This Mango Yogurt Popsicle recipe is your ticket to a tropical escape without leaving your kitchen. Picture the sweet, sun-kissed flavor of mangoes combined with the creamy tang of Greek yogurt. It's a beach vacation in every bite!
This mango yogurt popsicle recipe is incredibly easy to whip up. It's a refreshing summer treat that your kiddos, toddlers, (or you) will appreciate on a hot summer day. And as yummy as they are, no one will know these healthy mango popsicles are a nutritious snack!
These fruity popsicles have healthy ingredients like frozen mango (though you could use fresh fruit, too), Greek yogurt, honey, and a squeeze of fresh lime juice.
Best of all, you don't have to wait for mango season to make these healthy popsicles. Frozen mangoes are a great substitute because they're harvested and flash-frozen at their peak.
So next time you crave a little taste of sunshine, these homemade popsicles, made with simple ingredients, will extend the summer season.
For other fun summer recipes, try this one for dill pickle egg salad or ground turkey sliders.
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Ingredients
You'll need the following ingredients to make these Mango Yogurt Popsicles:
Ingredient Notes
- Use 2% plain Greek yogurt for a creamy consistency. The fat helps keep the popsicles from becoming too icy or rock-hard. I don't recommend fat-free yogurt.
- For best results, purchase plain, unsweetened Greek yogurt. Check the ingredient label to ensure the yogurt contains only milk and bacterial cultures.
Find the detailed recipe below.
Substitutions & Variations
- You can use fresh, ripe mangoes instead of frozen-thawed mangoes.
- Substitute with 5% Greek yogurt for a super creamy texture or full-fat plain yogurt.
- As a variation, add one teaspoon of vanilla extract for a warm, creamy taste.
- Add one teaspoon of grated lime zest to the yogurt mixture to up the citrus flavor.
How to Make Mango Yogurt Popsicles
Step-by-step Instructions
These homemade mango popsicles will make you feel good. The tropical flavor will satisfy your sweet tooth when the hot weather is in town!
Purée ingredients:
Add all the ingredients to a food processor and purée for 20-30 seconds or until smooth.
Add mixture to measuring cup:
Add the mixture to a measuring cup to make pouring into the ice pop mold easier.
Fill ice pop molds:
Divide the mixture evenly to the fill line of each ice pop mold. If there is no fill line, leave a ¼-inch space at the top of the mold to allow for expansion as the mixture sets and freezes.
Insert ice pop sticks:
Insert one ice pop stick into each mold and freeze until firm, roughly 6 hours.
Serve:
To easily remove the ice pops from the mold, run warm water over the outside of each mold and gently lift out the ice pop.
Helpful Hints
- If possible, let the frozen mango thaw completely in the refrigerator overnight.
- If you use frozen, unthawed mango, the mixture will be very thick, like a smoothie, and filling each mold will be more difficult.
- Add the thawed mango and its juices to the food processor without draining.
Storage
- These popsicles will keep well in the freezer for 1-2 months. Make sure to store them in their molds or unmold them and store them in an airtight container.
Recipe FAQs
I wouldn't recommend it because the popsicles will be hard and icy. Stick with full-fat dairy for a creamier popsicle and perfect texture.
It makes a really delicious smoothie and refreshing treat, so no need to freeze if you're looking for a drink on the go!
Instead of a popsicle mold, you can use small paper cups or disposable plastic cups. Fill the cups with the mango/yogurt mixture. Cover tightly with aluminum foil, poke a hole through the center of each cup with a wooden popsicle stick, and freeze.
A mango lassi is a popular Indian drink made from blended mangoes, yogurt, and a bit of sugar or honey. It's smooth and creamy, typically flavored with cardamom or rosewater, and has a nice fresh mango flavor.
Recipe
Mango Yogurt Popsicle Recipe (with Greek yogurt)
Equipment
- measuring cups and spoons
- food processor
- large liquid measuring cup
- ice pop mold to make 6 popsicles, I purchased the ice pop (Zoku brand) mold from Amazon. Each popsicle is roughly 3.1 fluid ounces or 92 milliliters.
Ingredients
- 1½ cups (354 ⅞ ml) 2% Greek yogurt
- 1½ cups or 10 ounces/283 grams (1½ cups or 10 ounces/283 grams) frozen mango , thawed, cut into chunks
- ¼ cup (59 ⅐ ml) liquid honey
- 1 tablespoon (1 tablespoon) lime juice
Instructions
- Purée ingredients: Add all the ingredients to a food processor and purée for 20-30 seconds or until smooth.1½ cups 2% Greek yogurt, 1½ cups or 10 ounces/283 grams frozen mango, ¼ cup liquid honey, 1 tablespoon lime juice
- Add mixture to measuring cup: Add the mixture to a measuring cup to make pouring into the ice pop mold easier.
- Fill ice pop molds: Divide the mixture evenly to the fill line of each ice pop mold. If there is no fill line, leave a ¼-inch space at the top of the mold to allow for expansion as the mixture sets and freezes.
- Insert ice pop sticks: Insert one ice pop stick into each mold and freeze until firm, roughly 6 hours.
- Serve: To easily remove the ice pops from the mold, run warm water over the outside of each mold and gently lift out the ice pop.
Veronica says
Very creamy and easy to make 🙌