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Mango Lassi Yogurt Pops

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“A wonderful way to get your mango lassi in a pop! Adapted from the cookbook Summer Bicknell of Locopops.”
6 6 oz. pops

Ingredients Nutrition

  • 1 mango
  • 14 cup orange juice concentrate (optonal)
  • 1 12 cups plain yogurt (or use vanilla or other flavored yogurt like lemon)
  • 2 -3 teaspoons sugar (to taste)


  1. Peel mango and cut fruit away from pit. Discard pit. Puree mango flesh in food processor or blender with orange juice concentrate. In a bowl, stir yogurt until smooth and creamy (no lumps). Add sugar and pureed mango mixture and stir to blend thoroughly. Taste for sweetness. If it tastes perfect before freezing, add a pinch or two more sugar; flavors tend to diminish when frozen.
  2. Pour into pop molds and freeze at least 8 hours. To extract, run hot water over bottom and sides of pop mold for 5 seconds. Repeat for 5 seconds if needed. Serve immediately.
  3. Variations: Try fresh blueberries or strawberries instead. Generally, you need only ½ cup of fruit puree to 12 ounces yogurt. Just remember to taste for sweetness, as fruits vary. Makes 6 (6-ounce) pops.

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