These delicious and refreshing Mango Popsicles are exactly what you need to cool down on a hot summer day! Inspired by my favorite Indian drink, the mango lassi, these lightly sweetened ice pops are made with cubed mango, creamy coconut yogurt, a touch of agave and lime juice, and the optional flavor boosts from turmeric and cardamom.
Mango lassi has long been one of my favorite refreshing drinks at an Indian restaurant, but they are usually made with dairy yogurt and they are also incredibly filling. So rather than treating them as a drink alongside the meal, I was inspired to create these cool and refreshing Mango Popsicles. These ice pops are dairy-free and low in added sugar. They are lightly sweetened and have a range of unique flavors that elevates them beyond a simple popsicle. These creamy mango lassi popsicles are really something special!
You'll love this mango popsicle recipe because it's:
- A Simple & Delicious Mango Dessert Recipe
- Healthy & Homemade
- Low-Calorie & Low in Added Sugar
- Vegan & Dairy-Free
- Great for Kids & Adults!
- Quick & Easy
- The perfect refreshing summer treat!
What kind of popsicle forms should I use?
The short answer is: you should use what you have. I used this silicon form to make this batch. I also have one like this that works well (but is made out of plastic and more prone to breaking). If you're looking to purchase a form for the first time, check out my breakdown of the pros and cons of different popsicle molds here.
Can I make these without the added turmeric and cardamom?
Of course! I think those spices add a unique flavor profile, but they aren't for everyone. If you don't have them on hand or you're not into Indian spices, then simply leave them out.
- 1 ½ cups frozen mango cubes -- This is the star of the show! Fresh mango is also fine, but I used frozen because it's always in season and requires no prep work!
- ½ cup coconut yogurt -- For creaminess.
- 2 tbsp agave (or sweetener of choice) -- Any sweetener works fine, but I used agave since is closest in flavor to honey, which is a more traditional sweetener in a mango lassi.
- 2 tbsp lime juice -- For a little burst of citrus.
- ¾ cup water
- ¼ tsp turmeric and ¼ tsp ground cardamom --These added spices are totally optional, but I think they lend a bit of unique flavor to these mango pops.
- Any type of unsweetened vegan yogurt can be substituted for the coconut yogurt.
- You can use either store-bought or fresh lime juice. In a pinch, you could try lemon juice, but I haven't tried it this way.
- You can use any liquid sweetener (like date syrup, maple syrup, or vegan honey), but some have slightly different profiles. I tested this with agave syrup.
- The turmeric and cardamom are totally optional. They lend a bit of unique Indian flavor to the popsicles, but they will still taste great without.
- Place all of the ingredients in a high-speed blender and blend to combine. The consistency should be thinner than a smoothie but thicker than water.
- Pour or spoon the liquid into the popsicle molds. Place the sticks or lids on the popsicles. (For help choosing the right form, see my tips on choosing a popsicle mold here.)
- Place the popsicle molds in the freezer. Freeze for at least 8 hours or overnight.
- When the popsicles are fully frozen, serve and enjoy!
- To remove the popsicles from the form, you might need to let them defrost on the counter for a few minutes, or you can run them under warm water until the ice pop releases from the mold.
How to serve
Serve these delicious mango ice pops on a hot summer day--or anytime you want a cold treat. Popsicles are great for cookouts and pool parties. But I also like to keep them on hand in the winter. If my kids ask for a smoothie and I don't have time to make one, then I can always reach for a healthy popsicle.
Can I double or triple this recipe?
Definitely! You can make as many mango freezer pops as you have popsicle forms and blender capacity.
How to store
- Store these mango lassi popsicles in the freezer for up to 2 months.
- Depending on the popsicle molds you use, you might need to defrost or run under hot water to free the popsicle from the form.
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- 1 ½ cups frozen mango cubes
- ½ cup coconut yogurt
- 2 tbsp agave (or sweetener of choice)
- 2 tbsp lime juice
- ¾ cup water
- Blend all of the ingredients in a high-speed blender until smooth. The consistency will be a thick liquid, slightly thinner than a smoothie.
- Carefully pour or spoon the liquid into the popsicle molds. Place the tops on.
- Place the popsicle molds in the freezer. Freeze at least 8 hours or overnight.
- When the popsicles are fully frozen, they are ready to serve and enjoy.
- To serve, some popsicle forms will require a short dethawing time. Alternately, you can run the mold over warm water until the popsicle seperates from the mold.
- If you are using the kind of popsicle mold that is open on top, with nothing to hold the stick in place, freeze the popsicles for 1 to 2 hours before adding the sticks.
- The exact freezing time will depend on the temperature of your freezer (and other factors). For best results, plan to freeze the popsicles overnight.
- To keep these WFPB, choose maple syrup as the sweetener.
Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!