raspberry mango popsicles

Just recently noticed my lack in summer desserts when my sister in law asked if I had any popsicle recipes on the blog.  I quickly ordered some popsicle molds and sticks on Amazon and anxiously awaited their arrival.  These are the POPSICLE MOLDS I used.  I highly recommend them.  Very easy to remove.  Or try these POPSICLE MOLDS which I have gotten great feedback from many friends.  And they are a little less expensive.

The fruit – yogurt combo is so creamy and delicious here.  You can sub in any berry for the raspberries, like strawberries, blueberries or blackberries.

Also, make sure to use FULL FAT yogurt.. pops will taste way creamier rather than using low fat or 0% fat yogurt.

Lastly, IF you have leftover mixture, you can freeze it in a small sealable container and eat it with a spoon.  Fantastic.

Mango Ingredients:

  • 10 oz chopped mango chunks
  • 1/4 cup maple syrup (or honey)
  • 1/2 cup full fat Greek yogurt
  • 1/2 tsp vanilla extract

Raspberry Ingredients:

  • 10 oz. raspberries (rinsed & dried)
  • 1/4 cup maple syrup (or honey)
  • 1/2 cup full fat Greek yogurt
  • 1/2 tsp vanilla extract

Directions:

In a blender or food processor add all of the Mango ingredients and pulse until smooth.  Remove from blender and place in measuring cup that has a spout.  Rinse your blender with water and dry.

Next add into the blender the raspberry ingredients and pulse until smooth.

Fill each popsicle mold one third way full with the raspberry mixture.  Place molds in freezer for 30 minutes.  Remove from freezer and fill another one third with the mango mixture.  Place back in freezer for 30 minutes.  Top with remaining raspberry mixture but leave some room at the top of each mold for expansion.  Insert popsicle sticks and freeze overnight.  To remove from molds, allow to stand at room temperature for a few minutes.  Then run under luke warm water if they are stubborn to remove.

Yields 8 popsicles.

…delicious happens

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