Vegan Mango Lassi Ice Pops

Mango Lassi Ice Pops on marble surface dipped in yogurt and sprinkled with chopped pistacios and freeze dried raspberries

Loaded with fresh, sweet mango flavor and a touch of tartness from yogurt, the classic Mango Lassi goes dairy-free and then frozen into ice pops! With only 4 ingredients blended together, these vegan Mango Lassi Ice Pops are an easy and refreshing summer treat.

As delicious as a mango lassi is with only mango and yogurt, this combo doesnt work so well for ice pops. They will be a bit gritty and need some sweetening up. Adding coconut cream makes them much smoother, reducing the yogurt to a level where the flavor is significant enough to still be “lassi” material. Adding a bit of sweetener helps the texture and flavor.

What Kind of Mango to Use in Mango Lassi Ice Pops

When selecting the mangoes for this mango lassi ice pop 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. I also wanted the ice pops to be really creamy.

Use Ripe Mangoes

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 should smell sweet and very mango-y and shouldn’t be wrinkled.

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.

Cardamom is Optional but Recommended

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 common in 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!

Decorating Your Mango Lassi Ice Pops

Garnishing is totally unnecessary but fun! For the ones pictured, I dipped the frozen pops in yogurt thinned with a bit of coconut milk. I 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 didn’t have any garnishes and they were all gone in less than 24 hours!

Looking for other delicious vegan ice pop recipes? Give my Vegan Chocolate Fudge Ice Pops a try – think Fudgicles but way better! Check out my Frozen Treats for sorbet and vegan ice creams.

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 yogurt, the classic Mango Lassi goes dairy-free and then frozen into ice pops! With only 4 ingredients blended together, these vegan Mango Lassi Ice Pops are an easy and refreshing summer treat.
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Course: Frozen Dessert
Cuisine: Indian, Vegan
Keyword: Mango Lassi, Popsicles
Prep Time: 5 minutes
Freezing time: 4 hours
Servings: 10 ice pops
Calories: 126kcal
Author: Crumbs & Caramel

Ingredients

  • 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)

Instructions

  • 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 to remove the unblended 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 or until they remove easily.

Nutrition Info:

Calories: 126kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 142mg | Fiber: 1g | Sugar: 14g | Vitamin A: 536IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg

Notes:

*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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