Cool off this summer with these tasty Mango Frozen Fruit Bars, they’re creamy, sweet, and made with only 4 healthy ingredients. They are the perfect treat to brighten ANY hot day!
The fridge is so often the place where all good fruit and vegetables go to die, especially for a bargain hunter like me. I see a good deal, and I buy it…no self control here.
There was this one day my cousin and I bought a HUGE box of almost past-their-time apples. At the time, it seemed like a good idea. We were chuffed actually, we thought we got an awesome deal, we felt a little like winners. That was until we spent the rest of Saturday and all of Sunday peeling, coring, and chopping apples…
Anyway, back to the real story – mangos were on sale. I love mango, they take me to a tropical place! I wasn’t sure what I was going to make, but I needed them. Neeeeeeded them…
So like the celery, they ended up in the fridge, and they were suffering. They have been sitting there, with all good intentions, but no action. So in a last minute whim, I made these bars one hot, sticky afternoon.
Let me just say they took me to Bali, Thailand and cocktails on the Borneo beach. I am now obsessed!
OBSESSED! These are AMAZING – creamy, sweet, full of flavor, and not ONE thing that is bad for you. This is a recipe you need, like really, really need.
Hot days, crappy days, cold days, these are one of those things that can help magically fix your day.
Are you a tropical lover too? What are your favorite combos? Anything with lime, coconut, mango, lime pineapple…I am SO there!
Mango Frozen Fruit Bars
Ingredients
- 1 whole mango
- 1 large ripe banana
- ⅓ cup non-dairy Greek-style yogurt (preferably unsweeetened)
- 1½ tablespoons coconut flake plus extra for decorating if desired
- Silicone mini loaf pans
- Popsicle molds
Instructions
- Peel and cut the mango and banana, place in the freezer to freeze.
- Once frozen, place the banana, mango, non-dairy yogurt, and coconut in a blender and pulse until it becomes a smooth consistency.
- Place into silicone mini loaf pans or any shape/mini muffin tins. Sprinkle with coconut if desired and freeze until frozen. OR scoop into popsicle molds.
- Store in an airtight container in the freezer.
Nutrition
Kirsten Burrows is the former co-owner and photographer behind the recipe website Treat Yourself Sweeter. She lives in Melbourne, Australia, and works as a school teacher.
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