Camille Styles

Global Kitchen

Mango Lassi Popsicles

July 26th, 2017

There’s a part of Houston that is home to an eclectic mix of South Asian shops – from clothing, jewelry, and specialty grocery stores, the neighborhood is sometimes referred to as the “Little India” of Houston. Every few weeks my mom would drive my brother and I out to the area to pick up the essentials: bulk spices, rice and flours in bags that were almost as big as we were, strangely shaped vegetables that we couldn’t quite pronounce, and cartons of Indian desserts for my dad to snack on after dinner. My goal for these trips when we were younger was not to watch my mom carefully pick out these items, but to get a little sweet treat for myself – mango kulfi. Every time we’d get to the check out line, my mom would point to the little freezer in the corner of the grocery store and my brother and I got to pick out one of these little pink cartons with red stripes and a little picture of the flavor on it (mango, pistachio, or rose) for ourselves. We got little wooden spoons that were essentially just short and stubby popsicles sticks, tore off the lids, and were content for the ride home.

It’s been a while since I had the treat in those mango kulfi’s, but since we’re smack dab in the middle of a particularly hot summer and I no longer live close to a source of good mango desserts, I figured I’d get my DIY on with a lighter version of the sweet treat in those little cartons. Besides – who can turn down a yummy popsicle this time of year??

Mango Lassi Popsicles

mango lassi popsicles - flavored with cardamom, saffron, and pistachios | This Brown Kitchen

Serves 10 popsicles


  • 4 cups of frozen mango cubes, thawed
  • 1 13oz can of coconut milk
  • 4 tablespoons of coconut sugar
  • 1/2 tsp whole cardamom seeds
  • 1/2 tsp rose water extract
  • 1/2 tsp ginger powder
  • pinch of saffron
  • pinch of salt
  • chopped pistachios for garnish (optional)


  1. thaw the mango cubes.
  2. in a stove top pot, add the remaining ingredients except the pistachios and bring up the a simmer, making sure the sugar has dissolved. remove from heat and cool to room temperature.
  3. add the mango cubes and milk mixture to a blender and blend until smooth, to a thick milkshake texture.
  4. pour the mixture into the popsicle molds. *option to add chopped pistachios to the molds for the bottom of the popsicles.
  5. add the top onto the popsicle molds, insert the popsicle sticks, and let freeze overnight.
  6. when ready to eat, remove the popsicle mold top and run the molds under warm water to loosen and remove. enjoy!

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