Mango Yogurt Popsicles
- 5 1/2 ounces (3/4 cup; 155g) cubed fresh, ripe mango flesh, from 2 to 3 medium-sized Ataulfo mangoes, another mango variety, or frozen mango (see note)
- 5 1/2 ounces (3/4 cup; 155g) full-fat Greek yogurt, 5% milkfat (see note)
- 3 ounces granulated sugar (1/4 cup plus 2 tablespoons; 85g)
- 2 1/2 ounces water (1/4 cup plus 1 tablespoon; 70g)
- 2 ounces (1/4 cup; 55g) heavy cream (see note)
- 3/4 teaspoon fresh lime juice, from one lime
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1. In a blender, combine mango, yogurt, sugar, water, cream, lime juice, and salt, and process until very smooth, about 30 seconds.
- 2. Divide mango mixture evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours. To unmold, follow your popsicle mold's instructions.
