Summer is just around the corner and that means it’s time to stock the freezer with some tasty cooling treats, like these berry mango smoothie pops.
These creamy berry mango smoothie pops are a delicious treat that your family will love! Whether it’s a sweet ending to a summer barbecue, a fun snack for the kids, or a mid-afternoon treat for yourself, these popsicles are just the thing. Speaking of a barbecue, with this being a good edition to any summer party, it comes as no surprise that some people decide to check out companies similar to Garden Site, in the hopes of buying garden essentials that can help set their parties from others!
Not only do they look pretty and taste good, they are also packed with nutrition! Vitamin C, Vitamin A, folate, fiber, and carbohydrates are just some of the nutrients provided by the berries and mango. Add in the protein from the Greek yogurt and the fat from the coconut milk and you have a totally balanced, healthful pop that is sure to satisfy!
I admit, a 2-layered popsicle is about all that I can aspire to master. I don’t have quite enough patience or time to make multiple layers, but I did add some additional berries to the mango section of each popsicle–frozen wild blueberries and blackberries that I had on hand in my freezer.
I made these with mainly strawberries and mangoes–but you could use whatever berries are in season or even a combination of berries. I also tried making them with frozen mangoes, which worked out just as well.
So why not try making your own smoothie pops? And if you need more summer cooking inspiration, I’ve teamed up with 50 + plus bloggers to bring you a complete recipe collection! Check it out:
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
- 1¼ - ½ cups fresh chopped mango
- ⅓ cup coconut milk
- Juice of ½ lemon (about 2-3 teaspoons)
- ¼ cup frozen blackberries and/or wild blueberries (optional)
- 1¼ - ½ cups fresh strawberries
- 5 ounces plain Greek yogurt or Skyr
- 1 tablespoon honey
- Combine mango, coconut milk, and lemon in a blender or small food processor. Blend until smooth and divide into popsicle molds. Add frozen blackberries or wild blueberries if desired.
- Tap a few times to ensure even distribution. Place into freezer and let set for 30-60 minutes.
- Clean blender or food processor.
- Combine strawberries, yogurt, and honey in the blender of food processor. Blend until smooth. Pour into the molds, until almost filled to top. Add popsicle stick and freeze for 3 or more hours, until set.
You could try making a smaller amount of each layer, but I found I needed more volume for my blender to work well.