Mango Popsicles

Two mango popsicles on a white plate with some slices of lime.

Print Recipe

5 from 1 vote

These refreshing tropical mango popsicles take just 10 minutes to prep! These are perfect for a hot summer day.

Prep Time10

Freezing Time6

Total Time6 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: popsicles

Calories: 48kcal

Author: Ella Gilbert

Equipment

popsicle molds

Ingredients

2 cups mango chunks
1 cup Greek yogurt
juice of 1 lime
1 tablespoon honey
pinch salt
dash vanilla extract

Metric - US Customary

Instructions

In a blender or food processor, blend the mango chunks with the Greek yogurt, vanilla, salt, lime juice and honey until smooth.
2 cups mango chunks, 1 cup Greek yogurt, juice of 1 lime, 1 tablespoon honey, dash vanilla extract, pinch salt
Pour this mango mixture into your popsicle molds.
Place in the freezer for at least 6 hours, but preferably overnight.

Notes

I recommend using a weighing scale to weigh out the mango and greek yogurt!

Popsicle Mold: I have used both this stainless steel mold and this silicone mold.

Serving Size: This recipe filled the 6 stainless steel mold and 2 silicone molds.

Raspberry Sunset: Fill half of the popsicle molds, then blend a small handful of raspberries with the remaining mango mixture to make a pink raspberry color. Pour this new raspberry mixture into the popsicle molds to fill them up.

Coconut Mango: swap out regular greek yogurt for coconut yogurt.

Tajin Popsicles: Sprinkle tajin into the blender before blending to get a slightly spicy flavor. This is my favorite for summer!

Storage: store in the freezer for up to 1 month.

Nutrition