These homemade Mango Yogurt Popsicles come together in minutes and make a delicious breakfast, snack, or after dinner healthy treat.
- 2 cups (340grams) mango chunks fresh or frozen
- 1/2 cup (120 ml) 100% pineapple juice or any other juice
- 2 cups (500 grams) plain yogurt full fat
- 3 tablespoons honey or maple syrup/agave
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).
-
With a skewer, a chopstick, or a knife, gently swirl the yogurt and fruit mixture together to get a marble effect.
-
Top with the lid, insert the popsicle sticks and freeze for 4 hours or overnight.
- 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.
Did you make this recipe?
Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!