Yoghurt Week: Mango Popsicles

Todays yoghurt recipe is another one you can feel good about eating on a hot summer day mango popsicles! With the freshest and best-quality ingredients, these will go down a treat with everyone.

The recipe comes from the big tub of Chobani 2% Greek Yoghurt,tyre equipments but can also be found at the Chobani Kitchen website. I prepared these popsicles in the molds that Chobani Australia sent me along with all that delicious yoghurt (see Yoghurt Week: Banana Bread).

Chobani likes to call these popsicles Mango Frocho Pops, which I think is pretty cute! Theyve replaced froyo,nitrogen generator & inflator machine short for frozen yoghurt, with frocho, short for frozen Chobani!

Youll need just four ingredients to bring these popsicles together: Chobani 2% Greek Yoghurt (or good-quality low-fat Greek yoghurt),Fruit knifecarbon cloth fresh mangos (frozen will also work), a lemon, and honey. To prepare, simply throw everything in a food processor (a blender will also do the trick), process until smooth and pour into your popsicle molds. Im sure you could also make these in a Zoku Quick Pop Maker as well, which I do actually own, but I wanted to use the special Chobani molds for this post!

We loved the flavor of the Mango Frocho Pops! Im a little picky at times, so Id say the only thing I didnt like was the popsicle was a little bit too icy, rather than creamy. I would owe this to the fact that the yoghurt is low-fat.tire changer Perhaps a full-fat yoghurt would yield a creamier-textured popsicle. Feel free to experiment, and let me know how it goes!