• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Champagne Tastes®
  • About
  • Travel
    • Food Travel
    • Outdoor Adventure
  • Recipes
    • Garden To Table
    • Seafood
    • Camping Recipes
    • Ferment
    • Backyard Foraging + Wild Game
    • Cooking Basics
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Garden To Table
  • Seafood
  • Ferment
  • Foraging + Wild Game
  • Cooking Basics
  • Camping Recipes
  • Outdoor Adventure
  • Food Travel
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert

    Mango Popsicles

    Published: Jul 19, 2020 · Modified: Aug 3, 2020 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    mango popsicles
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    mango popsicles

    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.

    Most of the time, I carry a cold drink like infused water, homemade kombucha, or homemade lemonade (like this basil lemonade, mint lemonade, or lavender lemonade).

    But guys, I’ve been on a popsicle kick.

    I love kombucha popsicles and homemade fudgesicles, but recently a friend gave us pounds and pounds of mangoes.

    If you follow along with my Instagram stories, you saw the boxes and boxes of mangoes!

    And so, it seemed only natural to make lots of frozen mango desserts, like mango sorbet, mango frozen yogurt, and of course, mango popsicles.

    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.

    Blend Popsicle Ingredients
    Blend Popsicle Ingredients

    Pour the mango mix into your popsicle molds, and then set them in the freezer to harden.

    No popsicle molds? You can also use a silicone ice cube tray and toothpicks, or buy popsicle molds online.

    Pour Mixture Into Popsicle Molds
    Pour Mixture Into Popsicle Molds

    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.

    mango popsicles
    mango popsicles
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Mango Popsicles

    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.
    Author: Sarah Trenalone
    Prep Time5 mins
    Cooling + Freezing Time:4 hrs
    Total Time4 hrs 5 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 131kcal
    Freezer Friendly?

    Yes

    Will It Keep?

    2 Months

    Prevent your screen from going dark

    Equipment

    • popsicle molds (6 cavity mold)

    Ingredients

    • 1 pound mangoes (whole) ~1 cup diced mango. If using frozen mango estimate by volume
    • 1 ¼ cup plain Greek yogurt, whole milk
    • ¼ cup shredded coconut, unsweetened
    • 3 tablespoons honey, maple syrup, or agave Using less sweetener (or none) will result in harder popsicles
    • 1 lime, juiced
    • ⅛ teaspoon cayenne (optional)

    Instructions

    • If using whole mangoes, prepare mangoes by peeling and removing the pit.
      Scoop Out The Mango Halves
    • Add prepared mangoes, yogurt, coconut, honey (or other sweetener), lime juice, and cayenne (if using) to a blender basin. Blend until smooth.
      Blend Popsicle Ingredients
    • 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.
      Pour Mixture Into Popsicle Molds
    • 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.
      mango popsicles

    Notes

    This recipe is written for a 6-cavity popsicle mold, and makes approximately 18oz of popsicle base.  You may need to adjust the ingredient amounts for your particular mold.  If you end up with too much popsicle base, you can refrigerate the liquid for up to 2-3 days, and then make more popsicles.

    Nutrition

    Calories: 131kcal (7%) | Carbohydrates: 24g (8%) | Protein: 5g (10%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Cholesterol: 2mg (1%) | Sodium: 18mg (1%) | Potassium: 218mg (6%) | Fiber: 2g (8%) | Sugar: 21g (23%) | Vitamin A: 834IU (17%) | Vitamin C: 31mg (38%) | Calcium: 58mg (6%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « How to Dry Chives
    Pan-Seared Halibut »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Leave a Comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

    Learn More →

    Currently Trending

    • A Canned Sardine Recipe: Mini Fish Cakes
    • Pan-Seared Rockfish
    • Pan-Seared Red Snapper
    • Crab Butter Sauce

    Footer

    About

    • Privacy Policy
    • Terms & Conditions
    • Supplemental Privacy Notice For California Residents
    • Supplemental Privacy Notice For Nevada Residents

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Recipe and Photo Reuse Terms + FAQ

    Copyright ©2015-2023 Champagne Tastes
    All Rights Reserved.