Summer weather basically started in Texas like 3 months ago. So refreshing treats in the heat are absolutely necessary. These MANGO CHEESECAKE POPSICLES are so amazing. They're creamy and have mangos in it to give it the BEST summer vibe. You only need 5 ingredients: mangos, cream cheese, greek yogurt, maple syrup, and vanilla extract.
How to make Mango Cheesecake Popsicles:
- Add the mango, cream cheese, vanilla, yogurt, and maple syrup to a blender and blend it all up until smooth.
- Pour into popsicle molds and let freeze for at least 6 hours. I can't find the exact popsicle molds I used to link for you, however, I have heard great things about these (affiliate link) and just ordered some for myself! I also used these Nuby Popsicle Molds (affiliate link) when Arjun was a baby and still use them for our mini frozen treats!
- When serving, run warm water over the molds to loosen your treat.
- Optional: slightly dampen the tips of the popsicles with water and dip in graham cracker crumbs. I tried making this recipe by adding the graham crackers with the popsicle before freezing but the popsicle didn't come out of the mold properly. These taste absolutely amazing even without the graham crackers!
- Enjoy the refreshing taste of summer immediately!
Mangos have been my jam for both of my pregnancies so at 33 weeks pregnant, I have thoroughly enjoyed every last bite of these popsicles. I hope you're making the best of your summer with some refreshing treats like these 🙂
If you loved what you saw here, I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails on the right so you never miss a new recipe!
For more sweet treats, don't forget to try:
📖 Recipe
Mango Cheesecake Popsicles
Ingredients
- 8 ounces cream cheese
- 2 cups mango; about 2 ripe mangos
- 2 teaspoon vanilla extract
- ½ cup greek yogurt
- 3 tablespoons maple syrup
- 2 graham crackers; crushed. Optional.
Instructions
- Add the mango, cream cheese, vanilla, yogurt, and maple syrup to a blender. Blend until all well combined and no chunks remain.
- Pour into popsicle molds and let freeze for at least 6 hours.
- When serving, run warm water over the molds to loosen your treat.
- Optional, slightly dampen the tips of the popsicles with water and dip in graham cracker crumbs. Then enjoy immediately!
Notes
- I removed mine at 4 hours and it was not ready yet but 6 hours did the trick! This will also depend on the quality of the popsicle molds you have.
- I have made these with low fat greek yogurt and full fat greek yogurt, both have turned out great.
- Depending on the sweetness of your mangos, add more or less of the maple syrup.
Nutrition Info
Comments
No Comments