Mango Lassi Popsicles

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There is a tropical, dairy-free appeal to these mango lassi popsicles that is as refreshing as it is creamy and fruity. The recipe calls for ripe mango put together with coconut yogurt, full-fat coconut milk, a touch of maple syrup, lime juice and cardamom. What results is a smooth frozen confection with a bright, lightly spiced flavour, well suited to any warm day.

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Prep Time 10

Freeze Time 6

Total Time 6 10

Servings: 6

Course: Desserts

Cuisine: Asian, Fusion, Indian

Calories: 113

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups ripe mango chunks fresh or thawed frozen
1/2 cup thick dairy-free yogurt such as coconut yogurt
1/2 cup canned full-fat coconut milk
3 tbsp pure maple syrup or agave nectar
1/4 tsp ground cardamom
1 lime juiced

Equipment

1 blender
1 measuring cup
1 tablespoon
1 teaspoon
1 popsicle mold set
6 popsicle sticks

Method

Add the mango chunks, dairy-free yogurt, coconut milk, maple syrup or agave, cardamom seeds, and lime juice to a blender.
Blend until smooth and creamy.
Taste the mixture and add a little more maple syrup or agave if you prefer it sweeter.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
Gently tap the molds on the counter to release any air bubbles.
Insert popsicle sticks and freeze for at least 6 hours, or overnight, until completely firm.
To unmold, run the outside of the molds under warm water for a few seconds, then gently pull out the popsicles.

Nutrition

Serving: 110gCalories: 113kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 14mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 621IUVitamin C: 24mgCalcium: 49mgIron: 1mg

Notes

Use ripe mangoes for the best flavor. If using frozen mango, thaw it first so it blends smoothly and pours easily into the molds.

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