Mix 1 Tbsp Maple Syrup to 1 Cup of Mango Puree until well combined.
To 1 Cup of Greek Yogurt, add the remaining maple syrup, vanilla essence and stir well until mixed well.
To the Popsicle Moulds, fill 2 Tbsp with mango puree followed by 2 Tbsp yogurt and again 2 Tbsp mango puree. Put the popsicle stick inside the mould and set it aside. Repeat the process with the remaining 5 moulds
I just went with the flow. For one of the mould's, I started with a layer of yogurt followed by mango and then yogurt again. So just enjoy making the whole thing in your way.
Freeze the popsicles for atleast 8 hours. To unmould them, just run the mould through tepid water for 15 seconds and pull the stick out.
Enjoy these Mango Yogurt Ripple Popsicles guilt free.