- 1 ½ cups frozen mango cubes — This is the star of the show! Fresh mango is also fine, but I used frozen because it’s always in season and requires no prep work!
- ½ cup coconut yogurt — For creaminess.
- 2 tbsp agave (or sweetener of choice) — Any sweetener works fine, but I used agave since is closest in flavor to honey, which is a more traditional sweetener in a mango lassi.
- 2 tbsp lime juice — For a little burst of citrus.
- ¾ cup water
- ¼ tsp turmeric and ¼ tsp ground cardamom –These added spices are totally optional, but I think they lend a bit of unique flavor to these mango pops.
- Place all of the ingredients in a high-speed blender and blend to combine. The consistency should be thinner than a smoothie but thicker than water.
- Pour or spoon the liquid into the popsicle molds. Place the sticks or lids on the popsicles. (For help choosing the right form, see my tips on choosing a popsicle mold here.)
- Place the popsicle molds in the freezer. Freeze for at least 8 hours or overnight.
- When the popsicles are fully frozen, serve and enjoy!
- To remove the popsicles from the form, you might need to let them defrost on the counter for a few minutes, or you can run them under warm water until the ice pop releases from the mold.