Mango Lassi Iceblocks


Preparation info

  • Difficulty


  • Makes:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

In the stifling heat of India, a lassi is a welcoming refreshment to cool yourself down. I’ve take the winning combination of subtle cardamom spice mixed with yoghurt and mango and fashioned it into a frozen treat. When making frozen iceblocks you normally need to add a simple sugar syrup: agave syrup makes a faster and healthier replacement and there is no need to wait for it to cool down before using it.


  • 4 very ripe mangoes, peeled, flesh roughly chopped: you will need about 400 g (14 oz) flesh
  • 50 ml ( fl oz) agave nectar or simple sugar syrup (see note)
  • 250 g (9 oz) Greek-style yoghurt
  • ¼ teaspoon ground cardamom


Put the chopped mango flesh in a blender or food processor and purée until smooth. Add the agave nectar and blend again. Combine the yoghurt and cardamom in a bowl.

Pour 2 tablespoons of the mango purée into eight 100 ml ( fl oz) iceblock (popsicle/ice lolly) moulds. Spoon some yoghurt on top and repeat the layers until the moulds are filled. Add a wooden iceblock stick and freeze for at least 4 hours.