Mango Yogurt Popsicles

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May 16, 2024

Mango Yogurt Popsicles are probably one of the easiest mango desserts I’ll make this summer. They’re cold and bursting with mango without being icy. It’s wise to make a big batch and line them up like little orange minions in your freezer, because you’ll be surprised how fast they’ll disappear.

How to make a creamy mango yogurt popsicle

Since popsicles aren’t ice creams, they don’t have cream or custard as a base and can turn out very icy sometimes. This Mango Yogurt Popsicles recipe has 2 tricks to reduce the formation of ice crystals. 

  • Firstly, the base of the Mango Yogurt Popsicles is Greek yogurt, which has a higher fat content and is luscious and silky on the tongue. Folded into the mango pulp it becomes pudding-like and gives the pops their body and smoothness.
  • The second technique is to warm a small amount of cornflour (cornstarch) with a little milk till it forms a glossy but pourable slurry. This thick liquid is combined with the mango pulp and Greek yogurt. Just make sure that your cornflour-milk mixture is lump-free. You may want to strain it before adding the mango pulp, just to be sure.

This way, the mango popsicles acquire a double dose of creaminess that has a richer mouth-feel without being loaded with cream. Try making your pops this way. I think you’ll like it.

Mango Yogurt Popsicles

A cold summer treat bursting with fresh mango.
Servings 6 popsicles
Prep Time 10 minutes
Cook Time 4 minutes
4 hours

Ingredients
  

  • 200 g mango pulp (puree fresh mangoes in a blender or get it from a tin)
  • 125 g plain Greek yogurt (or full fat yogurt drained of whey)
  • 100 ml milk, at room temperature
  • tbsp cornflour (cornstarch)
  • 2-3 tbsp sugar (depending on the sweetness of the mangoes)

Instructions
 

  • In a large pan, dissolve the cornflour in the milk, and heat gently on a low flame, stirring continuously ( prevent any lumps from forming) Cook this mixture for 3-4 mins till you have a glossy liquid thick enough to lightly coat the back of a spoon.
  • Cool the cornflour mixture a little till it's just lukewarm. Stir in the sugar and the mango pulp and mix well till you have a smooth mixture.
  • Now fold in the Greek yogurt till fully incorporated. Spoon into popsicle moulds, leaving a few centimetres on top to allow for expansion. Freeze the pops for at least 4 hours till they're fully set.
Author: Quiche ‘n’ Tell
Course: Dessert, Snack

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