How to Make Mango Lassi Ice Pops

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: coconut milk

Almond milk is lower in calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity without extra cost.

Cut the mango into pieces, making incisions and scooping out the flesh.

Place the mango flesh into a high-speed blender.

Add maple syrup, salt, and cardamom to the blender with the mango.

Blend until the mixture is smooth and free of chunks to create mango puree.

Transfer the mango puree to a bowl and add full fat Greek yogurt, mixing until combined.

Sprinkle saffron into the mixture and stir.

Pour the mango lassi mixture into popsicle molds using a pourable measuring cup.

Tap the molds lightly to remove any air bubbles trapped in the mixture.

Use a bench scraper to remove any excess puree from the top of the molds.

Sprinkle additional saffron threads on top of the molds before freezing.

Place the molds in the freezer and freeze for a minimum of 4 hours, up to 24 hours.

Once frozen, remove the popsicles from the molds and garnish with fresh mint before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens