Popsicles, again?
Yes, always.

Orange popsicles, that is, since I apparently that’s my specialty. (See these creamsicles and mango yogurt pops for the proof.)

While cleaning out the fridge last week, I came upon half a papaya that needed some love (aka I didn’t have the heart to throw it out.) Usually I buy papaya strictly for juices (it’s anti-inflammatory and ya’ll know I need some of that!) but it looked past it’s juicing prime. So popsicles seemed the obvious choice in the heat of summer and because for some reason I couldn’t just cut it up and eat it like a normal person.

I could have made them straight papaya, but I love to add a bit of creaminess to my pops. I was out of any useful coconut products, so I used the cream from the top of the raw milk jar. It was a wise choice, believe you me. A little bit of lime, vanilla and honey and BAM- papaya pops comin’ at ya.

Next time you have half a papaya sitting alone in your fridge, this recipe can be your go-to. I assume that probably won’t happen to most of you, but a girl can dream.. someone out there thinks my blog is useful and actually makes my recipes, right? haha

Really, though- I love you guys. Thanks for reading my crazy popsicle posts and sticking around Oven Love for all these years. You’re the bees.

1.0 from 1 reviews

Papaya Cream Popsicles (Papaya Paletas)

 

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Prep time

10 mins

Total time

10 mins

 

This recipe will make 4-6 large popsicles and 8-12 small popsicles, depending on the size of your mold.

Author: Oven Love

Recipe type: Snack, Dessert

Serves: 4-12

Ingredients

• ½ large ripe red papaya, peeled and seeded
• ⅓ cup heavy cream, coconut cream, or full-fat coconut milk (or omit all together, if you like)
• juice of one lime
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons raw honey (optional)

Instructions

1. Place all ingredients in a blender and puree. Pour into popsicle molds and add popsicle sticks.
2. Freeze for 3-5 hours or until firm. Run warm water over the mold if the popsicles don’t come right out. Serve immediately.

3.1.09

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?

If you are a popsicle lover, check out my orange creamsicles and raspberry ice pops as well. Make them all, throw a popsicle party and then invite me to it, pleaseandthankyou.

Also, you should definitely eat any extra mango yogurt with a spoon. You’re welcome.

Mango Swirl Popsicles

 

Print

Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

This recipe will make 4-6 large popsicles or 8-12 small popsicles, depending on the size of your molds. There will be about 4 cups total of your popsicle mixture. Any extra is delicious eaten straight from a spoon!

Author: Oven Love

Recipe type: Dessert

Serves: 8

Ingredients

• 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)

Instructions

1. 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.
2. In a medium bowl, mix your yogurt and vanilla extract (and honey, if using).
3. 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.
4. Pour into popsicle molds. Freeze for about 30 minutes, add the sticks, and then freeze for 1-2 more hours or until firm.
5. When ready to serve, run the molds under warm water until the popsicles come loose and serve immediately.

3.1.09