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.
Creamy Mango Ice Pops
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.