My sweet tooth is active year-round (365 days of the year, that is) but once ice cream season comes along, it somehow kicks into an even high gear. Nothing can replace a good old-fashioned ice cream cone, but making my own popsicles has done a pretty impressive job at satisfying my cravings. See below for my current favorite Mango Creamsicle recipe, and stay tuned because I’ll be cranking them out all summer long!
It’s amazing how good popsicles can taste with just a few simple ingredients: fruit, yogurt, vanilla and maple syrup or honey — no sugar needed! There are some decent packaged options available now but I can’t bear to buy them when it’s so easy to make an even better version at home. (See my other money-saving dessert obsession: Easy Homemade Dark Chocolate.)
These pops hit the spot most of the time and when I need the real deal, I walk over to Davey’s in the East Village and the special occasion makes it taste that much better 🙂
But for those days when you don’t want to feel weighed down by a massive cone, it doesn’t get much better than having a freezer full of these popsicles. Grab yourself a mold and you’ll be so happy when the next heat wave hits!!
Mango Creamsicles
Ingredients
- 2 ½ cups frozen mango chunks
- 1 ⅓ cup ~11 oz unsweetened plain yogurt* - I used SO Delicious Coconut Milk Yogurt
- 2 tsp vanilla extract
- 1 tbsp pure maple syrup or honey
- ~4 tbsp non-dairy milk or water - as needed
Instructions
- Add the mango, yogurt and vanilla to a high-speed blender; blend on high until smooth. Add a tablespoon or two of water or milk if needed to get it to blend. If you want a creamier popsicle, you can make the mixture thicker and spoon it into the molds. If you’re lazy like I am, add more milk until it’s easily pourable.
- Try it and add maple or honey to taste (this will depend on preference and the kind of yogurt used). Blend again.
- Poor or spoon the mixture into your mold, leaving about a half inch of space in case it expands. Secure the handles and place the molds (on the stand) in the freezer until solid - at least 2 hours. When you’re ready to eat, run the mold under warm water and gently pull on the handle to slide the popsicle out. They’ll keep in the freezer for a few months.
Notes
Are you getting on board with homemade popsicles?! Let me know in the comments below.
Maureen
I had never made popsicles before, but now have a mold, and always have some of these in the freezer. They have helped me to stop buying the expensive mango sorbet….Such a refreshing treat, when I get home from golf or the gym. Please put up more recipes for these.
Siobhan
Great to hear! I’ve been experimenting with other combos so I’ll definitely post more recipes soon 🙂
Kim Polsonetti
I am purchasing these molds and making these as soon as they arrive! This looks like the perfect treat on a hot summer night. Thank you Chef Shiv!
Siobhan
Woohoo!!