Summer is in full swing and we had a very hot weekend but thanks to these Vegan Rose Mango Lassi Popsicles we were able to maintain our sanity 😉 . For the past few days, it has been in the upper 90s and the weekend become especially hot, so we are looking at a lot of indoor time and activities. And the extremely sunny weekends either mean lots of tv time (which we are not very keen on) or the best thing is to call friends over and enjoy the day. That’s exactly what we did this Sunday and made tons of these popsicles to share.

Vegan Rose Mango Lassi Popsicles Ingredients:

Mangoes – peeled and chopped (can be fresh or frozen) Plain Vegan Yogurt Coconut Milk Rose Water – you may increase or decrease as per taste Cardamom Powder Ice-Cream Molds with Sticks Bowl of Warm Water – to help un-mold the ice-creams – optional

! For Decoration: (optional)

Dry Rose Petals – crushed Chopped Pistachio

Now, Mango Lassi is all of our favorite summer drinks and these popsicles were the next best thing that you can make using the lassi!! And to take things a notch higher, we are adding Nielson Massey rose water to even further highlight the flavors. There rose water is my all-time favorite and I’ve used it in so many of my earlier recipes like these: Cardamom, Pistachio, and Rosewater Eggless Cake Zarda – Indian Sweet Rice Pilaf with Saffron and Nuts Gulabi-Kalakand’ (rose milk fudge)

So, no matter how hot it is outside, you don’t have to sweat a ton to make these delicious Vegan Rose Mango Lassi Popsicles as the recipe comes together in 3-4 minutes. The only thing you’ve to decide is what to do for the next 2hours that it takes to freeze them. Or unless you’re going to check on them again and again which might just increase the freeze time further. (hehhehe, trust me, we have done that in the past and isn’t it help at all) 😉

Here’s the picture of how the popsicles actually look once they are finally frozen and un-molded. The trick to un-molding them without any trouble is to take a large bowl full of warm water and dip the frozen ice cream molds in it for 3-4 seconds. Then gently take out the molds, twist the cap and little, and pull out the ice-creams ever so gently. They come out really easily without breaking any part of the ice cream. (do give it a try next time you need to unmold one or when you try this recipe).   Once these Vegan Rose Mango Lassi Popsicles were out, I simply sprinkled some chopped dry rose petals and pistachio over it. Press it gently into the popsicles and then serve immediately – and that’s it, this is exactly how easy it is to make these fragrant and flavorful pops.

The only problem I have with them is trying to stop at after eating just one. Since we were serving these to our friends too for dessert, I actually made a couple of extra and they were all gone 😉 Apart from this friend whom we met in the afternoon, I’m also meeting my girlfriends at my other friend’s house to watch the new season of ‘Game of Thrones’ ;). So go ahead and beat the heat in total deliciousness and a fun way by making these Best Ever Vegan Rose Mango Lassi Popsicles and sharing with your loved ones.   ———————– Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly +  @easycookingwithmolly on Instagram –> Connect with Me Here too :  Facebook / Pinterest     

Baked Mango Cardamom Donut

Mango shortbread Parfait

  It takes 4 minutes to make the rose-mango lassi and about 2-3 hours to freeze them.

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