With summer right around the corner (this weekend in fact!), how do you beat the heat? Ever since we got a Zoku Quick Pop Maker, we’ve been making ice pops every day. Here’s our current favourite ice pop recipe, perfect for keeping cool on the porch summer afternoons. These mango lassi ice pops are absolutely delicious, plus they’re dairy-free, free of added sugar, and paleo-friendly. (Of course you can make these in any ice pop mold. I just like my Zoku because they freeze in minutes!)
Mangoes have been my favourite fruit ever since I was a little girl. Hubby picked up a case of sweet Mexican Ataulfo mangoes on the weekend, and I’ve been in mango heaven ever since!
I was inspired by one of my favourite summer drinks, a mango lassi, to use some of those beautiful mangoes for ice pops. Mango lassi is a traditional Indian drink made with mango, yogurt, and water. As hubby and Kay don’t eat dairy, I subbed the traditional yogurt with coconut milk. I added a peeled and sliced mango, some vanilla extract, a pinch of cardamom, and a pinch of salt, then blended it into a smooth puree. Pour the mix into your popsicle mold, freeze, and enjoy!
You could use mango puree from a can, but I really recommend using fresh mango whenever it’s in season. In case you didn’t already know, here’s the easiest way to prepare a mango. Cut thick slices (about a third of the mango’s width) off both sides of the mango on the flat sides. Score the inside of each slice in a cube pattern and push the inside up so it resembles a little hedgehog. This will separate the cubes so they’re ready to either slice or just eat right off the skin. Peel the remaining skin off the edges and slice or eat the rest of the mango off the stone inside. Yum!
This mango and coconut milk mixture is delicious! You don’t even have to freeze it. Try making this with chilled mango, chilled coconut milk (the cream will rise to the top of the chilled can – use this “cream” for a thicker lassi), and a couple of ice cubes. Blend well for a refreshing icy mango drink.
- 1 cup fresh mango pieces (or 3/4 cup pureed mango)
- 3/4 cup coconut milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cardamom
- pinch of sea salt
- Puree all ingredients in blender.
- Pour into ice pop molds and freeze.
- Alternatively, use chilled mango and chilled coconut milk in above recipe, and blend ingredients with two or three ice cubes to make a wonderfully refreshing dairy-free mango lassi smoothie.
Disclosure: This post contains affiliate links. This West Coast Mommy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.