Best Mango Lassi Yogurt Pops Recipes

MANGO TURMERIC LASSI ICE POPS

Mango Turmeric Lassi Ice Pops image

Cool down this summer with this refreshing recipe. Mango is sweet and juicy and beautifully contrasts with turmeric's bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!

Provided by Food Network

Categories dessert

Time 4h15m

Yield 5 to 6 ice pops

Number Of Ingredients 6

Ingredients

2 1/4 cups chopped mango (from about 4)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 1/2 cups plain Greek yogurt
2 tablespoons honey

Steps:

Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric.
In a separate bowl, mix the yogurt and honey until combined.
Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours.
To easily remove ice pops from molds, run under warm water for 1 minute.

MANGO LASSI YOGURT POPS

Mango Lassi Yogurt Pops image

A wonderful way to get your mango lassi in a pop! Adapted from the cookbook Summer Bicknell of Locopops.

Provided by Sharon123

Categories Frozen Desserts

Time 15m

Yield 6 6 oz. pops, 6 serving(s)

Number Of Ingredients 4

Ingredients

1 mango
1/4 cup orange juice concentrate (optonal)
1 1/2 cups plain yogurt (or use vanilla or other flavored yogurt like lemon)
2 -3 teaspoons sugar (to taste)

Steps:

Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

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