Inspired by the traditional mango lassi , these popsicles blend sweet ripe mango , cooling yogurt , a touch of golden turmeric , and hints of cardamom and honey for a luscious, spiced treat. They're creamy like ice cream, but lighter and packed with probiotic goodness. Perfect for adults and kids alike!
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 10 minsTotal Time 5 hrs 2 cups ripe mango chunks (fresh or frozen)
1 ½ cups plain yogurt (Greek for creaminess or regular for lighter texture)
⅓ cup honey or maple syrup (adjust to taste)
1 tsp ground turmeric
¼ tsp ground cardamom (optional but authentic)
1 tsp lemon or lime juice (to brighten)
Pinch of sea salt
¼ cup full-fat coconut milk or milk (optional – to loosen the blend if too thick)
Blend the Base
1
In a high-powered blender, combine:
Mango
Yogurt
Honey or syrup
Turmeric
Cardamom
Lemon/lime juice
Salt
Blend until ultra-smooth . Add coconut milk or regular milk if needed for a pourable consistency.
Pour & Freeze
2
Pour the mixture into popsicle molds , tapping gently to remove air bubbles.
Insert sticks and freeze for at least 4–6 hours , or until solid.
Unmold & Serve
3
To release pops, briefly run the mold under warm water or let sit at room temperature for 1–2 minutes.
Enjoy immediately, or store in a sealed container with parchment between layers to prevent sticking.
Tips for Success
4
Use Ataulfo mangoes or frozen Alphonso pulp for the sweetest, most vibrant flavor.
If using frozen mango, thaw slightly before blending for better texture.
Want ultra-creamy? Sub ½ cup of the yogurt for coconut cream or add a few spoonfuls of mascarpone .
Variations
5
Add chia seeds for texture and a nutrition boost
Swirl in fruit puree (like passion fruit or raspberry) before freezing for a ripple effect
Make a layered version by alternating mango mix with plain sweetened yogurt
Suggested Pairings
6
Serve after: Spicy Indian curries, grilled kebabs, or street food
Drink with: Iced chai or rosewater spritz
Occasion: Summer snack, kids’ treat, or post-yoga reward
Ingredients 2 cups ripe mango chunks (fresh or frozen)
1 ½ cups plain yogurt (Greek for creaminess or regular for lighter texture)
⅓ cup honey or maple syrup (adjust to taste)
1 tsp ground turmeric
¼ tsp ground cardamom (optional but authentic)
1 tsp lemon or lime juice (to brighten)
Pinch of sea salt
¼ cup full-fat coconut milk or milk (optional – to loosen the blend if too thick)
Directions Blend the Base
1
In a high-powered blender, combine:
Mango
Yogurt
Honey or syrup
Turmeric
Cardamom
Lemon/lime juice
Salt
Blend until ultra-smooth . Add coconut milk or regular milk if needed for a pourable consistency.
Pour & Freeze
2
Pour the mixture into popsicle molds , tapping gently to remove air bubbles.
Insert sticks and freeze for at least 4–6 hours , or until solid.
Unmold & Serve
3
To release pops, briefly run the mold under warm water or let sit at room temperature for 1–2 minutes.
Enjoy immediately, or store in a sealed container with parchment between layers to prevent sticking.
Tips for Success
4
Use Ataulfo mangoes or frozen Alphonso pulp for the sweetest, most vibrant flavor.
If using frozen mango, thaw slightly before blending for better texture.
Want ultra-creamy? Sub ½ cup of the yogurt for coconut cream or add a few spoonfuls of mascarpone .
Variations
5
Add chia seeds for texture and a nutrition boost
Swirl in fruit puree (like passion fruit or raspberry) before freezing for a ripple effect
Make a layered version by alternating mango mix with plain sweetened yogurt
Suggested Pairings
6
Serve after: Spicy Indian curries, grilled kebabs, or street food
Drink with: Iced chai or rosewater spritz
Occasion: Summer snack, kids’ treat, or post-yoga reward
Turmeric Mango Lassi Popsicles
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