2cupsof ripe fresh mangoespeeled and pitted (frozen will work)
2(5.3-ounce) cups of vegan vanilla yogurt
Puree the mangoes in a food processor or blender until smooth. Set aside.
In dry popsicle molds, add a generous spoonful of vegan yogurt, followed by a spoonful of a fruit mixture, alternating between the two until the molds are completely full.
Insert the popsicle sticks, and place them in the freezer until they are completely frozen all the way through, at least 8 hours.
Adjust the texture: Blend the puree until smooth or slightly chunky, or keep some finely diced mango to one side to mix into the vegan yogurt for chunky bites of fruit.
If you don't have molds: Use small paper or plastic cups, muffin liners in a tray, small yogurt pots, or a silicone XL ice-cube tray. You can use foil or plastic wrap to press the popsicle sticks into and hold them in place.
Leave headspace: The mango popsicles will expand slightly upon freezing, so it's best to leave ½ inch of headspace at the top of the mold.
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