Lassi popsicles? That’s right. The classic Indian drink in frozen form. Each of the popsicles–mango, blueberry, strawberry–calls for simply pureed fruit, yogurt, sugar, and spices. Pure and simple and delicious.
Like the popular Indian drink, these lassi popsicles are indulgently creamy and sorta spectacularly refreshing. Especially for something so healthy. They’re essentially just fruit and yogurt. As such, we consider them perfectly acceptable for breakfast. And lunch. And any other time of day or night. We think you’ll concur.–Angie Zoobkoff
☞ Contents
Lassi Popsicles
Ingredients
For the simple syrup
- 1/2 cup water
- 1 cup granulated sugar
For the mango lassi
- 1 ripe mango peeled, seeded and diced (about 1 heaping cup)
- 5 tablespoons simple syrup (see above)
- 1/3 teaspoon ground cardamom
- 1 cup Greek yogurt
For the blueberry lassi
- 1 cup blueberries stemmed
- 2 tablespoons granulated sugar
- 1/2 cup Greek yogurt
- 2 tablespoons simple syrup (see above)
- 1/3 teaspoon ground ginger
For the strawberry lassi
- 1 cup ripe strawberries stemmed
- 2 tablespoons granulated sugar
- 1/2 cup Greek yogurt
- 2 tablespoons simple syrup (see above)
Directions
Make the simple syrup
- Combine the water and sugar in a saucepan and bring to a simmer. Continue to simmer for 5 minutes. Remove from the heat and let cool.
Make the lassi popsicles
- To make mango lassi popsicles, in a blender, combine the mango, 2 tablespoons simple syrup, and the cardamom. In a small bowl, mix the yogurt with the remaining simple syrup. Set both the mixtures in the refrigerator for about 1 hour. Then, add the mixture to 4 ice pop molds, alternating between the mango mixture and the yogurt mixture. Take a toothpick or skewer and swirl it lightly. Insert the top of the mold and place in the freezer until firm, 4 to 5 hours.To make blueberry lassi popsicles, combine the blueberries and sugar in a small saucepan set over medium high heat and bring to a simmer, mashing the blueberries with a wooden spoon or potato masher. Simmer until the mixture has a syrupy consistency, about 5 minutes. Transfer to a bowl, cover and refrigerate for 30 minutes. Combine the yogurt, simple syrup and ginger in a small bowl and refrigerate. Add a few tablespoons of the yogurt mixture to 4 ice pop molds, top with the blueberry mixture and swirl it with a clean skewer. Insert the top of the mold and freeze until firm, about 4 hours.To make strawberry lassi popsicles, combine the strawberries and sugar in a small saucepan set over medium high heat and bring to a simmer, mashing the strawberries with a wooden spoon or potato masher. Simmer until the mixture has a syrupy consistency, about 5 minutes. Transfer to a bowl, cover and refrigerate for 30 minutes. Combine the yogurt and simple syrup in a small bowl and refrigerate. Add a few tablespoons of the yogurt mixture to 4 ice pop molds, top with the strawberry mixture and swirl it with a clean skewer. Insert the top of the mold and freeze until firm, about 6 hours.
- To remove the popsicles from the molds, run under hot water until they easily release.
Show Nutrition
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
These lassi popsicles were absolutely refreshing, creamy, and had a delicious warmth added to it thanks to our best friend, ginger. Even after battling -30°F windchill, these ice pops were a welcome taste of summer whilst I sat next to the space heater.
Originally published September 14, 2018
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Trisha T.
These fruity lassi popsicles were a delight. I made the mango variety and loved that there were only a few simple ingredients that came together to create a dessert that felt almost virtuous to eat.
I look forward to trying the other varieties and also love that this recipe is so adaptable to experiment with other ingredients.
I used nonfat Greek yogurt as I already had some in my fridge and the popsicles were creamy and delicious, though I plan to try a different fat percentage next time I make these.