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

Procedure for Freezing Fresh Fruit:
Wash fruit well and pat dry. Cut off any unwanted skins or stems. Chop into small slices or pieces and place on a baking sheet. Do not allow the fruit pieces to touch each other. Freeze until firm. Remove from the baking sheet and place in a freezer-safe plastic bag and store in the freezer.
 
Procedure for Freezing Yogurt:
Spoon or pour yogurt into a mini-muffin tin, ice cube tray or flexible silicone mold. Freeze until firm. Let sit at room temperature for a few minutes and remove from the mold (try to avoid running hot water over the mold, it can melt the yogurt). Place in a freezer-safe plastic bag and store in the freezer.

Green Smoothie Cubes
by Oven Love

Ingredients:

• leafy greens of your choice- spinach, kale, swiss chard, etc
• liquid of your choice- yogurt, milk, juice or water

In the bowl of a food processor or blender, combine the greens and liquid. Process until smooth, adding extra yogurt or liquid as needed. Spoon or pour the green mixture into a mini-muffin tin, ice cube tray or flexible silicone mold. Freeze until firm. Let sit at room temperature for a few minutes and remove from the mold (try to avoid running hot water over the mold, it can melt the mixture). Place in a freezer-safe plastic bag and store in the freezer.