You cannot beat the heat with a better snack than these cottage cheese mango popsicles. They are sweet, tangy, creamy, and refreshing! You only need 3 ingredients, mangoes, honey, and cottage cheese. Blend it all together and transform into a satisfying summer treat for the whole family to enjoy.

Cottage cheese has become a viral secret ingredient being added to many sweet and savory recipes, due to its creamy texture, mild taste, and extra protein.

Like yourself, I was skeptical at first too. But there is a reason it has become the star ingredient all over social media. It adds a thick and creamy texture without altering the taste of the dish too much.

3 Simple Ingredients for Mango Popsicle

Mangoes: You can use fresh or frozen mangoes for this recipe. I like to use frozen mangoes for the convenience.

Cottage cheese: Full fat is the best. I find low-fat or fat-free cottage cheese tends to result in dryer texture and more tangy after taste.

Honey is my favorite sweetener here. You can also use maple syrup, or agave or another kind of your preferred liquid sweetener.

How to Make One Blender Mango Popsicles

now we have the batter,

Remove from the mold and enjoy!

What Does it taste Like with the Cottage Cheese?

Cottage cheese lends such a creamy and rich texture to these bars. Cottage cheese is fairly mild and does not have a tangy flavor like some yogurts can.

If you like a dreamy creamsicle or a blended tropical drink in the summertime, then you’re going to love this cottage cheese mango popsicle.

Fun Twists To Spice Up Your Popsicles

You can always add additional chunks of mangoes in the mold so you can see more of that beautiful tropical fruit pop through.

You can do papaya or pineapple for a fun tropical take on these ice pops as well as passionfuit or kiwi.

Do you like spice? Use some Tajin on the mango pops before freezing! You will love how the sweet and salty condiment makes the popsicle so bright with a subtle zap of spice!

How to Store Your Mango Popsicles

After you’re done freezing your popsicles, you can simple keep them in the molds and remove them as you desire one.

You can also remove each of the frozen pops from their molds and lay them flat in an airtight ziplock back before transferring back into the freezer.

Make sure not to stack them on top of one another or else they will eventually freeze together, making it a bit more difficult to take out one at a time.

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:Strawberry Ice Cream Bars {with Cottage Cheese}

3-Ingredient Strawberry Ice Cream Bars made in one blender that are sweet, tangy, creamy and refreshing. They are the perfect summer treats for the whole family. Add a little graham cracker crumble for the ultimate satisfying crunch!
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Ingredients

  • 2 cups Mangoes *, frozen or fresh
  • 1 cup Cottage cheese, Full fat
  • 3-4 tbsp Honey

Instructions 

  • In a food processor, add in honey and cottage cheese.
  • Blend until smooth.
  • Add in most of the mango chunks (save the rest for garnishing). Pulse a few times to combine. Make it as smooth or as chunky as you like.*
  • Pour into a popsicle molds
  • Freeze for at least 3 hours (or overnight) until completely set.
  • remove however many needed to thaw for 3-5 minutes and enjoy!

Notes

*To make the ice cream bars extra creamy, strain the cottage cheese with a cheese cloth or nut milk bag. It makes a difference!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.