Ingredients
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For the Mango Lassi Puree:
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* 2 large ripe mangoes (about 2 cups flesh)
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* 1 medium ripe banana (about 1/2 cup)
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* 4 medjool dates, pitted and roughly chopped
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* 1/4 cup unsweetened almond milk
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* Pinch of salt
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* Juice from half a lime
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* 1 tablespoon coconut oil
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* 1 teaspoon pure vanilla extract
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For the Coconut Yogurt Chia Seeds Mixture:
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* 1/2 cup chilled plant-based yogurt (such as coconut or soy yogurt)
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* 1 tablespoon chia seeds
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* 1/4 teaspoon ground cardamom
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* 1/4 teaspoon ground cinnamon
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* Pinch of sea salt
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Optional Toppings:
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* Shaved coconut flakes
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* Sliced fresh fruit (such as strawberries, blueberries, raspberries, or kiwi)
Directions
Sub-Title: Gluten-free, dairy-free, refreshing, and perfect for summer!
Description: These Mango Lassi Float Pops are a creamy, dreamy, and healthy alternative to traditional ice cream pops. They’re made with ripe mangoes, bananas, dates, almond milk, and spices like cardamom and cinnamon, making them a perfect vegan dessert inspired by the flavors of India!
Ingredients:
For the Mango Lassi Puree:
* 2 large ripe mangoes (about 2 cups flesh)
* 1 medium ripe banana (about 1/2 cup)
* 4 medjool dates, pitted and roughly chopped
* 1/4 cup unsweetened almond milk
* Pinch of salt
* Juice from half a lime
* 1 tablespoon coconut oil
* 1 teaspoon pure vanilla extract
For the Coconut Yogurt Chia Seeds Mixture:
* 1/2 cup chilled plant-based yogurt (such as coconut or soy yogurt)
* 1 tablespoon chia seeds
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground cinnamon
* Pinch of sea salt
Optional Toppings:
* Shaved coconut flakes
* Sliced fresh fruit (such as strawberries, blueberries, raspberries, or kiwi)
Instructions:
1. In a high-speed blender, combine the mangoes, banana, dates, almond milk, salt, and juice from half a lime. Blend until smooth and creamy, scraping down the sides of the blender as needed.
2. Transfer the mixture to a bowl and stir in the coconut oil and vanilla extract. Cover and refrigerate while you prepare the coconut yogurt chia seed mixture.
3. In another small bowl, whisk together the chilled yogurt, chia seeds, cardamom, cinnamon, and pinch of salt. Set aside.
4. Pour the mango lassi puree into popsicle molds, leaving about 1/2-inch space at the top. Insert wooden sticks and place the bottom of the molds on a flat surface. Gently tap the mold to remove any air bubbles.
5. Add enough water to a saucepan to come about halfway up the sides of the molds. Bring the water to a simmer over medium heat. Carefully lower the molds into the water bath, ensuring they are completely submerged. Cook for 5 minutes.
6. Remove the molds from the water bath using tongs and set them upside down on a wire rack to cool completely. Once cooled, cover the molds with plastic wrap and place in the freezer for at least 4 hours or until frozen solid.
7. Serve the Mango Lassi Float Pops by running a sharp knife around the edges of the mold and gently pulling out each pop. Top with optional shaved coconut flakes and sliced fresh fruit if desired. Enjoy immediately!
Note: If you don’t have a popsicle mold, you can pour the mango lassi mixture into paper cups and insert wooden skewers before placing them in the freezer.
Nutrition Information per serving (values are approximate):
Calories: 100 kcal
Carbohydrates: 23 g
Protein: 2 g
Total Fat: 3 g (includes 1 g saturated fat)
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 10 mg
Total Sugars: 18 g
Dietary Fiber: 3 g
Vitamin A: 3% of the Daily Value (DV)
Calcium: 4% of the DV
Iron: 2% of the DV
Steps
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1
Done
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In a high-speed blender, combine the mangoes, banana, dates, almond milk, salt, and juice from half a lime. Blend until smooth and creamy, scraping down the sides of the blender as needed. |
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2
Done
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Transfer the mixture to a bowl and stir in the coconut oil and vanilla extract. Cover and refrigerate while you prepare the coconut yogurt chia seed mixture. |
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3
Done
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In another small bowl, whisk together the chilled yogurt, chia seeds, cardamom, cinnamon, and pinch of salt. Set aside. |
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4
Done
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Pour the mango lassi puree into popsicle molds, leaving about 1/2-inch space at the top. Insert wooden sticks and place the bottom of the molds on a flat surface. Gently tap the mold to remove any air bubbles. |
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5
Done
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Add enough water to a saucepan to come about halfway up the sides of the molds. Bring the water to a simmer over medium heat. Carefully lower the molds into the water bath, ensuring they are completely submerged. Cook for 5 minutes. |
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6
Done
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Remove the molds from the water bath using tongs and set them upside down on a wire rack to cool completely. Once cooled, cover the molds with plastic wrap and place in the freezer for at least 4 hours or until frozen solid. |
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7
Done
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Serve the Mango Lassi Float Pops by running a sharp knife around the edges of the mold and gently pulling out each pop. Top with optional shaved coconut flakes and sliced fresh fruit if desired. Enjoy immediately! Note: If you don't have a popsicle mold, you can pour the mango lassi mixture into paper cups and insert wooden skewers before placing them in the freezer. Nutrition Information per serving (values are approximate): Calories: 100 kcal |
