Mango Yogurt Pup Pops

Mango Yogurt Pup Pops

 

Frozen Mango Yogurt Doggie Pops

I’m always trying new treats for my Siberian Husky, Cannoli.  This summer to keep her cool I’ve been making her frozen dog treats which I call Pup Pops.   I use fruits, veggies, juices, and other ingredients I have on hand.

A friend recently dropped off  a big sack of fresh mangoes.  I found my kitchen filled with quickly ripening mango.  I decided to use some of them to make these frozen pup pops.

Mango is said to be the “king of fruit”.  It’s loved not only for its sweet taste, but also for its healthy benefits. Mangoes are filled with vitamins and minerals that promote good health for both humans
and their pets!*

I chopped up this sweet juicy fruit, mixed it with plain Greek yogurt, and came up with a really yummy treat.  They were so good I couldn’t resist snacking on them too.  This is truly a treat that you can share with your favorite fur ball.  My Cannoli loves them!

I use styrofoam cups to freeze the pops in.  It makes storing and  unmolding them easy and neat.  Just tear off the foam before you give it to your pup.  I fill the cups about halfway but you can make whatever size you want.  You can also use ice cube trays or any other plastic container to freeze them in.

Ingredients:

1 ripe mango
1 pint plain Greek yogurt

Directions:

Dice ripe mango into bite sized pieces.

Stir mango into yogurt.

Frozen Mango Yogurt Doggie Pops

Spoon mixture into molds.

Frozen Mango Yogurt Doggie Pops

Freeze for at least 6 hours before removing from mold and giving it to your pet.

*Mangoes are safe for dogs to eat, but their seed is not.  Mango seeds like other fruit seeds and pits contain cyanide which is poisonous.  When making treats using mango for your pets be sure to use only the “meat” of the fruit and don’t cut it too close to the seed to avoid accidentally cutting into pieces from the seed.

Frozen Mango Yogurt Doggie Pops
Print Recipe
Servings Prep Time
12 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
12 Pops 15 Minutes
Passive Time
6 Hours
Frozen Mango Yogurt Doggie Pops
Print Recipe
Servings Prep Time
12 Pops 15 Minutes
Passive Time
6 Hours
Servings Prep Time
12 Pops 15 Minutes
Passive Time
6 Hours
Ingredients
Servings: Pops
Instructions
  1. Dice ripe mango into bite sized pieces.
  2. Stir mango into yogurt.
  3. Spoon mixture into molds.
  4. Freeze for at least 6 hours before removing from mold and giving it to your pet.
  5. *Mangoes are safe for dogs to eat, but their seed is not. Mango seeds like other fruit seeds and pits contain cyanide which is poisonous. When making treats using mango for your pets be sure to use only the "meat" of the fruit and don't cut it too close to the seed to avoid accidentally cutting into pieces from the seed.
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Mango Custard Tart

Mango Custard Tart

Mango Custard Tart
This mango season my husband has been bringing home lots of mango.  I’ve been busy trying different desserts to use them.
I’ve made them into jam, crepes, popsicles, and more.  Last weekend I decided to make a custard tart using fresh mangoes.  It turned out amazing!  I modified an old family recipe for Filipino flan, a rich egg custard, and poured it over sliced fresh mango arranged in a pie crust.  I a 9″ tart pan but you can make it in a 9″ pie tin instead.  I just thought it looked prettier in the tart pan!
The mango adds a unique flavor to the custard as it cooks.  The result is a creamy sweet dessert that can be served by itself or with a scoop of vanilla ice cream.
Here’s the recipe!
Mango Custard Tart
 
Ingredients:
1 unbaked pie crust – you can use the Pillsbury Refrigerated crust or your own recipe
2-3 large ripe mango
1 can condensed milk
1 can evaporated milk
4 eggs
1 cup sugar
1 tsp. vanilla
Cooking spray like Pam
Mango Custard Tart
Directions:
1.  Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
2.  If using refrigerated pie crust press one sheet into the pan, including the sides.  If using your own pie crust recipe make enough for 1 crust and press into pan.
3.  Separate 1 egg – place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
4.  Add remaining 3 eggs to mixing bowl and beat.
5.  Add sugar, mix well.
6.  Add milks and mix well.
7.  Stir in vanilla. Set aside.
8.  Peel and slice mango.  I cut both sides from the seed and slice each side into thin half circle slices.
9.  Arrange mango slices on pie crust.
10.  Pour egg/milk mixture over the mango.
11.  Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
12.  Cool to room temperature then chill in fridge before serving.
You will end up with extra egg mixture.  I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time.  To steam the custard place cups in a baking pan half filled with water.  Place in the oven and bake about 50 minutes or until center is set and tester comes out clean.  You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard.  The custard is yummy!  You can use this recipe to make just the custard!
Mango Custard Tart
Mango Custard Tart
Print Recipe
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Mango Custard Tart
Print Recipe
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Ingredients
Servings: Slices
Instructions
  1. Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
  2. If using refrigerated pie crust press one sheet into the pan, including the sides. If using your own pie crust recipe make enough for 1 crust and press into pan.
  3. Separate 1 egg - place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
  4. Add remaining 3 eggs to mixing bowl and beat.
  5. Add sugar, mix well.
  6. Add milks and mix well.
  7. Stir in vanilla. Set aside.
  8. Peel and slice mango. I cut both sides from the seed and slice each side into thin half circle slices.
  9. Arrange mango slices on pie crust.
  10. Pour egg/milk mixture over the mango.
  11. Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
  12. Cool to room temperature then chill in fridge before serving.
  13. You will end up with extra egg mixture. I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time. To steam the custard place cups in a baking pan half filled with water. Place in the oven and bake about 50 minutes or until center is set and tester comes out clean. You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard. The custard is yummy! You can use this recipe to make just the custard!
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