Mango Cream Popsicle Recipe

Combine mango pulp, greek yogurt, whipping cream and sugar to make this popsicle recipe

Prasanna Manerkar
14 ratings.
Mango Cream Popsicle Recipe

Mango season is here and so does summer and here is a cool popsicle recipe to try, with Mango Cream Popsicle Recipe. This recipe uses very few ingredients, is filled with goodness of seasonal mangoes and greek yogurt. Make these Mango Cream Popsicle Recipe for your kids and serve on hot summer days along with a Peanut Butter Banana Sandwich Recipe in the evening.

If you like this recipe, try more ice pop/ popsicle recipes for your kids this summer

  1. Watermelon Ice Popsicles Recipe
  2. Dragon Fruit and Rose Water Popsicle Recipe
  3. Mango Flavored Mixed Fruit Popsicles Recipe
  4. Kesar Pista Kulfi Recipe (Indian Spiced Ice Pop Recipe)

Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Prep in

19 M

Cooks in

0 M

Total in

19 M

Makes:

8 Servings

Ingredients

  • 1-1/2 cups Mango Pulp (Puree)
  • 1 cup Caster Sugar
  • 1/2 cup Hung Yogurt (Greek/ Thick Curd)
  • 1/2 cup Heavy whipping cream

Directions for Mango Cream Popsicle Recipe

  1. To begin making Kesar Pista Kulfi Recipe (Indian Spiced Ice Pop Recipe), get prep with all the ingredients. Extract mango pulp by mashing the sliced fresh mango pulp, in a wooden masher.

  2. To a mixing bowl, add half of the mango pulp and half of the caster sugar and mix really well, with the help of a handheld mixer till blended well.

  3. In another mixing bowl, add the remaining mango pulp, casted sugar, greek yogurt (hung yogurt) and cream. In a hand mixer, beat till combined very well and blended.

  4. To the popsicle mold, pour the blended ingredients from both mixing bowls alternatively or according to any pattern you love.

  5. Freeze these mango cream popsicle molds for at least 4-6 hours or till frozen solid.

  6. Serve Mango Cream Popsicle Recipe for your kids and serve on hot summer days along with a Peanut Butter Banana Sandwich Recipe in the evening.

Prasanna Manerkar

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Last Modified On Tuesday, 18 April 2017 17:05

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