Mango Buttermilk Popsicles

MAKES 12 POPSICLES

Summer is peak mango season! And these treats balance the butterysmooth sweetness of a ripe mango with the tangy, bold flavors of buttermilk. Mangoes packed full of flavor and naturally sweet goodness, as well as antioxidants and fiber. Subbing buttermilk for part of the heavy cream gives these pops a refreshingly lower calorie and fat content—the touch of cream left lends the perfect amount of richness. And, if you can find them, splurge on vanilla beans. They’re worth it in this dessert.

4 cups cubed peeled ripe mango (about 4 mangoes)

3/4 cup low fat buttermilk, divided

1 vanilla bean, split lengthwise

1/4 cup heavy cream

2 tablespoons honey

DIRECTIONS:

Combine 4 cups mango and 1/4 cup buttermilk in a food processor. Scrape seeds from vanilla bean; add to food processor. Process until very smooth.

In a separate bowl, combine remaining ½ cup buttermilk, cream, and honey. Whisk vigorously until smooth. Add mango mixture, alternating with buttermilk mixture, into frozen popsicle molds. Freeze overnight.