Mango Cheesecake Popsicles


mango cheesecake pops

 

Nothing like enjoying the sweet fruits of the summer season.  I have combined my two favorite
desserts into one: cheesecake and frozen yogurt.

1 cup graham cracker crumbs
1 (8 oz) package of cream cheese
2 cups mangoes cut into cubes
1/2 cup confectioners’ sugar
1/3 cup milk
1/4 cup vanilla yogurt

For another version substitute mangoes with a seasonal fruit like strawberries, blueberries,
raspberries or peaches.  The possibilities are endless!

 

mango cheesecake popsicle ingredients

 

In medium bowl set aside graham crackers.
Leave out cream cheese until soft.
In processor combine cream cheese, sugar, milk, and yogurt until smooth.
Add to processor mangoes until just combined, leaving some chunks of mango.

 

popsicle molds

 

Scoop mixture evenly into popsicle molds.  Add popsicle sticks to center of mold.
Place into freezer until fully frozen at least 4 hours.

 

graham cracker crumbs

 

Remove molds from freezer.  Run hot water over molds to loosen popsicle.  Wet the end of the
popsicle with water and dunk it in the bowl of crumbs to evenly cover the top of the popsicle.
You can eat it now or place them flat on a baking sheet in the freezer to enjoy at a later date.

 

finished pops

 

For a lighter version substitute low-fat cream cheese, skim milk and non-fat yogurt.  This version
will make a very tasty, low calorie treat!

 

mango popsicle
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Mango Cheesecake Popsicles
 
Author:
Serves: 10
Ingredients
  • 1 cup graham cracker crumbs
  • 1 (8 oz) package of cream cheese
  • 2 cups mangoes cut into cubes
  • ½ cup confectioners’ sugar
  • ⅓ cup milk
  • ¼ cup vanilla yogurt
Instructions
  1. In medium bowl set aside graham crackers. Leave out cream cheese until soft. In processor combine cream cheese, sugar, milk, and yogurt until smooth. Add to processor mangoes until just combined, leaving some chunks of mango. Scoop mixture evenly into popsicle molds. Add popsicle sticks to center of mold. Place into freezer until fully frozen at least 4 hours. Remove molds from freezer. Run hot water over molds to loosen popsicle. Wet the end of the popsicle with water and dunk it in the bowl of crumbs to evenly cover the top of the popsicle. You can eat it now or place them flat on a baking sheet in the freezer to enjoy at a later date. For a lighter version substitute low-fat cream cheese, skim milk and non-fat yogurt. This version will make a very tasty, low calorie treat!
Notes
For another version substitute mangoes with a seasonal fruit like strawberries, blueberries, raspberries or peaches. The possibilities are endless!
Nutrition Information
Serving size: 1 Calories: 166 Fat: 9g Saturated fat: 5g Unsaturated fat: 3g Carbohydrates: 20g Sugar: 15g Sodium: 121mg Fiber: 1g Protein: 3g Cholesterol: 26mg

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