Mango Tango


 Current mood: pain.


I just got my wisdom teeth out.
Boy, was I glad that there were a few of these popsicles in reserve.
I am so doped out on Vicodin that I don’t have the energy to type up a whole post.
I’m pretty much utterly miserable, eating popsicles and mashed sweet potatoes and yogurt and hating life.

All I want is a good crunchy kale salad. URgh.


Mango lassi popsicles, however, are a sunshiney way to nurse my poor, poor teeth back to health.

Sweet mangoes and thick, creamy skyr—Icelandic yogurt—are blitzed to the high heavens with a touch of honey and tumeric (both good for anti-inflammation) adding, respectively, a floral roundness and a spicy, mustardy complexity.  Salt and sugar to balance out all the flavors, and a touch of cream to keep the pops from being too icy.

These are so refreshing and perfect for a summer afternoon, even for the non-chipmunk people among us.


Mango Lassi Popsicles
makes 6-8 popsicles

2 cups frozen mango
3/4 cup nonfat yogurt
1/3 cup sugar (depends on how sweet your mangoes are)
2 tablespoons honey
heaping teaspoon tumeric
2 pinches kosher salt
1/3 cup cream or half-and-half

Place all ingredients in a blender in the order listed and process on high until completely smooth, about 5 minutes.
The mixture will be thick but pourable; pour it into a popsicle mold and freeze for 15 minutes, then stick popsicle sticks in and freeze completely, at least 2 hours.
Run the mold under hot water to unmold the popsicles.

4 thoughts on “Mango Tango

    1. Oh man, Lilli… It sucks! But with enough baby food and popsicles and coconut ice cream, you can get through it 😉

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