Ingredients

The following ingredients have 4 Servings
  • 9 ounces fresh or frozen mango chunks
  • 1/2 tablespoon lemon juice
  • 9 ounces plain yogurt (I like Greek strained yogurt)
  • 1/3 cup 80 ml whole milk or cream
  • 3 tablespoons to 1/4 cup (42-50g granulated sugar)
  • Pinch of ground cardamom
  • 6 ounces fresh or frozen whole raspberries
  • Granulated sugar to taste (I used 3 tablespoons)

Instruction

  • In the pitcher of an electric blender, combine the mango, lemon juice, yogurt and milk or cream. Blend until smooth. Add more milk or cream if needed to blend smooth. Add granulated sugar to taste and blend well. Add cardamom to taste and blend well (I use just a pinch!). Pour the mixture into ice pop molds 2/3 full. You may also use disposable paper cups if you don’t have an ice pop mold.
  • Clean the blender pitcher and add the raspberries. Blend well. Add sugar to taste. Pour the puree through a sieve to remove seeds, if desired. Top the mango lassi mixture with the raspberry puree. Use a long skewer or a butter knife to swirl the two mixtures together until marbled.
  • Insert ice pop sticks and freeze for about 6 hours or until solid.
  • To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the ice pop sticks.