Mango Lassi Pops

22 Aug

As the sunny weather continues, so does the call for popsicles.

These mango lassi pops are a frozen take on a classic Indian smoothie. They combine tangy-sweet mango with creamy yoghurt, sharp lime juice and warm cardamom.  They will blow your taste buds.

I used frozen mango cubes, half thawed. Next time, I’ll thaw them completely for a more liquid mixture, because air holes in my thick, sorbet-like mix gave a bit of a Swiss cheese effect to the frozen popsicle.
I doubled the lime juice and cardamom for extra bite. And mango is so sweet, I’m sure you could reduce the added sugar if you’re watching your cals–or use coconut sugar, as I did here, which is better for blood sugar levels.

However you adapt yours, hope you love these tropical pops!

2 1/2 cups cubed mango
3/4 cup plain yoghurt
1/4 cup sugar
1 to 2 tsp freshly squeezed lime juice
1/4 tsp ground cardamom
6-8 thinly sliced lime wheels (optional)

1. In a blender, puree the mango, yoghurt, sugar, lime juice and cardamom until smooth and creamy. Taste and add more lime juice if desired.

2. Spoon the mixture into ice pop molds. Slide in the lime slices (if using) and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

From Perfect Pops: The 50 Best Classic and Cool Treats, by Charity Ferreira, Chronicle Books

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