Mango Lassi Kulfi Pops

Peel the mango and slice the flesh away from the pit in large pieces. Save every bit of that precious fruit.

Puree the mango flesh with the orange juice concentrate in a food processor or blender until completely smooth.

In a bowl, whisk the yogurt until it's silky and no lumps remain - this is crucial for smooth pops.

Add the jaggery and mango puree to the yogurt, stirring until everything is beautifully combined.

Taste and adjust sweetness - remember that freezing will dull the flavors, so it should taste slightly sweeter than your ideal lassi. (Trust your palate here. Different mango varieties have varying sweetness levels.)

Pour the mixture into kulfi molds or popsicle molds and freeze for at least 8 hours or overnight.

To unmold, run warm water over the bottom and sides of each mold for 5-10 seconds. The pops should release easily.

Serve immediately - these melt quickly but taste like pure summer.