mold under warm water which will loosen the ice pops or keep the mold in a large pot with warm water for a minute. Make sure that lid is not submerging in water.
- Then gently pull the mango lassi popsicles. Enjoy immediately or if serving later place them in a parchment paper-lined tray or individually wrap them in parchment paper and store in a freezer-proof container.
Video
Nutrition
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