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Mango Raspberry Swirl Kefir Pops with Mint

Tangy kefir and sweet mango ice pops streaked with a tart raspberry ribbon and a cool hint of mint, creamy and icy-crisp at once.

Mango Raspberry Swirl Kefir Pops with Mint

Ingredients

  • 1 whole300 gMangodiced
  • ¾ cup (180 ml)200 gPlain kefir, low-fat
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1 cup120 gRaspberries
  • 1½ tbsp30 gHoneydivided
  • 2⅛ tsp chopped4 gFresh mintleaves picked
  • 1½ tsp8 gLemon juice

Steps

  1. Set out 4 large ice-pop molds (about 120 ml each) and clear a flat spot in the freezer.
  2. Make the raspberry ribbon first: in a small bowl, mash the raspberries with a fork, then stir in one third of the honey and the lemon juice until saucy. Set aside.
  3. Make the mango base: in a blender, combine the mango, kefir, Greek yogurt, mint and the remaining two thirds of the honey. Blend until completely smooth, about 1 minute.
  4. Layer the molds: spoon a little of the mango base into each mold, add a spoonful of the raspberry ribbon, and repeat, ending with the mango base, until all the mango base and raspberry ribbon are used and the molds are filled to just below the rim.
  5. Run a thin skewer up and down through each mold once or twice to swirl the raspberry ribbon through the mango base without fully mixing.
  6. Freeze for 1 hour, insert the sticks, then freeze until solid, at least 5 more hours.
  7. To unmold, run the molds under warm water for 10 to 15 seconds and gently pull out the pops. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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