Ingredients
- 1 ½ cups 1.5 cups cubed, ripe mango (fresh or frozen)
- 2 tsp lemon juice
- 3 tbsp honey
- 1 ¾ cups 1 3/4 cup vanilla Greek yogurt
- ¼ tsp 1/4 tsp ground cardamom
- 2 tbsp Extra Virgin Olive Oil
- A few pinches of flaky sea salt
- Seeds from 1 vanilla bean
- Fresh mint for garnish (optional)
Directions
1. Place all the ingredients, except the fresh mint, in a bowl and mix well.
2. Add yogurt mixture to popsicle mold, until you reach 1/4 inch from the top of the mold.
3. Cover popsicle mold with accompanying top and add popsicle sticks. Freeze at least 6 hours before running warm water over mold to remove popsicles. Garnish with fresh mint, if desired.
4. Frozen yogurt variation: If you don’t have a popsicle mold and want to make this into a frozen yogurt, simply double the recipe and put ingredients in same way in a freezer-safe container. Cover with a piece of plastic wrap. Stir every 30-45 minutes to avoid crystallization as much as possible.