Mango Lassi Popsicles

1. Before You Start: Please note that this recipe requires a chilling time of 4½ hours.
2. Gather all the ingredients. Prepare the popsicle molds. I used reusable Tovolo Groovy Ice Pop Molds and paper cups for demonstration. I also recommend the commercial-grade ONYX stainless steel popsicle mold or silicone popsicle molds (here‘s another.) For DIY popsicle molds, you can use small paper cups and wooden craft sticks or recyclable small plastic yogurt cups and craft sticks.

To Prepare the Mango and Yogurt Mixtures

1. Peel 2 mangoes. Cut the flesh into chunks and put them in a blender. Add 1 Tbsp of the 1 cup Homemade Simple Syrup and puree until it turns creamy.
2. In a large measuring cup, add one-third of the 1 cup Greek yogurt. Then pour the mango puree on top.
3. Add enough simple syrup to the mixture so that you have 2 cups (480 ml) total.
4. Pour into a large bowl and whisk it all together.
5. In a separate bowl, whisk together the remaining two-thirds of the Greek yogurt and the leftover simple syrup.
6. Now you have a yogurt mixture and a mango mixture. Place both mixtures in the refrigerator for 30–60 minutes until they are a little more firm (for better marbling).

To Make the Popsicles

1. Add the two mixtures to your popsicle molds or cups, alternating between the mango mixture and the yogurt mixture. If your popsicle mold comes with sticks, then insert the sticks and place them with the covers. If your molds don‘t have a cover, make sure to wrap each mold/cup with plastic wrap before you insert the craft sticks.
2. With scissors, snip a hole in the center of the plastic wrap on top of the molds. Insert craft sticks through the hole into each mold/cup. Place in the freezer for 4–5 hours until firm.

To Serve

1. To remove the popsicles from the molds/cups, run the molds under hot water until the popsicles release easily. Enjoy!

To Store

1. Store any leftover popsicles, covered in their molds, in the freezer for up to 6 weeks.