There’s nothing like the first bite of an icy popsicle on a hot day. But these Vegan Mango Lassi Popsicles aren’t just any frozen treat — they’re a creamy, tropical, flavor-packed experience you can feel good about eating. Inspired by the classic Indian drink mango lassi, these pops are naturally sweet, dairy-free, and made with real fruit. They’re perfect for sunny afternoons, kid-friendly desserts, or a quick grab from the freezer when you need something refreshing.
If you love mango lassi, vegan mango coconut popsicles, or any kind of healthy mango popsicle recipe, this one is going to be your new go-to.
Why You’ll Love These Vegan Mango Lassi Popsicles
- Dairy-Free, But Creamy – Coconut yogurt gives that luscious lassi texture without dairy.
- Naturally Sweet – Ripe mangoes and just a touch of maple syrup mean no refined sugar bombs.
- Customizable – Add pineapple for a tropical twist, or swap in ginger for a spicy kick.
- Kid-Approved – Perfect for toddlers and picky eaters alike.
- No Fancy Equipment – Just a blender and popsicle molds.
Ingredients You’ll Need
To make these vegan popsicles, keep it simple. Here’s your short shopping list:
- 2 cups fresh or frozen mango chunks (ripe is key for flavor)
- 1 cup coconut yogurt (unsweetened for better control over sweetness)
- ½ cup coconut milk (full-fat for creamy texture)
- 2–3 tablespoons maple syrup (or agave)
- 1 teaspoon lime juice (brightens the flavor)
- Optional add-ins: pinch of ground cardamom, grated fresh ginger, or diced pineapple
Step-by-Step Instructions
Step 1: Prep the Mango
If using fresh mango, peel and dice it. Frozen mango works fine — just thaw slightly so it blends smoothly.
Step 2: Blend the Base
In a blender, add mango chunks, coconut yogurt, coconut milk, maple syrup, and lime juice. Blend until smooth and creamy. Taste and adjust sweetness if needed.
Step 3: Add Your Twist
For a tropical punch, stir in small pineapple chunks before freezing. For a mango ginger yogurt popsicle vibe, add ½ teaspoon grated ginger to the blender.
Step 4: Pour and Freeze
Pour the mixture into popsicle molds. Tap lightly to remove air bubbles. Insert sticks and freeze for at least 5–6 hours, or overnight.
Step 5: Release and Enjoy
To unmold, run warm water over the outside for a few seconds. Gently pull out the pops and dive in.
Flavor Variations
- Pineapple Coconut Popsicles – Replace half the mango with pineapple for a tart-sweet twist.
- Mango Paletas Recipe – Keep it simple with mango puree, lime, and a splash of coconut water.
- Paleo Mango Popsicles – Skip the yogurt and just use mango puree with coconut milk and honey.
- Healthy Mango Lassi Recipe – Blend mango with plant-based yogurt and almond milk for a drink instead of freezing.
Tips for Perfect Vegan Mango Lassi Popsicles
- Use the sweetest mangoes you can find — flavor depends on the fruit.
- Don’t skimp on fat; coconut milk and yogurt keep pops from getting icy.
- If making for toddlers, skip the added sweetener — mango is usually sweet enough.
- Popsicle molds with silicone sides make unmolding easier.
- For a layered look, blend mango separately and alternate layers with coconut yogurt.
Trying This Recipe for the First Time?
Do a mini freeze test — pour a little of the blended mixture into an ice cube tray and freeze for an hour. Taste one cube. If the flavor feels flat when frozen, add more sweetener or lime before committing the whole batch to the freezer.
Final Thoughts
These vegan mango lassi popsicles are proof that healthy treats can be exciting. They’re creamy, tangy, sweet, and downright refreshing. Plus, they fit right into vegan eating, dairy-free treats, or even as a fun toddler meal. Whether you call them mango popsicles, paletas de hielo, or just “the reason I survive summer,” one thing’s certain — you’ll want them stocked in your freezer all season.
Vegan Mango Lassi Popsicles
Ingredients
Method
- If using fresh mango, peel and dice it. If frozen, thaw slightly so it blends well.
- Add mango, coconut yogurt, coconut milk, maple syrup, and lime juice to a blender. Blend until smooth and creamy.
- Taste the mixture. Add more maple syrup if you want extra sweetness.
- Stir in optional add-ins like cardamom, ginger, or pineapple for more flavor.
- Pour the mixture into popsicle molds. Tap lightly to remove air bubbles.
- Insert popsicle sticks and freeze for at least 5–6 hours or until fully solid.
- To remove, run warm water over the outside of the molds for a few seconds. Gently pull out and enjoy.
Notes
- The sweetness will vary depending on your mango. Taste before freezing and adjust as needed.
- Coconut yogurt makes them creamy, but you can swap with almond or soy yogurt — just expect a lighter texture.
- For the best popsicle release, avoid pulling hard. Gentle warming of the mold edges works best.
FAQ
Q: Can I use almond or soy yogurt instead of coconut yogurt?
Yes, but coconut yogurt gives the richest texture. Other vegan yogurts work, though they may be less creamy.
Q: Can I make these without a blender?
If your mango is very ripe and soft, you can mash it by hand, but the texture will be chunkier.
Q: How long do they last in the freezer?
Up to 2 months, but the flavor is best within the first few weeks.
Q: Can I use canned mango puree?
Absolutely. Just check the label for added sugars.
Q: Are these good for breakfast?
Sure. They’re basically fruit and yogurt — just frozen.
