Ingredients
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For the Mango Lassi Base:
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2 ripe mangos, chopped (about 1 cup)
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1/2 cup unsweetened almond milk or cashew milk
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1/2 banana, sliced (optional)
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1 tbsp. chia seeds
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1 tbsp. honey or maple syrup (more or less to taste)
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Pinch of salt
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1/2 tsp. ground cardamom
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Ice cubes from 1/2 cup water (for blending)
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For the Coconut Milk Topping:
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1 can full-fat coconut milk, refrigerated overnight (do not shake before opening!)
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1/4 cup granulated sugar
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Optional Garnish:
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Sliced almonds, chopped pistachios, or crushed cookies for added texture
Directions
Sub-title: A Creamy and Refreshing Indian-Inspired Vegan Treat
Description: These creamy and fruity popsicles are made with fresh mango puree, Greek yogurt (or your favorite nondairy yogurt), and cardamom, giving them a delicious twist on traditional Indian lassi drink. They’re perfect for satisfying your sweet tooth without breaking the bank!
Ingredients:
For the Mango Lassi Base:
* 2 ripe mangos, chopped (about 1 cup)
* 1/2 cup unsweetened almond milk or cashew milk
* 1/2 banana, sliced (optional)
* 1 tbsp. chia seeds
* 1 tbsp. honey or maple syrup (more or less to taste)
* Pinch of salt
* 1/2 tsp. ground cardamom
* Ice cubes from 1/2 cup water (for blending)
For the Coconut Milk Topping:
* 1 can full-fat coconut milk, refrigerated overnight (do not shake before opening!)
* 1/4 cup granulated sugar
Optional Garnish:
* Sliced almonds, chopped pistachios, or crushed cookies for added texture
Instructions:
1. In a high-powered blender like Vitamix or Blendtec, combine all the ingredients for the Mango Lassi base and process until smooth and creamy, about 1-2 minutes.
2. Pour the mixture into popsicle molds and insert sticks. Place the mold in the freezer for at least 4 hours or until solidified.
3. Meanwhile, prepare the coconut milk topping by opening the can of coconut milk and scooping out the thickened solids from the top. Transfer them to a small bowl and mix with the granulated sugar using a fork until well combined. Set aside.
4. Once the popsicles have frozen completely, carefully run warm water around the edges of the mold to loosen them up. Then, gently pull them out and enjoy!
Note: If you prefer a thicker consistency for your popsicles, simply reduce the amount of liquid in the mango lassi base by adding more chia seeds or ice cubes. For a more intense cardamom flavor, increase the pinch of ground cardamom.
Steps
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1
Done
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In a high-powered blender like Vitamix or Blendtec, combine all the ingredients for the Mango Lassi base and process until smooth and creamy, about 1-2 minutes. |
|
2
Done
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Pour the mixture into popsicle molds and insert sticks. Place the mold in the freezer for at least 4 hours or until solidified. |
|
3
Done
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Meanwhile, prepare the coconut milk topping by opening the can of coconut milk and scooping out the thickened solids from the top. Transfer them to a small bowl and mix with the granulated sugar using a fork until well combined. Set aside. |
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4
Done
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Once the popsicles have frozen completely, carefully run warm water around the edges of the mold to loosen them up. Then, gently pull them out and enjoy! Note: If you prefer a thicker consistency for your popsicles, simply reduce the amount of liquid in the mango lassi base by adding more chia seeds or ice cubes. For a more intense cardamom flavor, increase the pinch of ground cardamom. |
