Mango Lassi Popsicles
Creamy, fruity, and refreshing — Mango Lassi Popsicles are the perfect summer treat with a tropical twist that both kids and adults will love!
Mango lassi was a summertime favorite in my childhood.
Growing up, my grandmother would always blend fresh mangoes with yogurt, a pinch of cardamom, and a touch of sugar for an afternoon pick-me-up.
One year during a heatwave, we poured the mixture into popsicle molds on a whim — and that’s how our beloved mango lassi popsicles were born.
Now, I’m bringing that same nostalgic joy to your kitchen with this super easy recipe!
Why You’ll Love This
- Naturally sweet & creamy – Made with fresh ripe mangoes and creamy yogurt, these popsicles taste like a frozen mango smoothie.
- Healthy treat for all ages – No artificial flavors, colors, or preservatives — just simple ingredients.
- Super simple & customizable – Only 5 main ingredients and easy to adjust for dietary needs.
- Make-ahead & freezer-friendly – Perfect for batch-making and enjoying throughout the week.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4–6 hours freezing time
Cuisines: Indian-Inspired, Fusion
Servings: 6 popsicles
Estimated Cost: $4–5 USD
Equipment:
- Blender
- Popsicle molds
- Measuring cups and spoons
- Spatula
- Freezer
Ingredients
- 2 cups fresh or frozen mango chunks (Ataulfo or Alphonso preferred)
- 1 cup plain Greek yogurt or full-fat regular yogurt
- ¼ cup milk (dairy or plant-based)
- 2–3 tablespoons honey or maple syrup (adjust to taste)
- ¼ teaspoon ground cardamom (optional, but traditional)
- A few thin mango slices for garnish (optional)
Step-by-Step Instructions
- Blend the base: In a blender, add mango chunks, yogurt, milk, honey, and cardamom. Blend on high until smooth and creamy, about 30–60 seconds.
- Taste test: Taste the mixture and adjust the sweetness if needed by adding more honey.
- Fill the molds: Pour the mixture evenly into popsicle molds, leaving a little space at the top to allow for expansion. Optionally, press a thin slice of mango along the side of each mold for visual appeal.
- Insert sticks: Add the popsicle sticks into the center of each mold.
- Freeze: Place the molds in the freezer for at least 4–6 hours or until completely solid.
- Unmold & enjoy: Run the popsicle molds under warm water for a few seconds to release. Enjoy immediately!
Nutrition Facts
(Per serving – 1 popsicle, estimated)
- Calories: 110
- Protein: 3g
- Carbohydrates: 19g
- Sugars: 15g
- Fat: 2g
- Fiber: 1g
- Calcium: 8% DV
- Vitamin C: 35% DV
Tips for Success
- Use ripe mangoes for maximum sweetness and flavor. Canned mango pulp also works well in off-season.
- Strain yogurt for a thicker texture and creamier popsicles if not using Greek yogurt.
- Don’t overfill the molds to avoid overflow when freezing.
- Add texture by folding in small chopped mango pieces before pouring the mixture into molds.
Mango Lassi Popsicles
Ingredients
- 2 cups fresh or frozen mango chunks Ataulfo or Alphonso preferred
- 1 cup plain Greek yogurt or full-fat regular yogurt
- ¼ cup milk dairy or plant-based
- 2 –3 tablespoons honey or maple syrup adjust to taste
- ¼ teaspoon ground cardamom optional, but traditional
- A few thin mango slices for garnish optional
Instructions
- Blend the base: In a blender, add mango chunks, yogurt, milk, honey, and cardamom. Blend on high until smooth and creamy, about 30–60 seconds.
- Taste test: Taste the mixture and adjust the sweetness if needed by adding more honey.
- Fill the molds: Pour the mixture evenly into popsicle molds, leaving a little space at the top to allow for expansion. Optionally, press a thin slice of mango along the side of each mold for visual appeal.
- Insert sticks: Add the popsicle sticks into the center of each mold.
- Freeze: Place the molds in the freezer for at least 4–6 hours or until completely solid.
- Unmold & enjoy: Run the popsicle molds under warm water for a few seconds to release. Enjoy immediately!
Notes
- Use ripe mangoes for maximum sweetness and flavor. Canned mango pulp also works well in off-season.
- Strain yogurt for a thicker texture and creamier popsicles if not using Greek yogurt.
- Don’t overfill the molds to avoid overflow when freezing.
- Add texture by folding in small chopped mango pieces before pouring the mixture into molds.
Common Questions
Can I use frozen mango?
Yes! Just thaw it slightly before blending for a smoother consistency.
What can I use instead of honey?
You can substitute honey with maple syrup, agave nectar, or even dates for a refined sugar-free version.
Can I make it dairy-free?
Absolutely. Use coconut yogurt and a plant-based milk like almond or oat for a vegan version.
How long can I store these popsicles?
They keep well in the freezer for up to 2 months. Store them in an airtight container or wrap them individually to prevent freezer burn.
Whether you’re cooling off on a sunny afternoon or treating yourself to a wholesome dessert, Mango Lassi Popsicles bring sunshine in every bite.
I hope you give these a try and enjoy them as much as we do — happy freezing and best wishes from my kitchen to yours!
