Cool, creamy, and flavorful, these mango thandai popsicles take just 15 minutes of prep and 4 ingredients. A perfect way to cool down in summer, just like mango matcha latte.
The mango palooza never ends in my home! Mango shrikhand, mango scones, mango salad, mango margarita – we love it all! So, we, obviously, had to try these mango popsicles with condensed milk and thandai.
They are velvety smooth. You’ll love the texture. The mellow spice of thandai, the sweetness of ripe mangoes, and that creaminess of yogurt freeze together to make the most refreshing popsicle ever.
Whether you’re cooling off after lunch or planning a dinner party dessert, this Indian popsicle recipe brings the best of two worlds—tradition and tropical joy. And if you have thandai mix leftover, try it in no-churn ice cream next.
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Why You’ll Love This Recipe
✨Quick and easy with just 4 simple ingredients and no added sugar.
✨They're kid-friendly, no-fuss, and come together in a flash. Ready in 15 minutes + freeze time.
✨The perfect, classic summer pops (very much like my mango coconut popsicles) to beat the heat throughout the scorching months!
✨Bursting with bold tropical flavors and spices, the best make-ahead dessert for guests or celebrations!
Mango Thandai Popsicle Ingredients
Mangoes: Fresh mango gives you the most delicious pops. Use any variety you can get your hands on.
If fresh mangoes are not available in your corner of the world, canned mango puree will do in a pinch. If you do use frozen fruit to make mango popsicles with thandai, add more condensed milk to balance the tartness.
Thandai powder: Homemade or store-bought, your choice. If you already have a commercial thandai mix at home, please go ahead and use it.
But for me? Homemade thandai masala mix is the clear winner.
It takes all of five minutes to make it. Stick it in the fridge, and you can use it for anything: thandai baked yogurt, eggless thandai cookies, or even thandai cheesecake.
Sweetened condensed milk: This is what gives these mango popsicles a rich and sweet flavor.
Yogurt: Plain Greek yogurt is what gives the mango thandai popsicles the luscious, creamy texture. You can use homemade yogurt. Drain it well by letting it hang for 5 to 6 hours. Else your pops will be icy, and you do not want that.
See the recipe card for full information about the ingredients and quantities.
Popsicle Recipe Variations
Yogurt: Full-fat coconut milk or cream is a great substitute in this Indian popsicle recipe.
Vegan: To make the mango popsicles vegan, use your favorite plant-based yogurt and coconut condensed milk.
Fruits: You can use the same recipe to make any fruit popsicle - jamun yogurt popsicles, or cherry yogurt popsicles.
How To Make Mango Thandai Popsicle
Step 1: Blend yogurt, sweetened condensed milk, thandai masala, and your peeled, diced mango in a food processor.
Step 2: Mix till nice, smooth, and thick.
Step 3: Taste and adjust the sweetness with some more condensed milk if the mangoes are tart or sharp.
Step 4: Pour into popsicle molds and freeze overnight.
Final step: Unmold, serve, and savor!
Pro Tips
- Use ripe, sweet mangoes for the best flavor. Use up any ripe mangoes that are left to make this soft, delicious mango bread.
- If fresh mangoes are not available, use canned mango puree or frozen mangoes.
- Blend really well so the thandai powder is fully incorporated. You want a smooth base before pouring into molds.
- Use silicone molds for easy unmolding. Run them under warm water for a few seconds to release.
- I highly recommend making them a night ahead. With all the popsicles I’ve made and continue to make, I give at least 12 hours for freezing.
How To Serve
They're fun, fuss-free, and eye-catching on a dessert table. I’d serve them as a dessert during a summer get-together or maybe a mango-themed party.
Add crushed pistachios or rose petals just before serving for extra color and texture. Want to get fancy? Drizzle melted white chocolate on top!
How To Store
Mango thandai popsicles are a terrific make-ahead dessert for brunches, BBQs, or when guests come over. Store in the freezer for up to 4 weeks.
📖 Recipe
Mango Thandai Popsicles
Ingredients
- 2 medium-sized Mangoes, peeled and diced
- 1 3/4 cups Greek yogurt You can also use thick, hung yogurt
- 1/4 cup Condensed milk
- 3-4 tbsp Thandai powder
Instructions
- Blend all the ingredients together until smooth.
- Tatse and adjust for sweetness. You can add more condensed milk if you like the popsicles sweeter or if your mangoes are not sweet enough.
- Pour the mango mixture into your popsicle moulds. Freeze overnight.
- Unmould next morning and enjoy!
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