Halloween Breakfast Popsicles

Recipe by: Jerry James Stone | Written October 12, 2014

I love Halloween. I love dressing up, seeing all the costumes, and even partaking in some of the holiday sweets. And I’m not a big sweets person… except when it comes to candy corn. I need diabetes-inducing levels of candy corn! So why not candy corn for breakfast? Well, because that’s gross. But this Halloween Breakfast Popsicle is not. Made with Greek yogurt and fresh mangos, give your day a healthy start that is both festive and tasty.

Ingredients

1 cup Greek yogurt
3 mangos
4 teaspoons honey

Total Time:

10 hours, 15 minutes

PREP
15 minutes
INACTIVE
10 hours
COOK
Servings:
10 Halloween popsicles 
Recipe Type:
 
Diet:
Vegetarian
  1. Ahhhh ... mangos. Or is it mangoes? Actually both spellings are correct. Which ever way you spell it, make sure you have 3 of them for this recipe. You want to cut and cube them, and then puree them. Visit my How-To section for tips on cutting a mango-it will save you a lot of time (and you'll waste less fruit!). 

    NOTE: FACT: Did you know that the paisley pattern, developed in India, is based on the mango? Also, you might be surprised to know that the mango is closely related to the cashew. Seems weird, huh? But cashews come from a tree where they grow on the outside of the cashew apple (which looks mango-y). See, cashews are seeds to the cashew tree, but the cashew apple is just an accessory fruit, therefore the cashew nut is actually the fruit of the cashew tree also, not the apple.
     
  2. When you puree the mangos, it should yield about 3 cups of puree unless you bought Smurf-sized mangos. If so, go get more. Also, you don't have to make the puree super smooth-it shouldn't be chunky. If it is too smooth, your pops might break. 

     
  3. Grab yourself three small bowls. In bowl one, add 3/4 cup of Greek yogurt and 2 teaspoons of honey. In bowl two, add 2 cups of the mango puree. In bowl three, add the remaining puree (about 1 cup) and the remaining yogurt (1/4 cup) and the remaining honey (2 teaspoons). Mix the ingredients in their individual bowls. Do not combine them! 

    NOTE: FACT: Did you know yogurt was discovered by accident, just like the microwave, silly putty, Post-It notes, Slinky, and chocolate chip cookies. Oh, and I was an accident too.
     
  4. This next step is a bit like catching a fly with chopsticks and how you proceed purely depends on your anal retentiveness (hehe ... I said anal). So, we are using these three colors (or two colors and one lack their of), to create a "candy corn" effect. So stand tall, do your best George W. Bush impression because these colors don't run. At least we don't want them to. Here is what I did. Add the yogurt and honey mixture to a sandwich bag, snip one of the corners off with a pair of scissors and then use that to divide the mixture between the individual popsicle molds. After that, you can use a small spoon to divide the orange mango or the yellow mixture. 

     
  5. Pop these babies in the freezer and let them set for about 10 hours before serving. To remove the popsicles, simply dip the mold in lukewarm water in 5 second intervals until the pops are easily dislodged.Enjoy! 

     
  6.  

     

Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe