Vegan Mango Lassi Ice Pops

Loaded with fresh, sweet mango flavor and a touch of tartness from yogurt, the classic Mango Lassi gets a facelift by being made dairy-free and then frozen in ice pop molds! With only 4 ingredients blended together, these vegan Mango Lassi Ice Pops are quick and easy for a delicious and refreshing summer treat.

This is one of those recipes that I thought would be pretty simple to create, and that there wouldn’t be the need for much re-testing. Boy, was I wrong. As delicious as a mango lassi is with only mango and yogurt, this combo didn’t work so well for ice pops. They were a bit gritty and definitely needed some sweetening up. Adding coconut cream made them much smoother, reducing the yogurt to a level where the flavor is significant enough to still be “lassi” material, and adding a bit of sweetener helped the texture and flavor. I’m so excited to share this recipe with you! My final recipe made for perfect mango lassi ice pops which have become a new favorite at our house, and hopefully you’ll love them, too!

When selecting the mangoes for this recipe, make sure to use nicely ripened ones. I chose to use Ataulfo mangoes which are sweet, buttery and silky smooth with hardly any fibers. No shade on other varieties but I didn’t want the astringent or pine-like flavors in these ice pops which some other mango varieties like the Tommy Atkins have, and I wanted the ice pops to be creamy. Ataulfo mangoes are green before they become a deep, bright orange-yellow color. The color, however, is the second thing to consider when figuring out if the mango is ready to eat – it may be ready even with some green hue to the skin. Give the mango a feel – it should feel firm with a bit of softness. The skin shouldn’t be wrinkled, and it should smell sweet and very mango-y.

I find the easiest way to prep the mango is to first wash it, then peel the whole thing. I then (carefully so no hands are cut as things will be slippery!), slice off the flesh of the mango right to the pit. The slices or chunks don’t need to be pretty as we’re just chopping them up and then puréeing them in the blender. The goal is to get as much of the delicious mango off the pit as we can. I found that each mango consistently resulted in 1/2 cup of purée and so 3 mangoes gave me 1-1/2 cups of purée which was perfect in this recipe.

The addition of ground cardamom is optional. It definitely adds some authenticity to the lassi, but the ice pops are amazing without it, too. If you haven’t had cardamom before, it’s a spice with a unique flavor and is found in a lot of Indian recipes. It’s very aromatic and strong, so a little goes a long way. All that said, it’s a lovely spice and worth a try!

I garnished these ice pops by dipping them in yogurt that I thinned with a bit of coconut milk, and then sprinkled them with some chopped pistachios and crushed freeze-dried raspberries. I bet they’d be amazing dipped in dairy-free white chocolate, too. Our last batch was served without any garnishes and they were all gone in less than 24 hours!

If you try this recipe, be sure to let me know in the comments below and give it a rating in the recipe card! I love connecting on Instagram where you can tag me in your creations using my recipes. You can follow along with me on Pinterest and Facebook. Thank you for reading along!

Vegan Mango Lassi Ice Pops

Loaded with fresh, sweet mango flavor and a touch of tartness from dairy-free yogurt, the classic Mango Lassi gets a facelift in a frozen in ice pop molds. With only 4 ingredients going into the blender and then into your freezer, these vegan Mango Lassi Ice Pops are quick and easy for a delicious summer treat!
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Prep Time: 5 minutes
Freezing time: 4 hours
Servings: 10 ice pops
Author: Crumbs & Caramel


  • 3 ripe Ataulfo mangoes, peeled and chopped (once puréed, should measure 1.5 cups)
  • 3/4 cup coconut cream*
  • 3/4 cup plant-based plain yogurt, unsweetened
  • 1/3 cup granulated sugar
  • 1/4 tsp cardamon powder (optional)


  • Blend the mangoes until they become a smooth purée. If your blender is not high-powered, you may choose to press the purée through a sieve before continuing with the recipe if your blender is having trouble with the mango fibers.
  • Add the coconut cream, yogurt, sugar and cardamom if using. Blend until smooth. Pour into ice pop molds and freeze for 30 minutes. Add the ice pop sticks, and then freeze until set for another 4 hours.
  • To remove the pops from the mold, run the sides of the molds under hot water taking care not to have water pass over the exposed ice pops. Otherwise, the ice pops can be left out on the counter for 5-10 minutes or until they remove easily.


*if you can’t find canned coconut cream, chill 2 cans of coconut milk in the fridge for 4 hours. The cream will rise to the top and will be easier to scoop out
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Vegan Coconut Cream Cupcake with the cupcake liner being removed

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