Summer’s in full force and we’re totally here for it! The weather has been pretty warm and sunny lately so we’re cooling down with these super simple and delicious, Cookie Coated Mango Lassi Frozen Yogurt Bars. These bars are kind of like the classic Good Humor Bars, but SO much easier. There’s no need for an ice cream machine and although there are a few different steps to take for these guys, they’re really simple to make.
I love drinking a thick and creamy mango lassi and these bars are an even more fun version. The cookie and freeze-dried mango coating is everything here! I found the freeze-dried mangos at my local Trader Joe’s and I think they’re pretty easy to find, but if not you can also find them here! I bought the ice cream bar molds here and use them all the time! I love their “mini” size and how easy they are to unmold…no dipping in water to loosen them up needed at all! They’re also really great to use for frozen cheesecake bars, which we’ve definitely done a bunch of times!
Not only do I love these bars because they’re easy and delicious, but because they also make a bunch and hold up in the freezer really well! So you can just stick them in a resealable bag, once they’re fully frozen, and snack on one whenever you have a craving for something sweet. Enjoy! xx, Jenny
Ingredients: silicone ice cream molds Directions:
Cookie Coated Mango Lassi Frozen Yogurt Bars
Makes 14 to 16
2 ripe mangos, peeled and pitted
2 1/2 cups plain yogurt, divided
1/2 cup whole milk
4 1/2 tablespoons honey, divided
1/4 teaspoon salt
3 cups roughly broken sugar cookies
2 (1 1/2 ounce) bags freeze-dried mango
1 cup crispy rice cereal
14-16 mini wooden popsicle sticks
1. Mango base: Place ripe mangos, 11/2 cups yogurt, milk, 3 tablespoons honey, salt, and cardamom in a blender and blend until smooth.
2. Insert popsicle sticks into silicone molds and fill each mold with mango the mango base.
3. Freeze each mango bar until completely solid, at least 6 hours.
4. Once bars are frozen, stir together remaining yogurt and honey and pour into a tall glass.
5. Place broken cookies, freeze-dried mangos and cereal into a food processor and pulse until coarsely ground together.
6. Pour cookie mixture into a shallow baking dish and set aside.
7. Assemble: Line a baking sheet with parchment. Unmold mango bars and dip each bar in the honey yogurt, then dredge each bar in the cookie mixture until fully coated.
8. Place coated bars on the prepared baking sheet and freeze bars again until fully frozen, at least 2 to 3 hours. Serve.
silicone ice cream molds