Mango Lassi Popsicles Recipe

Photo: Uncut Recipes

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Hey there, popsicle lovers! Ever thought about taking your favorite drink and turning it into the ultimate frozen treat? That's right, we're turning the classic Mango Lassi into popsicles! This delicious twist is as cool as it gets and way more fun than sipping through a straw.

If you've been holding back on making homemade popsicles because you thought you needed fancy equipment, hold back no more! Ice pop molds, paper cups, even empty yogurt containers—this recipe is all about making do with what you have. And the best part? The two-layer marbling effect we'll create will make these popsicles look like they're straight out of a gourmet kitchen.

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INGREDIENTS:

Which Mango: The type of mango you choose will significantly influence the flavor profile of your Mango Lassi Popsicles. For a nuanced tropical flavor, go for Ataulfo or Kent varieties, which are often sweeter and less fibrous than other types like Tommy Atkins. When selecting a mango, apply a slight pressure; it should yield a bit, indicating ripeness. Aroma is another indicator; the fruit should emit a fragrant, sweet smell. Overripe mangos could introduce a fermented flavor, while underripe ones will be tart and may require additional sugar.

Greek Yogurt Consistency and Fat Content: Greek yogurt varies in consistency and fat content, which will affect the creaminess of your popsicles. A higher-fat yogurt, like 5% or even 10%, will create a creamier, richer popsicle, whereas lower-fat versions will offer a lighter end product. The protein in Greek yogurt will also help to stabilize the popsicles, making them less icy and more creamy, which is why it's preferable to regular yogurt in this recipe.

Making Greek Yogurt at Home: To make your own Greek yogurt, take regular whole-milk yogurt and strain it through a cheesecloth for several hours to remove the whey. You'll end up with a thicker, more concentrated yogurt that can be used in your recipe.

Alternative to Mango: If mangos are out of season or you're interested in variety, consider using ripe peaches or even a tropical fruit like papaya. Each will lend its own unique flavor and sweetness level to the popsicles.

MAIN STEPS:

Blending Consistency: The texture of your mango puree needs to be silky smooth for a creamy popsicle outcome. Even a small chunk left unblended can disrupt the experience of an otherwise perfect Mango Lassi Popsicle. Make sure to blend longer than you think is necessary and consider straining the puree for an impeccable texture.

Chilling for Marbling: The chilling step is not just a waiting game; it's essential for achieving the marbled effect between the mango and yogurt layers. If the mixtures are too runny, they will blend together in the mold rather than maintaining distinct, visually pleasing layers. Don't rush this step; letting the mixtures sit in the fridge for the full hour is important.

SERVED WITH:

Starter: Ceviche (Peru): A seafood dish made from fresh, raw fish cured in freshly squeezed lime or lemon juice and spiced with chili peppers. The citrusy tang would pair well with the sweetness of the Mango Lassi Popsicles.

Main Course: Tandoori Chicken (India): Chicken is marinated in a mixture of yogurt and spices and then roasted in a tandoor. The spicy, tangy flavors of the chicken can be perfectly balanced by the cool Mango Lassi Popsicles.

Side Dish: Tabbouleh (Lebanon): A vegetarian dish primarily made of tomatoes, finely chopped parsley, mint, bulgur, and seasoned with olive oil, lemon juice, and salt. The freshness of the herbs would complement the fruity sweetness of the Mango Lassi Popsicles.

Main Course: Pork Adobo (Philippines): Pork marinated in soy sauce, vinegar, and garlic, then browned and simmered until tender. The slightly tangy, salty dish would be complemented by the sweet and creamy Mango Lassi Popsicles.

Side Dish: Pommes Dauphinoise (France): A dish of sliced and layered potatoes and cheese, cooked in milk. Its creamy and rich flavors will contrast the fruity lightness of the popsicles.

Dessert: Baklava (Turkey): A sweet pastry made of layers of filo filled with chopped nuts and held together with syrup or honey. The rich, nutty flavors would make for an interesting contrast with the light, fruity Mango Lassi Popsicles.

Drink: Jasmine Tea (China): A fragrant variety of tea scented with the aroma of jasmine blossoms. The delicate floral notes in the tea would pair beautifully with the fruity and tangy Mango Lassi Popsicles, offering a refreshing palate cleanser.

ALTERNATIVES:

Dessert: Mango Shrikhand (India): This is a dessert made with strained yogurt, ripe mango pulp, and a touch of cardamom. A chilled dish, it serves as a delightful end to a spicy Indian meal.

Dessert: Mango Sticky Rice (Thailand): Glutinous rice is cooked and served with fresh mango slices and drizzled with coconut milk. The dish balances sweet and creamy flavors, making it a popular dessert in Thai cuisine.

Drink: Ayran (Turkey): A refreshing yogurt drink seasoned simply with a pinch of salt. While it doesn't include mango, it has the tangy yogurt base that is also present in Mango Lassi Popsicles.

Dessert: Rice Pudding with Mango Compote (United States): Traditional rice pudding is given a tropical twist with a mango compote on top. The creamy rice pudding complements the tangy and sweet mango.

Snack: Mango Yogurt Parfait (France): A layered snack or dessert featuring mango chunks, Greek yogurt, and granola. It's a simple yet elegant dish that provides a burst of flavor and a variety of textures.

Dessert: Mango Kulfi (India): An Indian frozen dessert that is similar to ice cream but denser. Made with condensed milk and flavored with mango, it offers a richer, creamier experience.

Drink: Mango Smoothie (Global): Blended with mango, yogurt or milk, and sometimes a touch of honey or sugar, this smoothie is a refreshing beverage enjoyed worldwide. It retains the key ingredients of Mango Lassi Popsicles but in liquid form.

HISTORY:

The Mango-Greek Yogurt Popsicle is an interesting confluence of two disparate culinary traditions: the ancient mango-based dishes of South Asia and the rich, creamy history of Greek yogurt from the Mediterranean. While both mango and yogurt have their individual histories and cultural significances, their union in this frozen treat is a testament to the evolving nature of modern global cuisine.

Greek yogurt, famed for its thick consistency and tart flavor, adds a unique texture and richness to the popsicle. The creamy nature of Greek yogurt contrasts well with the natural sweetness of mango, making it a luxurious ingredient that elevates the dish. Originating from Greece and prevalent throughout the Mediterranean, Greek yogurt has seen a surge in global popularity, particularly as a healthier alternative to regular yogurt.

Unlike the traditional Mango Lassi, the incorporation of Greek yogurt likely places the origin of this dish in more cosmopolitan settings, possibly within the kitchens of chefs or culinary enthusiasts who are keen on experimenting with ingredients from different regions. In doing so, they have created a dish that speaks to a more global palate, one that appreciates the union of different culinary traditions.

TIPS:

Mango Varietal Pairing: Experiment with different mango varieties like Alphonso, Kent, or Ataulfo for different taste profiles. Each offers its own unique sweetness, tartness, and aromatic qualities.

Infuse Natural Botanicals: Infuse the simple syrup with culinary-grade lavender or rose petals to add a floral note.

Ingredients:

Conversions and Servings: Cups (3 Popsicles) Cups (6 Popsicles) Cups (9 Popsicles) Cups (12 Popsicles) Cups (15 Popsicles) Cups (18 Popsicles) Cups (24 Popsicles) Imperial (3 Popsicles) Imperial (6 Popsicles) Imperial (9 Popsicles) Imperial (12 Popsicles) Imperial (15 Popsicles) Imperial (18 Popsicles) Imperial (24 Popsicles) Metric (3 Popsicles) Metric (6 Popsicles) Metric (9 Popsicles) Metric (12 Popsicles) Metric (15 Popsicles) Metric (18 Popsicles) Metric (24 Popsicles)

Directions:

01 - First things first, gather all your ingredients. We're showing you how to make these with Ice Pop Molds and paper cups. If you don't have molds, don't worry! You can get creative and use small paper cups with wooden craft sticks or even small, empty yogurt containers with sticks.


Preparing the Mango Puree:

02 - Take 2 Mangoes and peel them. Once they're peeled, cut the juicy flesh into small pieces.

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03 - Put the Mango chuncks into a blender.

04 - Pour the Homemade Simple Syrup into the blender with your Mango chunks and blend it all until you get a smooth, creamy texture.

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05 - Transfer the Mango puree in a large bowl, and add the Greek Yogurt in. Mix the two together using a whisk.


Creating the Yogurt Mixture:

06 - In another bowl, combine the Greek Yogurt with Homemade Simple Syrup. Use a whisk to mix it until it's smooth.

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Chilling and Filling:

07 - Cover both of your mixtures (the mango one and the yogurt one) with Cling Film. Put them in the fridge for about 1 hour. This helps them firm up a bit, making it easier to create beautiful marbling effects in your popsicles.

08 - It's time to fill your popsicle molds or cups. Alternate between layers of the Mango Mixture and the Yogurt Mixture to create a marbled look.. or you can slightly mix them in a bowl.

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09 - Insert your sticks into the filled molds or cups. Place these in the freezer and let them set. This usually takes about 4-6 hours.

10 - Ready for the big reveal? To get your popsicles out, run the molds or cups under hot water. They should slide out easily. Enjoy your homemade Mango Lassi Popsicles!

Photo: Uncut Recipes

Notes:

Mango Choice: Opt for ripe and juicy mangos. Unripe or less flavorful mangos may result in bland popsicles. The recipe calls for a third of a large mango, but the "2 Mangoes" in the direction could be confusing—be sure to measure accurately.

Yogurt Consistency: The use of Greek yogurt is crucial for the creamy texture. If you don't have Greek yogurt, you can use regular yogurt but strain it to remove excess water.

Blending for Puree: Achieving a smooth, lump-free mango puree is vital for the texture of your popsicles. Ensure there are no fruit chunks remaining in the puree to avoid inconsistency in texture.

Marbling Technique: Refrigerating your mixtures before filling the molds isn't merely a whim; it's for a better layering effect and could also enhance the flavors. Don't skip this step if you want the aesthetic marble look. Pay attention while layering the mango and yogurt mixtures. A spoon can be a useful tool for this. If you just dump each layer, you may not get the marbled effect you're looking for.

Unmolding the Popsicles: Running hot water over the molds will make it easier to remove the popsicles, but do it briefly. Too much hot water could start melting the outer layer of your popsicles.

Storing Popsicles: Once you've removed them from the molds, if you're not consuming them immediately, individually wrap them in cling film or place them in a ziplock bag, separated by layers of parchment paper to avoid sticking. Store them in the deepest part of your freezer.

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Written by: Uncut Recipes

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