Mango Yogurt Popsicles Recipe
Mango Yogurt Popsicles are everything you want on a hot summer day – creamy, fruity, and refreshingly cold. These little icy delights are made with the goodness of ripe, juicy mangoes, thick yogurt, a splash of lemon juice, and just the right hint of sweetness. They’re not only bursting with tropical flavor but are also a much healthier alternative to those sugar-loaded store-bought popsicles, especially for kids who crave cool treats in the heat!What I love most is how simple they are to make. No fancy equipment, no cooking — just blend, layer, freeze, and enjoy. You know exactly what’s going into your kids’ snacks and can feel good about every bite. It’s summer, in popsicle form — and trust me, one is never enough.
Equipment
- Popsicle Mould
- Blender
Ingredients
For Mango layer
- 1 large Ripe Mango
- 1 teaspoon Lemon Juice
- 3 tablespoon Sugar to taste
For Yogurt layer
- 1 cup Unflavoured Yogurt (unsweetened)
- ¼ cup Sugar or to taste
Instructions
- Pre-prep - Start by washing the mango well and peeling off the skin. Roughly chop the mango flesh and discard the seed. If you're using regular yogurt, place it in a muslin cloth and let it drain for 30 minutes to an hour to remove excess water. This helps in getting that thick consistency we want.
- Making the Mango Puree - Add the chopped mango pieces into a blender. Toss in sugar according to taste and 2 teaspoon of lemon juice. Blend everything until silky smooth. If you’re using Alphonso mangoes, you’ll get a bright golden-orange color that looks beautiful in popsicles.
- Preparing the Yogurt Mix - In a separate bowl, take 1 cup of thick yogurt. Add sugar or honey to taste. Whisk it well until the mixture becomes creamy and smooth, with the sugar fully dissolved.
- Layering & Freezing - Take your popsicle moulds. Start by pouring a layer of mango puree, then gently spoon in the yogurt mixture. Alternate layers as desired, or do a single thick layer of each. Pop on the lid and insert the stick. Place in the freezer for 7–8 hours or overnight.
- Unmoulding - To remove the popsicles easily, hold the moulds under running tap water for 10–15 seconds, then gently wiggle the stick to pull them out. Serve immediately!
Notes
Don’t skip the lemon juice! It might seem small, but it seriously makes the mango pop and keeps things from getting too sweet or flat-tasting.
Got icy popsicles? That’s usually because there’s too much water in your mix. Use thick yogurt (Greek-style or hung curd) and fully ripe mangoes — both help give you that dreamy creamy texture.
Storage Tips: You can freeze these directly in the moulds, but if you’re popping them out ahead of time, wrap them individually in parchment paper and store them in an airtight container.Best enjoyed within 5–7 days for the freshest taste and texture.
Serving Suggestions: Honestly, they’re perfect as-is, straight from the freezer on a hot day.
But if you’re feeling a little fancy, try these:
– Plate with a fruit salad on the side.
– Drizzle with honey and sprinkle some crushed pistachios.
– Or serve mini ones at a party for a cute, refreshing treat!
Nutrition
Serving: 1servingsCalories: 96kcalCarbohydrates: 21gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.002gCholesterol: 2mgSodium: 12mgPotassium: 106mgFiber: 1gSugar: 20gVitamin A: 375IUVitamin C: 13mgCalcium: 41mgIron: 0.1mg
Tried this recipe?Let us know how it was!