These easy and refreshing mango popsicles are made with fresh or frozen mango, shredded coconut, and Greek yogurt for a delicious, lightly sweetened frozen yogurt treat.
It’s hot outside.
The heat has been unrelenting, so I’ve been taking something icy and cold with me every time I go outside to check on my garden.
But guys, I’ve been on a popsicle kick.
If you follow along with my Instagram stories, you saw the boxes and boxes of mangoes!
These mango popsicles are made with either fresh or frozen mango, plain Greek yogurt, shredded coconut, and just a little bit of sweetener.
Want a savory mango recipe? Try this mango habanero salsa.
Can I Use Regular Plain Yogurt?
Yes, if that’s what you’ve got on hand!
Your popsicles will be a little less creamy than if you use thicker Greek yogurt.
Can I Use Less (or Zero) Sweetener?
You sure can! But here’s what will happen.
The less sweetener you use, the harder the popsicles will be.
As written, this recipe uses three tablespoons of honey or maple syrup, giving them a consistency a little bit like fudgesicles.
I also tested this recipe with less sweetener and also with zero added sweetener, but in my opinion, those popsicles were a little too hard. That said, they weren’t bad, so if you want to try these with less or no sweetener and are okay with extra-firm popsicles, go for it.
How to Make Mango Popsicles
Start by adding all the ingredients to a blender.
You’ll need mango (fresh or frozen), plain Greek yogurt, unsweetened shredded coconut, lime juice, and either honey or maple syrup.
If you like, you can also add a dash of cayenne pepper.
Blend the popsicle ingredients until they’re creamy and smooth.
Pour the mango mix into your popsicle molds, and then set them in the freezer to harden.
Once your popsicles have hardened, use hot water to release the popsicle from the mold.
Now you too can enjoy ice cold creamy popsicles to cool down on a hot summer day.
- popsicle molds (6 cavity mold)
- 1 lb mangoes (whole) ~1 cup diced mango. If using frozen mango estimate by volume
- 1 1/4 cup plain Greek yogurt, whole milk
- 1/4 cup shredded coconut, unsweetened
- 3 TB honey, maple syrup, or agave Using less sweetener (or none) will result in harder popsicles
- 1 lime, juiced
- 1/8 tsp cayenne (optional)
- If using whole mangoes, prepare mangoes by peeling and removing the pit.
- Add prepared mangoes, yogurt, coconut, honey (or other sweetener), lime juice, and cayenne (if using) to a blender basin. Blend until smooth.
- Pour mixture into popsicle molds. Make sure not to go above the mold's fill line, because the mixture will expand slightly while freezing.If your molds include popsicle sticks, add them now. If not, freeze until the popsicles are firm enough to insert the sticks, and then add them.Freeze at least 4 hours, or overnight, until the popsicles are hardened.
- To remove the popsicles from the molds, run warm (or hot) water over the bottom of each mold, or dip the molds into a container filled with warm (or hot) water. The water temperature needed will depend on your molds.Making Multiple Batches of Popsicles:If using wooden popsicle sticks (or any stick that is not part of the popsicle mold), you can make multiple batches of popsicles and store them for later. To store the popsicles, remove them from the mold, wrap each popsicle in wax paper, and store in a freezer bag.