Mango Strawberry Creamsicles

Mango Strawberry Creamsicles (1582x1800)

Is there anything that says summer better than popsicles?  Sticky juice running over little fingers, cool iciness offsetting the heat of the scorching sun.

These quick and easy homemade creamsicles are a healthier take on the corn syrup, chemical filled options from the supermarket.

Pureed and whole fruit combined with whipping cream and vanilla Greek yoghurt give a cool burst of flavor along with a velvety bit of protein.

My kids could hardly wait for them to freeze solid.  In fact, they didn’t.  We filled the popsicle molds and ate the extra right from the blender.

Mango Strawberry Creamsicles

2 cups mango nectar or puree (I used the mango nectar from Costco)
1 cup orange juice
10-12 whole large strawberries
2 strawberries, cut into 1/4 in slices
2 ripe bananas
3/4 cup whipping cream or half and half
1/2 cup vanilla Greek yoghurt


Combine all ingredients, except the vanilla Greek yoghurt and sliced strawberries, in a blender or food processor and blend until smooth.

Fill popsicle molds halfway, then swirl in vanilla yoghurt.  Slide sliced strawberries down the side of molds and fill the remaining way with blended mixture.

Insert popsicle stick into center of mold and place in freezer for several hours or overnight until frozen solid.

*Note: If mixture is too liquid to support popsicle stick, place in freezer for 30 minutes, then remove and insert stick.

Makes 8-12 popsicles depending on size of molds