#Almond breeze sweetened vanilla full#
#Almond breeze sweetened vanilla plus#

This post is part of a partnered series with Blue Diamond Almond Breeze Almondmilk. Have a great day, and make something good. Pop in your sticks and then freeze for another 30 minutes to an hour and then top with the rest of the mango mix and mango chunks.

#Almond breeze sweetened vanilla full#

Add a few more chunks of chopped mango to the middle ⅓ of the mold and fill the molds to ⅔ full with the remaining ½ cup of the almond milk. Pour the blended mango mixture into the bottom ⅓ of the mold and freeze for about an hour. Chop the other mango into small pieces and add a few pieces into the bottoms of the popsicle molds. Place 3 mangoes, roughly chopped, into a blender with ¾ cup almond milk, yogurt and sugar to taste. If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats. To save individual pops I wrap them in plastic wrap and freeze individually so they don’t stick. Let them sit for 15-30 seconds and start wiggling them out of the plastic tray. To release the pops from their mold I place the whole tray in a sink of warm-ish water, just under the edge of the top of the tray.

To get the stripe, simply pour the blended mango mixture into the bottom ⅓ of the molds and freeze for about an hour. To make the striped pops, you’ll have a little extra mango mixture left over. If you’re making solid pops, you’ll only need ¾ cup of the almond milk. I made this recipe as both a solid mango pop and a striped mango pop. But compare that to a regular popsicle’s sugar count and I’m pretty sure I beat it by a long shot. I did however add about 1 tablespoon of sugar to the mango blend because the mangos weren’t at their sweetest. I chose the Hint of Honey Vanilla flavor because of it’s built in sweetness, hence, no need for me to add a bunch more sugar. Almond milk is a natural for popsicles and I often see it in recipes I find online. Instead of water-based juice or kiddy drinks for the base of my pops, I used a combo of real fruit, mangoes in this case, blended with Almond Breeze Almondmilk Hint of Honey Vanilla and naturally sweetened vanilla Greek yogurt. If you’re a master of the knife, there are several ways to cut the mango, but I made a video of my favorite hack for skinning the mango that results in a smooth slice of mango just about every time. One of the worst things about using mango in just about any recipe is cutting it thanks to that big old pit. How’s that for making a mom-approved summer treat. These babies are chilled fruity flavor bombs that are lightened up in sugar and heavy on good old vitamin C. There was always too much water or not enough flavor so that with each suck, all that would be left was a brittle icy nub of a pop. I remember making ice pops as a kid with Kool-Aid® or even orange juice and they were always a dismal failure. They’re incredibly easy to do (even an 11 year old can do it) and even easier to enjoy (and of course that 11 year old has done that too!) In between hours-long fingernail painting sessions ( you’ve seen this haven’t you?) Smudge has been helping me make these creamy mango popsicles. “Mom, when can we make more maaaaaannnngo pops?”

I’ve shared several new recipes using it that lean toward the savory side here and here, but with summer in full swing, it’s time to take a sweetened time out and break out the popsicle molds. This year I’m partnering with Almond Breeze to create and share recipes using almond milk.

#Almond breeze sweetened vanilla plus#

It does not store any personal data.Mangoes blended with vanilla almond milk and vanilla yogurt make the ultimate creamy homemade pops, plus a video of my kitchen hack for peeling mangoes. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'. This cookie is set by GDPR Cookie Consent plugin.

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