Summer is popsicle season! Popsicles don’t have to include Jello mixes and strange chemical colorants – healthy popsicles are very easy to make at home. This is my second popsicle recipe of the summer – the first is a recipe for strawberry basil lemonade pops and can be found here. This recipe is from mango frozen yogurt popsicles made with Greek yogurt, but you can easily modify it to take any type of fruit you’d like! This recipe makes about 6 large popsicles.
They’re super simple and only have three ingredients!
- A mango (or a cup of frozen mango)
- 1 cup of plain Greek yogurt
- 1-2 tablespoons of honey, to taste
You can use regular yogurt instead of Greek yogurt, but Greek yogurt has a lot more protein. Fage is my favorite brand and one of the best out there. Unfortunately, a lot of brands add thickeners to their Greek yogurt to save money. Greek yogurt is essentially strained yogurt with a lot of the moisture removed. This means Greek yogurt takes more milk than the same quantity of regular yogurt. Many companies skimp on the moisture removal and add thickeners, instead, which is why Chobani (for example) usually has a separated watery layer on top and a slightly chalky texture. Fage does not add thickening agents so it has a smoother texture and no funny watery layer.
Frozen Yogurt Pops Recipe
1.Peel and roughly chop one mango, or slightly thaw one cup of frozen mango. If you are allergic to poison ivy, be very careful when handling mangos! Their skins contain the same toxic substance, urushiol, as poison ivy. It’s weird sounding, I know, and I didn’t believe it at first. If you want more information, just check out this information on the mango/poison ivy connection!
2. Place the mango in the blender and add any juice from cutting the mango. Then, squeeze the mango pit into the blender to extract extra moisture.
3. Add a cup of yogurt and 1 or 2 tablespoons of honey, depending on your tastes and the sweetness of your mango.
5. Pour into popsicle molds. Or, if you’re using Greek yogurt, spoon it into the molds. Make sure to leave some room for expansion!
6. Freeze at least 6-8 hours.
These are a delicious, healthy treat (and pretty filling, too!). Mango is fairly fibrous, so be prepared for some, well, fiber-y strands in the popsicles. It’s totally natural and nothing to be weirded out about – it’s just how mangos are. The overall texture is sort of like eating half frozen mango, only with lots of Greek yogurt protein-y goodness that make these popsicles a great way to cool down after a run or some time at the park.
The last time I posted about popsicles, someone asked about my straw molds and where they came from. My mom bought them for me at Hobby Lobby, and I haven’t seen anything quite like them on the web. When I was looking, I came across these cool Tovolo molds. Tovolo makes my absolute favorite spatula and I trust them as a brand, so if I didn’t already have molds I would be buying these! They’re really nifty looking because each popsicle mold is self-contained, making it easy to remove and eat just one without thawing the other popsicles. How cool is that?
Do you enjoy frozen yogurt pops? What’s your favorite fruit to make them with? Do you have especially cool popsicle molds?