This year I finally gifted myself the molds to make popsicles at home! I had wanted them for a long time, but something always came up that prevented me from fulfilling this wish! As soon as I received the package from the courier, unlike many other kitchen purchases, I inaugurated them immediately! I already had some ideas, but most importantly, being a bit on a diet, I imagined being able to prepare popsicles that could refresh me from this unbearable heat without too much guilt! In short, delicious but fit popsicles! Utopia? No, it was really simple and I’ll also tell you that they can be made in five minutes with only three ingredients, aside from the chocolate coating! I blended a mango with some Greek yogurt and a few tablespoons of agave syrup! I then poured the mixture into special molds, but let me tell you right away that if you don’t have silicone ice cream molds, which are easily available online, you can also use rigid plastic popsicle molds or whatever you have at home! They need to be kept in the freezer for a few hours before dipping them in melted chocolate, but the wait is always worth it! You can also vary with a white chocolate and chopped pistachio coating, making them so tasty that you can serve them to friends in the garden as a healthy and light snack on hot summer afternoons, making them super suitable for children too!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 5 Minutes
- Portions: 8-9 mini popsicles
- Cuisine: Italian
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog just helps to support me and my work, and it won’t cost you anything extra!
- 1 mango
- 150 g Greek yogurt
- 4 tablespoons agave syrup
- 300 g 85% dark chocolate
- 35 g sliced almonds (+ a handful for garnish)
- 30 ml coconut oil (or seed oil)
Tools:
- 1 Blender
- 8 Popsicle sticks
- 8 Silicone popsicle molds
- 1 Spoon
- 1 Small saucepan
- 1 Glass
- 1 Baking sheet
- 1 parchment paper
Steps
Wash, dry, and peel the mango. Cut it into chunks, removing the flat central pit, and transfer the pulp to a blender.
Add the yogurt and the agave syrup.
Blend for a few seconds until smooth and homogeneous.
Transfer the mixture into special popsicle molds.
Gently insert the popsicle stick into the designated slot, cover with more mixture, and level with a spatula. Place the molds on a baking sheet and put in the freezer for at least 4 hours, but preferably overnight.
After the resting time in the freezer, remove the popsicles from the molds and keep them in the freezer until ready to coat. Then melt the dark chocolate in a bain-marie or microwave for a few seconds on maximum power.
Add the coconut oil* and the sliced almonds, then stir.
Transfer to a tall narrow glass and dip each mini popsicle one at a time** letting them drain for a few seconds from excess chocolate. Be quick during this step to prevent the chocolate from setting and hardening too soon in contact with the ice cream.
Place them on a baking sheet lined with parchment paper and very quickly add the sliced almonds before the chocolate, in contact with the ice cream, hardens (fig. 9).
Proceed this way for all the other mini popsicles and transfer to the freezer for at least 1-2 hours before serving.
And voilà… your mini mango and chocolate popsicles are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
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Storage
👉 Store the mini popsicles in the freezer until consumed, for a maximum of 3 months, covered with plastic wrap to prevent ice from forming on the surface.
Tips, notes, variations, and suggestions
🟣 * Diluting the chocolate with coconut oil or seed oil makes the glaze more fluid, resulting in a thinner and more chewable coating. Otherwise, the chocolate would remain too thick. If you can’t find coconut oil, which is best suited for this type of preparation, you can always replace it with corn or sunflower oil, both usually flavorless.
🟣** I recommend dipping the mini popsicles one at a time, keeping the others in the freezer until the last moment to prevent them from starting to melt during this step due to the summer heat.
