Tuesday, July 1, 2014

Mango Yogurt Popsicles

Frozen Summer Treat

If you were at the Summer Thai Grill class last night at the The Cooking School, you enjoyed a Mango Yogurt Popsicle at the end of class. An Alphonso mango is a sweet, rich flavored fruit that is grown in India. Jungle Jim's International Market carries a sweetened Alphonso mango pulp that works perfectly for this fragrant, flavor-packed popsicle. You'll find cans of Alphonso mango pulp in the Indian section of the International department. 


The ingredient list is short:  mango pulp, vanilla yogurt, heavy cream, sugar and lemon juice. For this recipe, we used Chobani 0% fat yogurt, but feel free to use any brand of vanilla yogurt that you enjoy eating - low-fat or full-fat, too.


For a swirled effect, combine the yogurt, sugar and 1/2 cup cream in one bowl. In another bowl, add the mango pulp, lemon juice and the remaining 1/2 cup of cream. You could combine all the ingredients and make a solid color mango pop.


Pour the yogurt mixture into each popsicle mold and fill it half full.


We used the Frosty Pop Maker brand of popsicle molds available in Gourmet Galeria. The molds are very stable in the base and don't tip over when you pour in the liquids. As you can tell from the first photo, we also poured the mixture into a small, 3-oz. disposable plastic cup. The downside of using a cup is that you have to remember to put in the sticks when the mixture is half frozen. Despite that, it is a fun, inexpensive alternative to purchasing molds.


Pour the mango mixture over the white yogurt. Fill to the top, just leaving a little space to snap on the base with the stick.


Add the mango mixture and with a skewer, vigorously stir the two mixtures to "swirl" the colors.



Once you have all 8 popsicles filled, swirled and tops securely on, slide into the freezer and patiently wait until they are frozen solid. If you are a mango fan, you are going to love these! 



Mango Yogurt Popsicles

1 cup vanilla yogurt
1 cup heavy cream, divided use
¼ cup sugar, or more to taste
1 cup mango puree or canned Alphonso mango pulp
1 teaspoon fresh lemon juice


Whisk together the yogurt, ½ cup cream and the sugar.

Whisk together the mango puree, lemon juice and the remaining ½ cup cream. Taste and sweeten with additional sugar, if desired.

Fill popsicle mold or disposable plastic cup half full with the vanilla yogurt. Top with the mango-cream mixture. Using a skewer, stir vigorously, until the mango puree ‘bleeds’ into the vanilla yogurt, creating pretty swirls.

Freeze until solid, preferably overnight. To unmold, run water over the popsicle molds and serve.

Makes 8-10 popsicles, depending on the size of your molds


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