2 cups (500 ml) fresh or frozen mango chunks
1/2 cup (125 ml) cherries, halved
1 cup (250 ml) plain or vanilla yogurt
1/4 cup (60 ml) granola
In a food processor, purée the mango until smooth, adding a splash of water or orange juice to help the blender along if needed.
Place cherries at the bottom of ice pop molds or small paper cups. Add mango mixture to each cup, filling them about half full. If it’s runny, freeze until solid before proceeding; if it’s already thick and slushy, top with yogurt, filling the molds almost full. Sprinkle each with granola and insert a stick. Freeze until solid.
Makes 4–6 breakfast pops.
Originally published in ParentsCanada magazine, July/August 2015.