Mango Yogurt Popsicles
A cold summer treat bursting with fresh mango.
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
- 1½ 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.