Mango Yogurt Popsicles Recipe

5 ½ ounces (¾ cup; 155g) cubed fresh, ripe mango flesh, from 2 to 3 medium-sized Ataulfo mangoes, another mango variety, or frozen mango

5 ½ ounces (¾ cup; 155g) full-fat Greek yogurt, 5% milkfat

3 ounces granulated sugar (¼ cup plus 2 tablespoons; 85g)

2 ½ ounces water (¼ cup plus 1 tablespoon; 70g)

2 ounces (¼ cup; 55g) heavy cream

¾ teaspoon fresh lime juice, from one lime

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

In a blender, combine mango, yogurt, sugar, water, cream, lime juice, and salt, and process until very smooth, about 30 seconds.
Divide mango mixture evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours. To unmold, follow your popsicle mold's instructions.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍿Snack🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 15m