Ice popsicles are easy to make and the perfect refreshing treat on a hot summer day. Feel free to adjust my recipe to make your own favorite combination. It works with all kinds of fruits, so choose what is in season and available. On Curacao the mango season is about to start, hence this recipe for homemade mango popsicles. But you can also use a combination of papaya & lime, pineapple & mint or banana & coconut. You’ll find more recipes in my latest Caribbean cookbook. If you live on the island and have a mango tree in your garden, make sure to register your tree with the new urban mango project. You’ll find more info here.
If you don’t have Greek yoghurt you can easily make your own because it is simply strained regular yoghurt. This is what you do. Take one carton of regular yoghurt. Place a sieve over a bowl and line the sieve with a clean cotton kitchen towel. Pour the yoghurt into the prepared sieve. Place in the fridge to allow the whey to drip out of the yoghurt. I usually leave it in there for at about 4 hours or even overnight. The longer you leave it in the fridge, the thicker your yoghurt will be. Once done, scoop the yoghurt out of the towel and transfer to an airtight container. Discard the whey.
Time to make some pops. Enjoy!
Mango Yoghurt Popsicles
Makes 8
2 cups (350g) fresh mango, peeled and chopped
½ cup (125ml) Greek Yoghurt
zest & juice of 1 lime
Combine all ingredients in a blender and process until smooth. Pour into individual popsicle molds and freeze for at least 4 hours or until set.
