- Puree the mango flesh in a blender until smooth. Set half the puree aside. Add the orange juice and maple syrup and combine.
- Pour the mixture into popsicle moulds, filling halfway. Freeze for two hours.
- In the meantime, combine the reserved mango puree with the yogurt and refrigerate.
- Remove the half-full moulds from the freezer and pour the second mixture in. Put sticks into the popsicles.
- Return to the freezer for at least eight hours before serving.
CHEF’S SECRET
Add a pinch of lime or lemon zest to the mango puree for a refreshing touch of acidity.
- Experiment with different fruits—strawberry or raspberry puree creates a nice visual contrast and balance of flavour with the mango.
- For easier unmoulding, briefly run the bottom of the moulds under warm water before removing the popsicles
- For an extra treat, dip the top of the popsicles in melted chocolate and coconut shavings.
The Two-Tone Mango Popsicles are a celebration of tropical flavours, perfect for cooling off and brightening up hot summer days. These frozen delights start with a layer of pure, sweet mango puree, enhanced with a touch of orange juice and maple syrup for a sweet and slightly tangy base. The second layer, a creamy blend of mango and peach yogurt, lends a velvety sweetness that contrasts with the fresh mango. Combining the two layers in each popsicle offers an enchanting taste experience of flavours that blend harmoniously with each bite. These popsicles are not just a treat for the taste buds but also a feast for the eyes, with distinct layers and vibrant colours.