Ingredients

2 1/2 cups frozen mango
1 1/4 cups coconut yogurt*

Method

1. In a blender or food processor, blend together frozen mango and coconut yogurt. You may need to stop once or twice to scrape down the sides to make sure everything is incorporated.
2. Pour into popsicle molds. Tap the molds on your counter to move any air bubbles to the top (since this base is a thicker consistency compared to a juice base, there are more air bubbles created when pouring into the molds).
3. Place in the freezer to set up. Popsicles can take 4-8 hours to freeze, so I like to make them the day before and freeze them overnight.

Notes:

1. *You can use unsweetened, sweetened, or even flavoured (ex. vanilla) coconut yogurt for this recipe. I typically use sweetened vanilla yogurt as this adds an extra layer of flavour, and there is less sugar per serving than if I were to use an unsweetened plain yogurt and add the sweetener of my choice.
2. If you would like to take these the extra mile, and have access to passion fruits, I recommend adding the pulp of 1 whole passion fruit to your blender. Mango and passion fruit are as much of a match made in heaven and mango and coconut!