Consecutive 90 degree days with high humidity is typical for summer in the south. The heat makes me dream of cooler temps and fall baking (especially spiced apple fritters) but ice pops are currently the necessity!
Have you ever tried a mango lassi? It’s a delicious frosty drink that originated in India. The recipe is so simple: mango + yogurt + cream + sweetener. I like a pinch of cardamom or a tiny bit of rose water added to the mix, too. It’s something I crave on hot summer days. I felt it was only natural to give it a Popsicle makeover.
Mango with raspberry is one of my favorite flavor combinations. Perhaps it’s because they are both so floral. I also love how the bright saffron color of mango plays against vivid red raspberry puree.
I filled the ice pop molds about 2/3 full with mango lassi and then topped them with sweetened raspberry puree. You can place a long skewer in each mold and swirl it around until the mango is marbled with raspberry.
These ice pops can be whipped up in snap! Fresh mangoes are always preferred, but I’ll admit to having an extra-large bag of frozen mango chunks in my freezer (thanks, Costco!). If you’re too impatient for ice pops, the blended mixture can be poured directly into two tall glasses for instant gratification.
Mango-Raspberry Lassi Ice Pops
- Ice pop molds
Mango lassi mixture
- 9 ounces fresh or frozen mango chunks
- 1/2 tablespoon lemon juice
- 9 ounces plain yogurt I like Greek strained yogurt
- 1/3 cup 80 ml whole milk or cream
- 3 tablespoons to 1/4 cup 42-50g granulated sugar
- Pinch of ground cardamom
- 6 ounces fresh or frozen whole raspberries
- Granulated sugar to taste I used 3 tablespoons
- In the pitcher of an electric blender, combine the mango, lemon juice, yogurt and milk or cream. Blend until smooth. Add more milk or cream if needed to blend smooth. Add granulated sugar to taste and blend well. Add cardamom to taste and blend well (I use just a pinch!). Pour the mixture into ice pop molds 2/3 full. You may also use disposable paper cups if you don’t have an ice pop mold.
- Clean the blender pitcher and add the raspberries. Blend well. Add sugar to taste. Pour the puree through a sieve to remove seeds, if desired. Top the mango lassi mixture with the raspberry puree. Use a long skewer or a butter knife to swirl the two mixtures together until marbled.
- Insert ice pop sticks and freeze for about 6 hours or until solid.
- To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the ice pop sticks.