Frozen Mango Pops Recipes

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MANGO POPSICLES



Mango Popsicles image

Mango Yogurt Popsicles are a clean wholesome treat for hot summer days. The refreshing layers of mango and greek yogurt make a beautiful presentation. {gluten free}

Provided by Karen Kelly

Categories     Dessert

Time 20m

Number Of Ingredients 5

2 1/2 cups frozen mango
3/4 cup almond or coconut milk
1 cup Greek yogurt (no sugar)
dash of milk
1 tbsp maple syrup, honey or some stevia (for keto)

Steps:

  • Put mango and 3/4 cup milk in the blender and mix well.
  • Pour into popsicle molds about 1/3 of the way up and put in the freezer for about 30 minutes. This will prevent the layers from mixing.
  • Add Greek yogurt, sweetener and a dash of milk to blender. Mix well. If it's too thick to pour add a bit more milk until you get desired consistency.
  • Remove popsicles from the freezer and add yogurt layer. Put back in freezer for about 30 minutes.
  • Remove from freezer and add remaining mango layer. Freeze again for several hours. To unmold run the bottom of the mold under warm water - NOT hot. If it's too hot the popsicles will melt.

Nutrition Facts : Calories 55 kcal, Carbohydrate 10 g, Protein 3 g, Cholesterol 1 mg, Sodium 40 mg, Sugar 9 g, ServingSize 1 serving

FROZEN MANGO POPS



Frozen Mango Pops image

Make and share this Frozen Mango Pops recipe from Food.com.

Provided by Diana Adcock

Categories     Frozen Desserts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

4 mangoes
1 1/2 cups melted dark chocolate (**you may need more depending on how thick you want the chocolate)
1 1/2 cups melted white chocolate (**you may need more depending on how thick you want the chocolate)
2 cups chopped nuts, like pistachios or 2 cups shredded coconut
8 wooden popsicle sticks

Steps:

  • Peel mangoes and slice so you have two halves from each fruit.
  • Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.
  • Remove from heat.
  • Place nuts or coconut on a plate.
  • Skewer each fruit slice with a popsicle stick.
  • You need to pat dry with a paper towel so the chocolate will stick. Holding the "mango stick" by the stick, dip first in the white chocolate, at an angle, then dip in the dark chocolate, at an angle.
  • Quickly press one side into nuts.
  • Place on wax paper and repeat process until all eight are done.
  • If any chocolate is left over drizzle away on plain side!
  • Tip-this can also be done with bananas that have been cut in half-just make sure to cover totally with chocolate or your going to have"brown" banana showing.

Nutrition Facts : Calories 566.5, Fat 41.1, SaturatedFat 16.6, Cholesterol 4.5, Sodium 265.8, Carbohydrate 52.5, Fiber 9.1, Sugar 36, Protein 11.5

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