photo by @rachelgurjar
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Whether you are a kid or an adult like me, I am sure you love popsicles!!! This summer our senior editor Molly had a special request. She loves mango lassi and requested I turn everyone's favorite Indian drink into popsicles– brilliant! Of course, I obliged and got to work.
In my opinion, there are a few things that make a perfect popsicle. First, the ice should not crystalize. Using full-fat Greek yogurt as your base will prevent ice crystals from forming and the popsicle consistency remains smooth. Second, use flavors that complement each other so you balance a little tang with creaminess.
Last but not least, the fruit! I used fresh, perfectly ripe mangoes to make a puree. This ensures maximum flavor and fruitiness. No good lassi is complete without cardamom and saffron. Cardamon lends its complex citrus notes while saffron enhances the gorgeous yellow hues of mango with its bright crimson color making them look oh-so-pretty!
Make a batch ahead because whether you are looking for a cool midday snack or a healthy-ish summer dessert, these Mango Lassi Popsicles can come to your rescue. I honestly I have been snacking on these for breakfast some mornings and they are truly a treat this summer!
Add mango, maple syrup, salt and cardamom to a high-speed blender and process into a smooth puree.
Add mango puree and Greek yogurt to a large bowl and whisk until combined. Add a few saffron threads (if using) and fold to combine. Transfer mango mixture to a spouted measuring cup. Add a few threads of saffron (if using) to the bottom a 10-cavity ice pop mold with a lid. Divide mango mixture between the ice pop mold, gently tapping on the counter to release any air bubbles. Top with more saffron threads, if desired.
Cover popsicle mold with lid and insert popsicle sticks. Freeze for at least 8 hours, or overnight.
Run the popsicle mold under warm water for a few seconds to loosen pops, then unmold and serve.
*Note: You can also use 2 cups canned mango pulp here instead of fresh.