If you’ve never visited Mumbai, then you probably had one or two traditional Indian drinks at popular restaurants in the U.S. One of them had to have been a lassi, and most likely, it was a mango lassi.
A popular favorite among Indian drinks and the first thing we begin craving as the weather heats up, is a cooling, sweet lassi. Traditionally made with yogurt, mango lassi is a sweeter version of the traditional plain lassi—and equally, if not more, satisfying.
It is then no surprise that mango is the national fruit of India, because from what we see in the restaurants and dhabas—no one can get enough of them.
If that didn’t already do it for you, maybe this will, three words: mango lassi popsicles.
If you can’t make it to your favorite Indian restaurant this weekend (or Mumbai all summer)—you can whip up these super easy and quick lassi popsicle!
There is a lot of room for “taste-editing,” as I like to call it, in this recipe; if you want to make it a little healthier, subtract the additional sugar; if you want it icier, use plain yogurt instead of Greek. And if you really want to be a lassi rebel, experiment with almond or coconut milk!
Just make sure you stick with yogurt, cardamom, and ginger, as that is what makes the drink gut-friendly and true to its name.
Either way, I can guarantee you won’t stop at one. And this will quickly become your favorite summer treat.
1 1/3 cup Greek yogurt
1 1/2 cup fresh mango pulp or 1 ripe mango, peeled and chopped
1/2 cup granulated sugar
1/4 teaspoon cardamom
1 tablespoon crystallized ginger, chopped
1/2 cup chopped pistachios
1. In a large bowl, add Greek yogurt and mango pulp or puree, and mix well. Add granulated sugar, cardamom, and ginger and mix again.
2. Pour all ingredients, except pistachios, into a blender. Blend until smooth. Pour into popsicle molds, or paper cups.
3. Freeze for approximately one hour. Then, push popsicle sticks into the center of each popsicle, sprinkle pistachios, and press gently.
4. Place in the freezer until solid, preferably overnight or 10-12 hours.