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Mango Yogurt Pops



  • Microwave 1/2 cup water for 1 minute. Sprinkle gelatin over water and let stand 5 minutes.

  • Combine mangoes, yogurt and sugar syrup in blender. Puree until smooth. With blender on, add gelatin mixture in thin stream. Pour into ice pop mold and cover.

  • Insert ice pop sticks into mold, keeping as upright as possible. Freeze 6 hours or overnight.

To unmold:

  • Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer-safe resealable plastic bag and store in freezer until serving.

Nutrition Facts (Mango Yogurt Pops)

64 calories; 1 g total fat; 14 g carbohydrates;

Quick Sugar Syrup



  • Combine sugar and water in a small saucepan. Heat over medium heat just to a simmer, stirring once. Cook 2 minutes until sugar is completely dissolved. Remove from heat and cool to room temperature.



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