Mango Lassi Yogurt Pops Recipes

MANGO LASSI POPSICLES RECIPE

Steps:

• Combine the chopped mango, yogurt, cardamom powder and sugar in a blender and blend until smooth and creamy.
• Add chopped almonds and pistachios to the ground mango mixture and mix well.
• Pour this thick mango lassi mixture into popsicles molds and freeze overnight or until set.
• To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
• Serve them immediately.

MANGO LASSI YOGURT POPS

Steps:

• Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
• Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
• Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

MANGO TURMERIC LASSI ICE POPS

Steps:

• Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
• In a separate bowl, mix the yogurt and honey until combined.
• Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
• To easily remove ice pops from molds, run under warm water for 1 minute.

NO-CHURN MANGO LASSI ICE CREAM

Steps:

• Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
• Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.

MANGO LASSI ICE POPS

Steps:

• Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours.

MANGO LASSI

Steps:

• Add ingredients to the blender: Put the mango, yogurt, milk, honey (or sugar), and cardamom into a blender and blend for 2 minutes. If you want a more milkshake-like consistency and it's a hot day, either blend in some ice as well or serve over ice cubes.
• Serve with a sprinkle of cardamom: Pour contents into a glass and sprinkle with a tiny pinch of ground cardamom to serve. The lassi can be kept refrigerated for up to 24 hours. Links: Turmeric Mango Lassi from Local Haven