Now that mango season is over (we still have two lonely Rapoza’s on our tree) I have to buy fruit at the market again. Not that there isn’t good fruit available, but for me, nothing is as good as a sweet mango. I did plan ahead this year and froze mango slices to use in my favorite popsicle recipe. Here in Hawaii, with our warm temperatures, popsicles are popular year round.
These Rapoza are beauties. They are huge and juicy, sometimes weighing up to 3 pounds!
After sharing some of my popsicles at work, my friends and co-workers were hooked. They all bought the same popsicle maker that I use and now everyone is trying out different recipes of their own.
Mango Yogurt & Banana Popsicles
Author: Kiyo Miller
Ingredients
- 2 heaping cups coarsely chopped mango
- 2 tablespoons granulated sugar
- 6 ounces vanilla yogurt (I used Green Valley lactose free yogurt)
- 3 tablespoons cream of coconut
- 2 medium bananas, cut into 20 thin slices
Preparation
- Puree mango with sugar in a blender or food processor. Transfer to a measuring cup.
- In separate measuring cup, whisk yogurt with coconut cream until smooth.
- You may combine the mango and yogurt mixture together or alternatively, pour a little mango puree, then a little yogurt into each popsicle mold and continue layering. The yogurt flavor will be more prominent if you pour it in separately, alternating with the mango puree. Leave about 1-inch of headspace at the top.
- Using a wooden skewer, push banana slices down both sides of mold, one on top of the other. Pour extra mango puree to fill each mold about ⅓-inch from the rim to allow for expansion when freezing.
- Place cover on popsicle mold and insert wooden sticks (they should be exposed about 1¾-inch from top of popsicle cover). Freeze for at least 6 hours or overnight.
- To release popsicles, remove cover and run warm water around the outside of the popsicle mold for a few seconds. Do one side at a time. Pull firmly on sticks while holding on to mold to release. Run more warm water around mold if needed. Wrap popsicles individually with a small piece of waxed paper and freeze in a plastic container.
