Dust off your popsicle molds! Make space in your freezer (hides head in shame) because popsicle season has begun! I know, I know you can totally eat popsicles year round, but in my brain I feel like it’s only OK to do it when it’s hot outside.
Cooper’s favorite thing to get when we’re out for Indian food is a mango lassi. He also likes “chicka-ma-tikka-man-sala.” Don’t fight him on this. I want him to say it like that forever. So here’s my attempt to win his heart with a Mango Lassi in popsicle form!
These pops are super creamy thanks to the Greek yogurt and oh so refreshing/healthy! Now…I’m thinking my next popsicle I make should be boozy cuz I want one geared around my adult beverage tastes. What are we thinking? I’ve already done Boozy Peach Pops and Pina Coladas. How about Mojitos? Jack & Cokes? Moscow Mules? Let’s brainstorm!
And we’re off!
Gather your ingredients. I added a little bit of lime & some kosher salt to give it a flavor boost!
They’re not pictures, but they’re important!
Mix it up in a blender.
Pour the mixture into your popsicle molds.
Chill!! Insert popsicle sticks after about an hour. Chill more! DONE.
Unmold.
EAT (with your swim goggles on, naturally).
and….ENJOY. I think we could totally eat these for breakfast this summer. I think we will.
Mango Lassi Popsicles
makes 10
- 2 1/2 cups chopped mango (about 2 large mangoes)
- 1 cup Greek yogurt
- 3 tablespoons honey
- 3/4 teaspoon ground cardamom
- 1 teaspoon lime juice
- 1 pinch kosher salt
- 1/2 cup water
Process all ingredients in a blender until smooth. Transfer mixture to popsicle molds, freeze for 1 hour and then put the popsicle sticks in place. Transfer popsicles back into the freezer and freeze until firm, 4-5 hours.
