Mango Buttermilk Popsicles
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
Summer is peak mango season! And these treats balance the buttery smooth sweetness of a ripe mango with the tangy, bold flavors of buttermilk. Mangoes are packed full of flavor and naturally sweet goodness, as well as antioxidants and fiber. Subbing buttermilk for part of the heavy cream gives these pops a refreshingly lower calorie and fat content - the touch of cream left lends the perfect amount of richness. And, if you can find them, splurge on vanilla beans. They're worth it in this dessert.
Makes 12 popsicles.
INGREDIENTS
4 cups cubed peeled ripe mango (about 4 mangoes)
3/4 cup low fat buttermilk, divided
1 vanilla bean, split lengthwise
1/4 cup heavy cream
2 tablespoons honey
DIRECTIONS
Combine 4 cups mango and 1/4 cup buttermilk in a food processor. Scrap seeds from vanilla bean; add to food processor. Process until very smooth.
In a separate bowl, combine remaining 1/2 cup of buttermilk, cream, and honey. Whisk vigorously until smooth. Add mango mixture, alternating with buttermilk mixture, into frozen popsicle molds. Freeze overnight.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.