Mango Lassi Popsicles
Creamy, cardamom-spiced frozen pops inspired by the beloved Indian yogurt drink. Fresh mango puree blends with thick yogurt and honey, touched with ground cardamom for warmth. These tropical treats are perfect for hot afternoons and taste like summer in every bite.
Steps
Before you start
- Choose ripe, fragrant mangoes that yield slightly to gentle pressure
- Have your popsicle molds and sticks ready—chill molds for 15 minutes if they are plastic
- Use full-fat Greek yogurt or whole-milk yogurt for the creamiest result
Puree the mango
- Add the chopped mango to a blender or food processor.
- Blend on high speed for 30–45 seconds until completely smooth.
- If you prefer an ultra-smooth texture, strain the puree through a fine-mesh strainer into a bowl, pressing gently to pass the pulp and discard any fibers.
- You should have about 1 cup (240 ml) of puree.
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Ready when: Puree is smooth with no visible chunks
Tip: Choose mangoes that are sweet and fragrant, not under-ripe, so the popsicles have full flavor.
Mix yogurt and mango
- In a bowl or measuring pitcher, whisk together the cold yogurt, mango puree, honey, and ground cardamom until well combined and no streaks remain.
- Add the cold water to reach a pourable consistency—the mixture should flow easily into the mold but still be thick enough to freeze solid.
- If using the lime juice, add it now and stir well.
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Ready when: Mixture is homogeneous, smooth, and no streaks of yogurt or honey are visible
Tip: Whisk thoroughly so the cardamom disperses evenly; clumps will create an uneven freeze.
Fill the molds
- Pour the mango-yogurt mixture into the popsicle molds, filling each cavity about three-quarters full (leaving room for expansion).
- If your mold set includes caps or sticks, insert them now, or set the sticks in place so they stand upright.
- If you have a flexible silicone mold, you can place it in a small cup or glasses to keep it steady.
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Ready when: All molds are filled evenly and sticks are centered
Tip: Fill slowly and carefully to avoid air bubbles; tilting the pitcher slightly helps mold liquid flow smoothly.
Freeze until solid
- Place the filled molds in the freezer, arranging them on a level shelf so they freeze evenly.
- Freeze for at least 6 hours, or preferably overnight (8–12 hours), until the popsicles are completely frozen solid and pulling away slightly from the mold edges.
- You can check by gently tugging a stick—it should not budge.
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Ready when: Popsicles are rock-hard and sticks do not move when gently pulled
Tip: Freezing overnight ensures even texture; shorter freezing times may result in partially frozen popsicles that are hard to remove.
Release and serve
- Remove the molds from the freezer.
- Run the outside of each mold cavity under warm running water for 5–10 seconds to loosen the popsicles slightly (do not submerge).
- Gently pull each stick to release the popsicle.
- If it sticks, run the mold under warm water for a few more seconds and try again.
- Serve immediately or return to the freezer in a bag or container.
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Ready when: Popsicles slip out of the mold cleanly
Tip: Warm water is the key—hot water will start to melt the popsicles. If using metal molds, they release more easily.
Good to know
Tips
- For a lighter, icier texture, whisk 2–3 tablespoons of heavy cream into the yogurt-mango mixture before freezing.
- Toast a few cardamom pods, grind them fresh, and add them for even deeper flavor—the spice is fresher and more aromatic.
- If your popsicles crack or separate slightly after freezing (due to very cold freezer temperatures), they are still fine to eat; this does not affect taste.
- Serve with a small bowl of crushed pistachios or toasted coconut flakes for dipping—it echoes the tradition of serving lassi with toppings.
Make ahead
Make these popsicles up to 3 weeks ahead. They are perfect for batch-freezing on a weekend.
Storage & reheating
Store finished popsicles in the freezer in an airtight bag or container for up to 3 weeks. Once removed from the mold, they keep best in a flat freezer box so sticks don't break. Serve straight from the freezer—they will soften slightly as you eat them, which is part of the pleasure.
Substitutions
- full-fat Greek yogurt or whole-milk yogurt → plain full-fat regular yogurt or labneh (thickened yogurt). Greek yogurt creates the richest texture, but regular yogurt works well; you may need to add 1 extra tablespoon of honey for sweetness and can reduce water to 2 tablespoons to keep the mixture thick.
- honey → agave nectar or maple syrup. Use the same amount. Agave is very mild; maple adds an earthy note. Avoid refined sugar, as it can cause crystal formation and a grainy texture when frozen.
- ground cardamom → a pinch of ground cinnamon or nutmeg. Cinnamon gives a warmer spice; nutmeg is more subtle. Start with a very small pinch (1/8 teaspoon) and taste the mixture before freezing, as these spices are potent.
- ripe mango → frozen mango chunks (thawed and drained) or canned mango puree. Frozen mangoes work fine if fresh are unavailable; thaw completely and drain excess liquid. Canned puree is convenient—use 1 cup (240 ml)—but taste for added sugar and omit or reduce the honey accordingly.
