Begin by peeling and chopping the ripe mangos into chunks. In a blender, combine the mango pieces, 1 ½ cups of plain yogurt, ½ cup of whole milk, 3 tablespoons of honey, ¼ teaspoon of salt, and a pinch of cardamom. Blend until you achieve a smooth and creamy consistency, ensuring no mango chunks remain.

Next, take silicone popsicle molds and carefully insert popsicle sticks into each compartment. Fill the molds with the mango mixture, leaving a little space at the top for expansion while freezing. Gently tap the molds on the counter to release any air bubbles. Place the filled molds in the freezer and let them freeze until solid, which will take at least 6 hours or overnight for best results.

While the mango mixture freezes, prepare the coating for your bars. In a mixing bowl, combine the remaining 1 cup of yogurt with the last tablespoon of honey and stir until well blended. In a food processor, pulse the roughly broken sugar cookies, freeze-dried mango, and crispy rice cereal until you have a coarse mixture.

Once the mango bars are fully frozen, carefully remove them from the silicone molds by gently pulling on the sticks. Dip each bar into the yogurt mixture, allowing any excess to drip off. Next, roll or sprinkle the bars in the crunchy cookie coating mixture until they are fully covered.

To set the coating, return the prepared Cookie Coated Mango Lassi Frozen Yogurt Bars to the freezer for an additional 2-3 hours.