It’s time for another delicious recipe featuring herbs from my garden!
Inspirations for these included:
- It’s flipping hot outside
- I tried to buy mangoes that would ripen at different times, but they all ripened at once
- I have soooooo much mint in my garden!!!!!
And thus, these popsicles were born.
I would have made this into frozen yogurt/sorbet, but the core for our ice cream maker isn’t frozen…
I should remedy that…
Anyway, these are cool and refreshing and delightfully herby. They’re not overly sweet, which is my favorite part, and I think they hit the right balance between icy and creamy 🙂
Mango-Mint Yogurt Popsicles
- 3 very ripe mangoes
- 1-2 cups lowfat plain yogurt (non-fat would make it more icy, full-fat would be more creamy. Choose your adventure!)
- 1/4 cup packed fresh mint
- Juice of 1/2 lemon
- if you wanted to sweeten it, I would recommend honey or agave 🙂
Extract the fruit from the mango. This is how I do it:
Cut the 2 fleshy bits off, slice a cross-hatch pattern without cutting through the skin, then turn it inside out. The bits should peel right off. Make sure you butcher around the stone for the rest of the bits of tasty mango.
Next, toss everything in your blender.
Liquefy! (just thought of Harry Potter… Stupefy!) Give it a taste and adjust to your liking.
Once you’re happy with it pour it into your popsicle molds. Fill them to the top, pop the stick/base/handle bits in, and give it a little tap to make sure the stick and the mixture get cozy. Last thing you want is your stick coming out of the mold without the popsicle. Trust me.
Freeze them for a few hours or overnight. It’s up to you if you decide to risk it 🙂 I think mine were in there for about 4 hours before I ate the first one? Not sure.
Then, enjoy your popsicles before someone else in your house eats most of them! (*cough*my dad*cough*)