These simple 4-ingredient ‘creamsicles’ are a delicious mango treat that can be made with dairy-free or regular yogurt. Either way, they’re a dessert (or breakfast!) you can feel great about enjoying compared to most store-bought options - plus, they're way less expensive to make.
1 ⅓cup~11 oz unsweetened plain yogurt* - I used SO Delicious Coconut Milk Yogurt
2tspvanilla extract
1tbsppure maple syrup or honey
~4 tbspnon-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
*I used SO Delicious Coconut Milk Yogurt for some coconut flavor and to make these a dairy-free dessert (although I do eat some dairy, including unsweetened Greek yogurt). Feel free to use whatever kind of yogurt you like but I’d recommend a good-quality option with no added sugars or artificial flavors. You could also skip the yogurt and try adding frozen banana for creaminess.