These are a simple and healthy summer snack that can be made with any fruit combination. We got the popsicle moulds from The Scullery on Victoria Street in Hamilton.

3 cups of mango pulp
1 cup Greek yoghurt

We used tinned mangoes, drained and then pureed in the food processor. Fold the yoghurt through the mango puree and pour into your moulds. The mixture made 6 popsicles but this will depend on the size of your moulds.
Place an ice block stick in each and freeze overnight.

We made a simple sherbet to go with them by mixing together ½ cup icing sugar, 3 tbsp freeze dried mango powder, 1 tsp of citric acid and ½ tsp of baking soda.

Mango pops 2


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