Yoghurt, Boysenberry & Mango Popsicles

  • Vegetarian Recipe

Makes: 6 

TIP:  While jammy pockets are both pretty and delicious, if you don’t want to bite into pockets of jam, give it a thorough mix with your popsicle stick after layering the flavours. 

Recipe and Images by Sara @buttermilkpantry


  • 60g white sugar
  • 5og boiling water
  • 250g unsweetened Greek yoghurt
  • 230g fresh, frozen or tinned mangoes
  • 1 Tbsp lemon juice
  • Anathoth Farm Boysenberry Jam 


  1. Mix sugar and boiling water together until dissolved (this is your sugar syrup). Once cool, mix yoghurt with sugar syrup until smooth and set aside - this is the Yoghurt layer. 
  2. Blend mangoes with lemon juice until smooth. Add 2 Tbsp of sweetened yoghurt mixture to this and mix well. Set aside until needed - this is the Mango layer.
  3. Layer moulds with yoghurt, mango and boysenberry jam repeating each layer until you reach the top leaving some space to insert the Popsicle stick without overflowing. 
  4. Give the popsicle sticks a gentle stir to achieve a swirl effect. The more you stir the more the flavours incorporate together. 
  5. Freeze popsicle moulds for 4-6 hrs (depending on how cold your freezer is) or, overnight if possible. 
  6. Once frozen, dunk moulds in warm water to help melt the outside slightly, to enable easy removal.