Mango Yogurt Popsicles
Made with just four simple ingredients, these Mango Yogurt Popsicles are super refreshing, creamy, delicious, and of course, easy to make. Everyone will love this healthy summer recipe, kids and adults alike.
Homemade Mango Yogurt Popsicles
There’s nothing more refreshing than a cool popsicle on a scorching hot summer afternoon. Making popsicles at home is so easy and fun, and it’s a great activity to do with the kids.
These yogurt pops are filled with healthy ingredients and are good enough to eat even for breakfast!
Mango Yogurt Popsicle Ingredients
To make these frozen treats, you will need:
- Mango: I love using mango because it’s naturally very sweet and doesn’t require any additional sweeteners. However, depending on your fruit and your own preferences, you may want to add a dash of honey or agave. Taste the mixture before freezing it and keep in mind that the sweetness will mellow once frozen.
- 100% Pineapple Juice: you can substitute pineapple juice for orange juice, apple juice, or coconut water if you prefer.
- Yogurt: I used plain full-fat yogurt. I don’t recommend using low-fat yogurt, the higher fat content prevents the popsicles from getting icy.
- Honey: if you use flavored yogurt, you don’t need to add honey as it’s already sweetened.
- You’ll also need: some popsicle sticks and popsicle molds. I love making popsicles with my “Norpro Frozen Ice Pop Maker” that I purchased on Amazon.
How to make yogurt popsicles
Ice pops are one of the easiest treats to make.
- Puree the mango: start by blending together the mango chunks and pineapple juice until smooth. You can use an immersion blender, a food processor or a blender.
- Whisk the yogurt: next, in a small bowl, stir together the yogurt and honey. Taste, and add the additional honey if desired.
- Fill the popsicle molds: fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt. You can also use two measuring cups with a spout instead of the spoon. The spout makes it a lot easier to pour the fruit puree/yogurt.
- Swirl: use a skewer, a chopstick, or a knife to swirl the mixture a bit.
- Freeze: insert the popsicle sticks and place in the freezer for a least 4 hours, or overnight.
Can you make popsicles without a mold?
If you don’t have a popsicle mold yet, you can easily use everyday items: yogurt containers, paper cups, muffin tins, ice cube trays, or even a loaf pan!
This popsicle recipe is pretty flexible, so you can easily change out some ingredients to make them perfect for you. For example, feel free to…
- Use different fruit – once you’ve made this mango version, experiment with other fruits. Try whatever looks ripe and juicy at the market: peaches, watermelon, melon, pineapple, kiwi, blueberries, raspberries, blackberries, strawberries, cherries, etc.
- Fresh or frozen: fresh and ripe (or even slightly overripe) fruit is the best for popsicles because it’s naturally sweet. However, you can also use frozen fruit, just be sure to thaw it before using it.
- Sweetness: these are perfectly sweet for my taste, but depending on your fruit and your own preferences, feel free to add more, less, or no honey at all. You can also replace honey with maple syrup, agave nectar, or simple syrup.
- Different Yogurt: substitute plain full-fat yogurt with Greek yogurt or flavored yogurt. Since Greek yogurt is so thick, you need to thin it out with a bit of milk to make it easy to layer into the molds.
- Dairy-free: use coconut yogurt, almond yogurt, or any other plant-based yogurt
- Vegan: Use agave or maple syrup instead of honey, and a plant-based yogurt.
How do you remove popsicles from molds?
You have two options:
1 – Fill your kitchen sink or a large bowl that is at least as tall as your mold with warm (NOT hot) water, place the mold in the water for about 30 seconds. Remove the mold from the water and gently tug on the popsicle stick. If the popsicles remain in the mold, allow them to sit in the water longer, checking every 30 seconds or so. You don’t want the popsicles to melt.
2- Run the mold under warm water for 30 seconds, then gently tug on the popsicle stick. Be careful not to run them under the water for too long.
Popsicles might be slightly softened after you remove them. Place them on a baking sheet covered with parchment paper and refreeze for 15 to 20 minutes or until completely hard again.
The best way to store homemade popsicles is to wrap them individually in parchment paper, and then put the wrapped pops in a zip-lock bag.Popsicles can also be stored in an airtight plastic container, using parchment paper to layer them.
For more no-bake summer treats, try out these recipes:
- Green Smoothie Popsicles
- Strawberry Banana Ice Cream
- Chocolate Banana Ice Cream
- Raspberry Frozen Yogurt
If you make this Mango Popsicles and love them, please leave a comment and give this recipe a rating! I’d love to hear about your flavor variations!
How To Make It: Mango Yogurt Popsicles
- 2 cups (340 g) mango chunks fresh or frozen*
- ½ cup (120 ml) 100% pineapple juice
- 2 cups (500 g) plain full-fat yogurt
- 3 tablespoons honey
- Using a blender, food processor, or immersion blender, puree the mango chunks and pineapple juice until smooth. Set aside.
- In a small bowl, stir together the yogurt and honey until well combined.
Fill the molds:
- Fill the popsicle molds by alternating approximately 1 tablespoon of fruit puree and 1 tablespoon of yogurt, leaving about 1/4-inch space from the top of each mold to allow for expansion during freezing.
- Using a skewer, chopstick, or knife, gently swirl the yogurt and fruit mixture together to create a beautiful marble effect.
- Place the lids on the molds, insert the popsicle sticks, and freeze for at least 4 hours or overnight until they are fully set.
- Mango — if using frozen mango, make sure to thaw it before using to ensure a smooth consistency. You may need to add a little extra sugar to compensate for any loss of sweetness.
- Fruit juice — feel free to substitute pineapple juice with orange juice, apple juice, or even coconut water.
- Yogurt — for a creamy texture and to prevent iciness, opt for full-fat yogurt. If you prefer Greek yogurt, make sure to thin it out with a bit of milk to ensure it is easy to layer into the molds. For a dairy-free option, coconut milk yogurt or other non-dairy alternatives can be used.
- Sweetener — adjust the sweetness according to your preferences. If you’re using flavored yogurt, additional sweeteners may not be necessary. Use maple syrup or agave nectar as vegan alternatives if desired.
- To easily remove the popsicles from the molds, either run them under warm water for 30 seconds and gently pull on the popsicle sticks, or place the popsicle mold in a large pot of warm water for 20-30 seconds before gently pulling on each popsicle stick to release them.
- Storage — individually wrap them in parchment paper, place them in a zip-lock bag, and return them to the freezer.
- This recipe yields approximately 10 popsicles, depending on the size and shape of your molds.
These popsicles look and sound amazing! I would want to eat the entire batch!
These sound so good! I love mangoes and the addition of the pineapple adds a little bit more sweetness. Thanks for sharing!