Mango Frocho Pop

 
 
 

By 

Even the pickiest eaters will be at least willing to try this summer treat using summer's fruits.

Ingredients

Serves 6

  • 1 cup mango, fresh or frozen
  • 1 cup Plain 2% Chobani Greek Yogurt
  • 1 tsp. lemon juice
  • 3-5 Tbsp. honey, depending on sweetness preferred
  • Serves 6
  • Preparation time: 10 minutes
  • 1 cup mango, fresh or frozen
  • 1 cup Plain 2% Chobani Greek Yogurt
  • 1 tsp. lemon juice
  • 3-5 Tbsp. honey, depending on sweetness preferred

Nutrition information (per serving): 70 calories, 16 g carbohydrate, 4 g protein, 0 g fat or cholesterol, 18 mg sodium, 1 g fiber, 15 g sugar

Directions

1. Puree fruit, yogurt and honey to taste in a food processor until smooth.

2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Insert the sticks and freeze until completely firm, about six hours. Dip the molds briefly in hot water before unmolding.

If you don't have molds, a small paper cup with plastic wrap over the top and a popsicle stick in center will work, too.

 

Recipe used with permission by chobani.com/kitchen

 
 





 
 
 
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