Banana Protein Shake


  • 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.


  • Any type of unsweetened vegan yogurt can be substituted for the coconut yogurt.
  • You can use either store-bought or fresh lime juice. In a pinch, you could try lemon juice, but I haven’t tried it this way.
  • You can use any liquid sweetener (like date syrup, maple syrup, or vegan honey), but some have slightly different profiles. I tested this with agave syrup.
  • The turmeric and cardamom are totally optional. They lend a bit of unique Indian flavor to the popsicles, but they will still taste great without.


  1. 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.
  2. 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.)
  3. Place the popsicle molds in the freezer. Freeze for at least 8 hours or overnight.
  4. When the popsicles are fully frozen, serve and enjoy!
  5. 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.
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