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mango popsicles
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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.
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

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
  • 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 | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 218mg | Fiber: 2g | Sugar: 21g | Vitamin A: 834IU | Vitamin C: 31mg | Calcium: 58mg | Iron: 1mg