Brunch Creamy Mango Yogurt Popsicle
These frozen treats balance sweet and tangy, made with ripe mangoes, cashew nuts, creamy coconut milk, and aromatic saffron. With just a few simple ingredients and minimal prep time, you'll have a delightful homemade dessert to enjoy on a hot day.
Things to note: to make this recipe non-vegan, substitute the coconut milk, cashew nuts, and lemon juice with 1½ cups (420 g) of full-fat Greek yogurt
Special equipment: Blender, popsicle mold, popsicle sticks.
Instructions
6 steps1
Add the mangoes to a blender jug and blend on high until smooth. Add the agave and saffron and blend again until fully mixed.
2
Drain the cashew nuts, add them to the mango, coconut milk, and lemon juice, and blend again until smooth. Taste, and add more agave if desired.
3
Pour the mixture into popsicle molds, leaving about ¼ inch of space on the top of each mold. Tap the molds on a flat surface to remove all the air bubbles before inserting popsicle sticks into each mold.
4
Place the molds in the freezer and leave them to freeze for 6 hours.
5
Once the popsicles are completely frozen, remove them from the molds by briefly running the molds under warm water.
6
Serve immediately.
