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mango and yogurt popsicles on a blue background

Mango Yogurt Popsicles

Print Recipe
These homemade Mango Yogurt Popsicles come together in minutes and make a delicious breakfast, snack, or after dinner healthy treat.
Course Dessert
Cuisine American
Prep Time 5 mins
Cook Time 0 mins
Resting time: 4 hrs
Servings 10 popsicles
Calories 72
Author Elena Tomasi

Ingredients

Mango Layer:

  • 2 cups (340 g) mango chunks fresh or frozen
  • ½ cup (120 ml) 100% pineapple juice or any other juice

Yogurt Layer:

  • 2 cups (500 g) plain yogurt full fat
  • 3 tablespoons honey or maple syrup/agave

Instructions

Mango layer:

  • In a blender, food processor, or with an immersion blender, puree the mango chunks and pineapple juice until smooth. Set aside.

Yogurt layer:

  • In a small bowl, stir together the yogurt and honey.

Fill the molds:

  • Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt until the molds are filled to 1/4-inch from the top (this allows for expansion when freezing).

Swirl:

  • With a skewer, a chopstick, or a knife, gently swirl the yogurt and fruit mixture together to get a marble effect.

Freeze:

  • Top with the lid, insert the popsicle sticks and freeze for 4 hours or overnight.

Notes

  • To remove the popsicles from the mold, run them under warm water for 30 seconds and then gently pull on the popsicle sticks or place the popsicle mold in a large pot of warm water for 20-30 seconds, then pull gently on each popsicle stick until the pops release.
  • Storage: once all of the popsicles are removed from the mold, wrap them in parchment paper, place them in a zip-lock bag wrap, and return to the freezer to eat later!
  • The recipe makes approximately 10 popsicles, depending on the size and shape of your molds.

Nutrition

Serving: 1popsicle | Calories: 72kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 23mg | Fiber: 1g | Sugar: 12g