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Mango 'Lassi' Creamsicles

2 cups mango pulp
1 cup plain or greek yoghurt
1 cup half and half or heavy cream
Seeds from 2 green cardamom pods, crushed
1 - 2 tablespoons of sugar, or to taste
1 - 2 teaspoons lemon juice


Blend together the mango pulp, yoghurt, half and half or whipping cream, cardamom seeds, sugar and lemon juice.

Taste and add a little more sugar/ lemon juice to your taste.

Freeze in popsicle moulds, for at least 12 hours, or until frozen solid.

To unmould, run water over popsicle moulds, which should release the creamsicles.


  • I prefer to use heavy cream in these creamsicles, as they add a creamier texture. If you use half and half, the creamsicles may turn out a little icier.
  • You can strain the yoghurt, if you wish, for a creamier texture.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise