Homemade Fruit Popsicles with Puree and Yogurt

For the fruit popsicles, first wash 200 g of strawberries and 100 g of raspberries, hull the strawberries and peel a ripe mango, cutting it away from the pit. Chop the fruit into smaller pieces, put it in a blender and blend until smooth.

Pour the mixture through a sieve into a bowl and press it through with the back of a spoon so no tiny raspberry seeds remain. Add a squeeze of lime. It brightens the flavor of the fruit beautifully.

In a second bowl, stir the plain yogurt with honey or maple syrup until smooth. Adjust the sweetness based on how ripe your fruit is and who you are making the popsicles for.

Gently fold half of the puree into the yogurt to create a softly pink, creamy mixture. Set the other half aside for colorful layering.

Layer the yogurt mixture and the plain puree into the molds in turns. Swirl lightly with a skewer or knife to create a pretty marbled pattern.

Insert wooden sticks or fit the lids with handles and place the molds in the freezer. Let them set for at least 5 hours, ideally overnight, so they freeze completely.

Release the finished popsicles by dipping the mold into warm water for a few seconds. The handle then loosens and the popsicle slides out easily. Serve right away, or wrap them individually and store back in the freezer.