Mix the chia seeds in 1/4 cup of the kefir milk and stir. Set aside for 15-20 minutes, while preparing the other ingredients. This allows the chia seeds to soften up and make it easier to blend. This also prevents the seeds from clumping together and settling at the bottom of the mold.
Chia Yogurt Mixture
Mix in yogurt, rest of the kefir milk and pre-soaked Chia Seeds: Add the yogurt, milk, honey and chia seeds to the blender. Blend briefly until everything is well combined.
Mango
Mango Mixture: In a bowl, and diced mango. Squeeze fresh lime juice on top and stir a couple of times with a spoon.
Prepare Creamsicle Molds
Pour the chia yogurt mixture into popsicle molds, filling them about 1/4 of the way.
Then drop in the fruit.
Spoon more of the chia yogurt mixture to cover the fruit.
Press down with a spoon to burst any air pockets.
Freeze: Insert sticks into the molds and freeze for at least 4-6 hours, or until completely solid.
Remove and Enjoy: To remove the popsicles, run warm water over the outside of the molds for a few seconds to loosen them. Gently pull the popsicles out. Or leave on the counter for 10 minutes before removing from molds, so they will slide out effortlessly.
Store: If you have leftovers, store them in a freezer-safe bag or container.
Notes
These mango chia creamsicles are a delicious and nutritious treat, packed with probiotic-rich protein, healthy fats from chia seeds, and natural sweetness from raw honey and mangoes. Enjoy!Vegan, Use unsweetened coconut yogurt and coconut kefir milk and replace the raw honey with pure maple syrup.Versatile, Swap out mango for any fruit that is in season. Add a little crunch, Sprinkle granola into the molds to cover the yogurt mixture or coconut thin shavings before popping them into the freezer. Like more flavour, try adding pure vanilla extract, cinnamon or ginger