Mango Swirl Popsicles
Can we all agree that popsicles are having a moment?
Maybe it’s the summer heat + all the gorgeous Pinterest inspiration, but I’ve had popsicles on the brain. When I saw a bag of ripe mangos in the Kroger dollar produce bin, my brain immediately said, “Popsicles. Probably with a yogurt swirl. Let’s do this.”
And here we are with mango swirl popsicles. Thank you, internal grocery store monologue.
Not much work to be done for these bad boys. Puree your mango with some lime juice, swirl with vanilla yogurt and freeze. Then try to forget they’re in the freezer for a few hours so you’re surprised when you remember you have popsicles waiting for you. I love knowing there’s a little treatsie in the freezer with my name on it, don’t you?
Also, you should definitely eat any extra mango yogurt with a spoon. You’re welcome.
- 2 ripe mangos (makes about 2 cups puree)
- juice of ½ lime
- 2 cups plain yogurt (make homemade raw milk yogurt for GAPS or coconut yogurt for Dairy-Free/Vegan/Paleo)
- 1 teaspoon vanilla extract (you can omit this if you’re using yogurt that’s already flavored with vanilla)
- 1-2 tablespoons honey (optional)
- Cut around the pit of your mango and scoop the flesh out of the skin and into a blender. Try to get as much of the mango flesh as possible off of the pit (this is easier when the mangos are really ripe, so look for soft ones). Add the lime juice and puree until smooth.
- In a medium bowl, mix your yogurt and vanilla extract (and honey, if using).
- Spoon the mango puree on top of the yogurt and gently fold the puree with just a few strokes. Try not to overmix- it will still taste great, but you’ll lose the “swirl” look if you mix it too much.
- Pour into popsicle molds. Freeze for about 30 minutes, add the sticks, and then freeze for 1-2 more hours or until firm.
- When ready to serve, run the molds under warm water until the popsicles come loose and serve immediately.