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Murielle Banackissa

Creamy Mango Lassi Pops

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8 hours 10 mins Prep: 10 mins Cook: 8 hours
Serves 6

Made of only 3 ingredients, these vegan pops are inspired by a traditional Indian drink: the mango lassi. Tangy, refreshing, and sweet, they are wonderful as a snack or a cooling dessert.



  • 1 14.5oz can coconut cream (I used this one)
  • 3 ripe ataulfo mangoes , peeled and pitted
  • 3 tbsp maple syrup , optional or more to taste 


  1. Step 1

    Open your can of coconut cream and carefully scoop out the hardened coconut cream at the top into a blender—you should have about 1 cup of coconut cream. Use the remaining coconut water in smoothies.

  2. Step 2

    Add the mango flesh and maple syrup (if using) to the blender with the cream.

  3. Step 3

    Blend until smooth and divide between popsicle molds. Insert wooden stick and transfer to the freezer for at least 8 hours, or until fully set.

  4. Step 4

    Enjoy frozen and keep in the freezer for up to two weeks.

Common Questions & Swaps

  • Can I use regular (red) mangoes instead of ataulfo mangoes? Yes, you definitely can. Aim to have about 2 cups of flesh for this recipe and make sure your mangoes are ripe and on the softer side. If you use another kind of mango and you find your lassi mixture to be lacking a little of tang that you generally find in the traditional Indian drink, add 1-2 tablespoons of plain coconut yogurt or a teaspoon of lemon juice.
  • Can I use coconut milk instead of coconut cream? Canned coconut cream has a higher fat content than full fat coconut milk. Therefore, you only need one can of it to make this recipe. However, when leaving coconut milk in the fridge overnight—if it is a high quality coconut milk without conservation agents—it should separate. If you choose to use coconut milk instead of coconut cream, buy two or three cans of them to ensure you have 1 cup of coconut cream once scooped out.

  • Can I use another sweetener? Yes. However, I would suggest opting for a liquid sweetener since we are not heating up the mixture and thus if you are using granulated sugar for example, it might not get dissolved.

  • Can I omit the maple syrup? Totally, simply taste your mango-coconut cream mixture before adding maple syrup in and if you feel like the sweetness is to your liking, do not add it in!

Mango Lassi Pop in a tray with ice and other mangoes.
Close up of ataulfo mango
Two mango pops in a ice cube tray
Mango lassi pop with bite taken out.

Every summer, it has become a tradition that I release a recipe for a sweet icy treat.

This summer, mangoes are taking the trophy home!

I have been obsessed with mangoes for years! Once July hits, the very best, juicy mangoes hit the shelves in grocery stores and that’s my cue to stock up. Thankfully, there is a store near me that sells crates of them at a cheaper price so that allows me to always have a couple in the fridge to enjoy as a snack or dessert.

Mangoes are incredibly sweet, juicy, and wonderfully fleshy. They are amazing on their own but I also very much enjoy them in desserts!

Close up of bite taken out of mango lassi pop.

Today, I want to share with you the recipe for these Creamy Mango Lassi Pops. They are incredibly easy to make, but taste absolutely divine!

First, let’s talk about ingredients. All you need for this recipe are:

  1. Coconut Cream
  2. Ataulfo mangoes
  3. Maple syrup

Coconut cream — The coconut cream in this recipe is what makes these pops creamy. There are two ways you can get coconut cream:

  • Purchase a can of coconut cream, put it in the fridge overnight and scoop out the hardened cream.
  • Purchase two or three cans of coconut milk, put them them in the fridge overnight and scoop out the hardened cream.

I personally used Cha’s Organics’ coconut cream. This allows me to only buy 1 can and to have to deal with less coconut water left at the bottom of the can than if I used a few cans of coconut milk.

If you decide to go the route of coconut milk, it is very important that you opt for a coconut milk brand that is high quality and contains no conservatives. One brand that always, always separates in two distinct layers of coconut cream and coconut water is Native Forest’s Organic Coconut Milk – Classic.

Ataulfo mangoes — Ataulfo mangoes are smaller than the traditional red mangoes. Their peel has a deep yellow-orange hue and their flavor is more complex than red mangoes. It features some floral notes and has a wonderful tang that makes them perfect for a mango lassi-inspired recipe. By using slightly tangy ataulfo mangoes instead of the more traditional red mangoes, I found that there was no need to purchase vegan yogurt — a traditional addition to mango lassis. One important thing to remember for these mangoes is: use ripe mangoes! This will really make a difference in the level of sweetness of your mangoes and in their creaminess. If it means you have to let your mangoes ripen for a few days on the counter, do it; it will be so worth it!

Maple syrup — The addition of maple syrup is simply to enhance the sweetness of these pops. If you feel like your pops are already super sweet, simply omit it.

Well, if you are looking for a recipe to cool you off this summer (or during what is left of it!), this recipe is a wonderful, easy way to do so.

These mango pops are incredibly simple to put together, require very few ingredients and taste like you are in the tropics!

If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).

Have a wonderful week my friends!

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