½ cup (120 ml)100% pineapple juiceor any other juice
Yogurt Layer:
2 cups (500 g)plain yogurtfull fat
3tablespoonshoneyor maple syrup/agave
Instructions
Mango layer:
In a blender, food processor, or with an immersion blender, puree the mango chunks and pineapple juice until smooth. Set aside.
Yogurt layer:
In a small bowl, stir together the yogurt and honey.
Fill the molds:
Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt until the molds are filled to 1/4-inch from the top (this allows for expansion when freezing).
Swirl:
With a skewer, a chopstick, or a knife, gently swirl the yogurt and fruit mixture together to get a marble effect.
Freeze:
Top with the lid, insert the popsicle sticks and freeze for 4 hours or overnight.
Notes
To remove the popsicles from the mold, run them under warm water for 30 seconds and then gently pull on the popsicle sticks or place the popsicle mold in a large pot of warm water for 20-30 seconds, then pull gently on each popsicle stick until the pops release.
Storage: once all of the popsicles are removed from the mold, wrap them in parchment paper, place them in a zip-lock bag wrap, and return to the freezer to eat later!
The recipe makes approximately 10 popsicles, depending on the size and shape of your molds.