Mango Frocho Pop

Even the pickiest eaters will be at least willing to try this summer treat using summer’s fruits.


  • 1 cup mango, fresh or frozen
  • 1 cup plain 2 percent Chobani Greek Yogurt
  • 1 teaspoon lemon juice
  • 3-5 tablespoons honey, depending on sweetness preferred


  1. Puree fruit, yogurt and honey to taste in a food processor until smooth.
  2. Divide the mixture among freezer-pop molds, stopping about 1inch from the top. Insert the sticks and freeze until completely firm, about six hours. Dip the molds briefly in hot water before unmolding.
  3. If you don’t have molds, a small paper cup with plastic wrap over the top and a popsicle stick in the center will work, too.

Recipe used with permission by

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