Last summer I invested in this fantastic popsicle mould, which virtually paid for itself within the first month as I set about making all sorts of different flavoured home-made popsicles.
Now that the sun is out and it’s starting to feel like summer again here in Sydney (we’ve just had a month’s worth of rain in three days), I thought it was the perfect time to pull my popsicle mould out of storage and put it to good use by making one of my all time favourites – these marvellously creamy Mango and yoghurt popsicles.
While I still believe that there’s no better way to eat a ripened mango than freshly cut, slurping its juicy flesh from skin and seed, these creamy Mango and yoghurt popsicles are a great alternative. Depending on how patient you are you can make them either swirled or with distinct layers of creamy greek yoghurt and mango purée.
As these are my first batch for this season, I think I’ve a bit of work to go before I once again master the perfect layered effect, although I do like the somewhat ‘rustic’ look of these home-made popsicles. Enjoy x
As always, thanks for stopping by! If you make this recipe, I’d love to know. Please leave a comment below or take a photo and hashtag it #asweetmuddle on Instagram, Twitter or Facebook.
- flesh of 2 large, ripe mangos
- 1 1/4 cup Greek (thick) yoghurt
- 1/4 cup caster sugar
- 1/4 cup water
- Chop the mangos into large chunks, place in a blender and blend until smooth.
- Meanwhile, pour the yoghurt, sugar and water into a bowl and whisk to combine ingredients.
- Alternate pouring the mango pulp and yoghurt mixture into 10 x 80 ml popsicle moulds.
- For a swirled effect: use a popsicle stick to gently swirl the two mixtures together in the mould, insert popsicle sticks into each mould and place in the freezer for 4 hours or until firm.
- For distinct layers: pour one layer into the mould, place in the freezer for an hour, remove and pour the next into the mould. Repeat until moulds are full, remembering to insert the popsicle sticks into the moulds after the second or third layer.