Summer is at full blast, and what better way to beat the heat and humidity with a treat of popsicles! I just bought this beautiful popsicle mold set and couldn’t wait to use them. These Ginger Mango Lassi popsicles were inspired from my childhood. I always craved those Alphonso mangoes in the summer.
It’s tough to find the same mangoes in NYC so I had to be content with the Hawaiian or Mexican mangoes usually available in a Fairway, Citarella or at the fruit stand on your street. If you are the adventurous popsicle eater, then this recipe is for you! If making these popsicles for kids, I recommend toning down the spice or eliminating them all together depending on their eating habits (children can get fussy
- 2 cups mango (peeled & cubed)
- 2 cups whole fat yogurt
- 1 ½ teaspoon fresh grated ginger
- 2 cardamoms
- Grated zest & juice of 1 lime
- 1 tablespoon agave nectar
- 1 tablespoon brown sugar
- 1 teaspoon Himalayan pink salt / granulated salt
Peel cardamoms and crush seeds to a course powder. I used the back of a spoon to crush the seeds really quickly. Add the salt, brown sugar, cardamom powder & yogurt to a blender & mix. Set aside.
Now puree the mango, ginger, agave nectar, lime zest and juice in the blender until smooth. Adjust consistency with a little water if needed.
Layer the popsicle molds with alternating mango and yogurt.
Freeze for 4-5 hours.