Cookie Coated Mango Lassi: 12 Irresistible Treats

Enjoy these Cookie Coated Mango Lassi Frozen Yogurt Bars, a delightful and refreshing treat combining mango sweetness with creamy yogurt.

Scale

2.5 cups Plain Yogurt (Greek yogurt can offer a creamier texture.)
0.5 cup Whole Milk (Almond or coconut milk works for a non-dairy option.)
4.5 tablespoons Honey (Use maple syrup for a vegan alternative.)
0.25 teaspoon Salt (Can be omitted if monitoring sodium intake.)
1 each Ripe Mango (Choose fresh mangos for the sweetest flavor.)
pinch Cardamom (Cinnamon can be used for a different taste.)
3 cups Sugar Cookies (Provides a delightful crunch; either homemade or store-bought.)
2 bags Freeze-Dried Mango (Crushed dried apricots are a suitable alternative.)
1 cup Crispy Rice Cereal (Opt for a gluten-free variety if desired.)
1 cup Plain Yogurt (For coating mixture.)
1.5 tablespoons Honey

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Prepare Mango Base: Peel and chop ripe mangos. Add them to a blender with 1.5 cups of yogurt, 0.5 cup of milk, 3 tablespoons of honey, 0.25 teaspoon of salt, and a pinch of cardamom. Blend until silky smooth, about 1-2 minutes.
Mold Bars: Insert popsicle sticks into silicone molds. Pour the mango mixture into molds and freeze for at least 6 hours.
Prepare Coating: In a bowl, mix 1 cup of yogurt with 1.5 tablespoons of honey. In a food processor, pulse sugar cookies, freeze-dried mango, and crispy rice cereal until coarsely mixed.
Coat Bars: Unmold frozen bars and dip into yogurt-honey mixture, then roll in the cookie mixture.
Final Freeze: Place coated bars on a baking sheet and freeze for 2-3 hours until firm.