Yoghurt, Boysenberry and Mango PopsiclePRINT RECIPE
Recipe and Images by Sara (@buttermilkpantry)
Makes 6 popsicles
- Sara uses frozen mangoes because that was what she had on hand, but if you have fresh mangoes, that would work just as well too!
- When stirring the mixture with your popsicle stick after layering it, Sara recommends that you give it a nice mix to incorporate the flavours for a swirl effect if you don’t want to bite into pockets of jam. But I love jam, so those jammy pockets are both pretty and delicious.
- You can freeze your popsicle moulds for 4-6hrs (depending on how cold your freezer is) before they are ready to eat, but overnight is preferable.
- Dunking the moulds in warm water will help melt the outside of the moulds and allow for easy removal.
- 60g white sugar
- 5og boiling water
- 230g frozen or fresh mangoes
- 1 tbsp lemon juice
- 250g unsweetened Greek yogurt
- Boysenberry Jam (I used Barker's New Zealand jam)
Mix sugar and water together until dissolved and set aside (this is your sugar syrup).
Yogurt Layer: Mix yogurt with sugar syrup until smooth and set aside.
Mango Layer: Blend mangoes with lemon juice until smooth, add 2 tbsp of your sweetened yogurt mixture to this and mix well. Set aside until needed.
Making the popsicles:
Layer your moulds with yogurt, mango and boysenberry repeating each layer until you reach the top leaving some space for you to insert your stick without it overflowing.
Once you have done this for all of your moulds, insert your popsicle stick and give it a stir. The more you stir the more the flavours incoporate with one another. You want to stir it enough such that you get a nice swirl effect but not over do it to the point of having all the flavours mix together. I estimate around 6-10 stirs would be good but everyone stirs differently so adjust as you see fit :).