June 30, 2013
Creamy Mango Ice Pops
by Kirbie
I had all these baking ideas planned for this weekend. They basically went out the window with the heat wave we had. I spent most of the weekend trying to stay cool, eating lots of fruit, ice pops, ice cream, and making ice pops.
These mango ice pops came out great. I originally wanted to make them with heavy cream or milk, so it would be similar to a mango ice cream, but at the last minute I decided to use yogurt instead, making these both delicious and healthy.
I used manila mangoes because they tend to be sweeter and less stringy. Mr. K and I both enjoyed these and finished off most of them in one afternoon.
- 4 small mangoes peeled and pit removed (see note)
- 1 cup nonfat plain Greek yogurt
- sugar to taste
Blend mangoes, yogurt and sugar until smooth. Mixture will be quite thick. Scoop into ice pop molds and freeze for several hours or overnight. Remove from molds according to manufacturer instructions.
- I used manila mangos which tend to be sweeter and less stringy.
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please Please PLEASE. make these and overnight them to me. I WILL PAY.
I’m sure you can easily make them at home!
How much sugar did you add?
I did about 3 tbsp, but it really just depends on how sweet your mangoes are and how sweet you want the ice pops to be. If you do less sugar they will taste more like mango yogurt pops, and more sugar will just taste like creamy mango pops.
How do these compare to the mexican helado mango flavor? those are the best.
I’ve never had the mexican helado mango flavor. But you should try these. =)
Can you use mango pulp for these recipes? Where I live, it’s really hard to get fresh and sweet mangoes.
i think that should work!
Thanks!
Also, if you would want to make these with heavy cream/milk, what would be the ratio (heavy cream to yogurt)?
sorry, not sure without experimenting