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Mango lassi popsicles
Creamy ice pops with mangoes & yogurt
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 1/4 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.
Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1133IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 6mg