Is it just me, or can you drink like 8 mango lassis every time you go to Indian food also? I just love them. I happen to like Southern Indian food best–I like it spicy–so they are a must have.
I had been wanting to make them at home for a while but, honestly, just didn’t trust myself around them. I figured in popsicle format it might slow me down a bit? Eh…probably not.
2 mangos 1 cup Greek yogurt 1 cup plain simple syrup
10 hours, 10 minutes
10 mango lassi popsicles
Puree two mangoes, cut into chunks, with a tablespoon of plain simple syrup until the fruit is creamy.
In a large measuring cup, add 1/2 cup of the Greek yogurt and the mango puree, mixing it well. Then add enough simple syrup to the mixture so that you have 2 cups total. It should be just about 1/2 cup.
In a separate bowl, whisk together 1/2 cup Greek yogurt and 1/2 cup simple syrup. Place the yogurt mixture and the mango mixture in the fridge for about 30 minutes. This is to firm them up so that when you make the popsicles, these liquids won't easily combine.
Add the liquids to your popsicle mold, alternating between the mango mixture and the yogurt mixture. This will create the lovely marbled affect you see before you.
Freeze for 10 hours until the popsicles are rock hard. Enjoy!
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.