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Recipe: Mango Creamsicles

Serves: 6
Source: Chef Shiv


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


1)  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.

2) Try it and add maple or honey to taste (this will depend on preference and the kind of yogurt used). Blend again.

3) 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.

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