Beat The Heat This Summer!

Cool down this summer with these fruity raspberry and, mango and yoghurt popsicles.  Easy to make and great for a sweet treat for you and the grandkids!


  • 500g plain yoghurt
  • 1/2 cup (110g) caster sugar
  • 150g fresh or frozen raspberries
  • Flesh of 1 mango


  • Divide yoghurt and sugar equally between 2 bowls and stir to combine.
  • Puree the raspberries in a blender until smooth, then strain through a fine sieve into one of the bowls and stir to combine with the yoghurt mixture.
  • Puree the mango flesh in the blender, then add to the remaining yoghurt mixture and stir to combine.
  • Pour the raspberry mixture into 100ml-capacity popsicle moulds until moulds are a quarter full. Freeze for about 1 hour until set.
  • Pour in the mango mixture until the moulds are three-quarters full. Freeze for a further 1-2 hours until firm but not completely frozen, then insert a popsicle stick into each mould.
  • Pour in the remaining raspberry mixture and freeze until set.
  • To serve, dip base of moulds in warm water and slide out the popsicles.


Recipe and image courtesy of Delicious –

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