My strawberry mango yogurt pops only consist of 5 ingredients; a half a pint of strawberries, a whole chopped mango, two small containers of Greek strawberry yogurt, lime juice and sugar. I reserved some of the fruit to sprinkle in between pouring into the popsicle molds, and pureed the rest of the fruit into the yogurt mixture. These were sweet and refreshing with a slight bit of tanginess from the Greek yogurt. The addition of fruit chunks also gave it a fun texture that kids love, like eating strawberry chunks from ice cream.
If you have any extra strawberries from this berry picking season and need a way to use them up, give this a try. We will enjoy making variations of this recipe all summer long.
Mom, can I have a popsicle for breakfast?
That’s what I’ve heard 385726 times this year. And since there can possibly only be 365 breakfasts per year, you can understand how annoying it became.
Therefore, my daughter was surprised I said yes. Yes you may.
Strawberry Mango Yogurt Pops
makes 6 popsicles
- 9 oz. Greek Yogurt (strawberry or vanilla)
- 1/4 cup sugar
- 1/2 pint strawberries, chopped into small pieces
- 1 whole mango, chopped into small pieces
- 1 tsp. lime juice
- Popsicle molds (this is the brand I used)
- Reserve 1/4 of the fruit chunks, set aside. Combine the rest of the remaining fruit, yogurt, sugar and lime juice in a food processor or bowl with a hand mixer, and puree. Pour a couple spoonfuls of puree into each mold, sprinkle fruit in, then repeat the process until molds are full. Place the tops on the molds and freeze upright for 8+ hours. When ready to eat, defrost a bit under some warm running tap water until the pops loosen against the molds. Enjoy immediately.