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Camu Camu and Mango Yogurt Pops

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  • Prep 30 min
  • Total 4 hr 0 min
  • Ingredients 4
  • Servings 8
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Camu camu is a tropical berry rich in vitamin C, and is found in the Amazon forests of Peru and Brazil. It’s used in juices, ice creams, popsicles, sauces and desserts. This fruit has a lovely red color and a delicious flavor.
by Morena Cuadra
Updated Sep 16, 2015
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Ingredients

  • 1 lb camu camu (or 2 cups juice)
  • Juice of 1/2 lemon
  • Sugar to taste
  • 1 cup mango-flavored goat milk yogurt

Directions

  •  
    1
    Rinse the camu camu and place in a container. Add boiling water and let sit for 20 minutes until it cools.
  •  
    2
    Crush the berries by hand to squeeze out as much pulp as possible and remove the seeds. Mix it in a blender with lemon juice and sugar to taste. Store in the fridge.
  •  
    3
    Prepare 8 popsicle molds and sticks.
  •  
    4
    Pour a bit of the camu camu juice in each mold and place in the fridge. When firm, add the same amount of yogurt and cool again. Before it hardens completely, insert a popsicle stick in the center.
  •  
    5
    Repeat to form layers with the juice and the yogurt. Leave in the freezer overnight or for a couple of days—although I doubt they’ll last that long, they’re that delicious!
  •  
    6
    To unmold, place the molds in warm water and squeeze to loosen the pops. Serve immediately.

Expert Tips

  • tip 1
    You can replace camu camu with red prickly pears. Mix with water, lemon juice and sugar. Strain to remove the seeds.
  • tip 2
    Use different yogurt flavors to delight your family.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Camu camu is a tropical berry rich in vitamin C, and is found in the Amazon forests of Peru and Brazil. It’s used in juices, ice creams, popsicles, sauces and desserts. This fruit has a lovely red color and a delicious flavor.
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