Blueberry Mango Lassi Freezer Bars Recipe – Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Blueberry Mango Lassi Freezer Bars Recipe – Cardamom Indian Dessert

Hey everyone! If you’re anything like me, you love a good lassi. Especially on a hot day. But what if I told you we could take that creamy, dreamy lassi flavor and turn it into a refreshing, frozen treat? That’s exactly what we’re doing today with these Blueberry Mango Lassi Freezer Bars! They’re super easy to make, bursting with flavor, and honestly, they’re the perfect little escape when you need a sweet, cool bite.

Why You’ll Love This Recipe

These aren’t just any freezer bars. They’re a little slice of Indian summer, packed into a convenient, popsicle-like form. The tangy blueberries, sweet mango, and warm cardamom create a flavor combination that’s both familiar and exciting. Plus, they’re a fantastic way to use up ripe fruit! I first made these when my mangoes were perfectly ripe and I had a ton of blueberries leftover from a baking project. It was a happy accident, and now they’re a family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful freezer bars:

• 1 cup Greek yogurt
• ¼ cup blueberries
• 5-7 tablespoons white sugar
• ¼ teaspoon cardamom powder
• 1 cup Greek yogurt
• ½ cup chopped mango
• 5-7 tablespoons white sugar
• ¼ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Greek Yogurt: Choosing the Right Consistency
I prefer using full-fat Greek yogurt for the richest, creamiest texture. But you can absolutely use low-fat or non-fat if you prefer! Just keep in mind the lower the fat content, the icier the bars might be. Around 240g of Greek yogurt is equivalent to 1 cup.

Blueberries: Fresh vs. Frozen
Honestly? Both work beautifully! Fresh blueberries will give you a slightly brighter flavor, but frozen are super convenient and often more affordable. If using frozen, you don’t need to thaw them first.

Mango: Selecting Ripe, Flavorful Mangoes
This is key! You want a mango that’s slightly soft to the touch and smells wonderfully fragrant. Alphonso mangoes are my absolute favorite for this recipe – their sweetness is incredible. But any ripe mango will do! About 165g of chopped mango is equivalent to ½ cup.

Cardamom: The Queen of Spices – Regional Variations & Flavor Profile
Cardamom is everything in Indian desserts. It adds such a warm, aromatic note. I use ground cardamom for convenience, but if you’re feeling fancy, you can grind your own from the pods. There are green and black cardamom varieties; green is what you want here.

Sugar: Adjusting Sweetness to Your Preference
The amount of sugar is really up to you and how sweet your fruit is. Start with 5 tablespoons and taste as you go. You can always add more!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Make the Blueberry Lassi: In a blender, combine 1 cup of Greek yogurt, ¼ cup of blueberries, 5-7 tablespoons of sugar, and ¼ teaspoon of cardamom powder. Blend until everything is beautifully smooth.
2. Make the Mango Lassi: In a separate blender (or rinse out the first one!), blend 1 cup of Greek yogurt, ½ cup of chopped mango, 5-7 tablespoons of sugar, and ¼ teaspoon of cardamom powder until smooth.
3. Layer it Up: Line a loaf pan with parchment paper, leaving some overhang on the sides. This will make it so much easier to remove the bars later. Pour the blueberry lassi into the pan and spread it out evenly.
4. Swirl Time! Drop 4-5 spoonfuls of the mango lassi on top of the blueberry layer. Now, grab a knife and gently swirl the two mixtures together to create a gorgeous marble effect. Don’t overdo it – you want to see both colors!
5. Freeze, Baby, Freeze: Cover the pan tightly with cling film and freeze overnight, or until completely solid. Patience is a virtue here!
6. Slice & Enjoy: Remove the frozen lassi from the freezer. Use the parchment paper overhang to lift the whole block out of the pan. Slice into 7-8 bars.
7. Wrap & Store: Wrap each bar individually in cling film and store them back in the freezer until you’re ready to enjoy.

Expert Tips

A few little things I’ve learned along the way…

Achieving the Perfect Marble Swirl: Don’t overmix! You want distinct swirls of blueberry and mango, not a uniform color.

Preventing Ice Crystals: Wrapping the bars individually in cling film is key to preventing ice crystals from forming.

Freezing Time & Consistency: Overnight is best for a firm, solid bar. If you’re impatient, 6-8 hours will work, but they might be a little softer.

Variations

Want to get creative? Here are a few ideas:

Vegan Blueberry Mango Lassi Freezer Bars: Swap the Greek yogurt for a plant-based yogurt alternative like coconut or soy yogurt.

Gluten-Free Adaptations (Naturally Gluten-Free): Good news! This recipe is naturally gluten-free.

Spice Level: Adjusting the Cardamom: If you’re not a huge cardamom fan, start with just ⅛ teaspoon. You can always add more to taste. My friend, Priya, actually likes to add a tiny pinch of nutmeg too!

Festival Adaptations: Summer Cooling Treat: These are perfect for summer festivals or picnics. They’re a refreshing and unique dessert that everyone will love.

Serving Suggestions

These are amazing on their own, but you can also…

• Drizzle with a little honey or maple syrup.
• Sprinkle with chopped pistachios or almonds.
• Serve with a side of fresh fruit.

Storage Instructions

Keep these freezer bars wrapped individually and stored in the freezer for up to 2 months. After that, they might start to develop freezer burn.

FAQs

How do I prevent these freezer bars from becoming too hard?
Using full-fat Greek yogurt helps! Also, make sure they’re well-wrapped in cling film.

Can I use other fruits besides blueberries and mango?
Absolutely! Raspberries, strawberries, or even peaches would be delicious.

What is the best way to cut these bars neatly?
Use a sharp knife and run it under hot water between each slice.

Can I make these lassi bars ahead of time and store them for longer?
Yes, they’ll keep well in the freezer for up to 2 months.

Is cardamom essential to the flavor, or can I substitute it?
Cardamom is pretty key to that authentic Indian flavor, but if you absolutely can’t find it, a pinch of nutmeg or cinnamon could work in a pinch.