Mango Greek Yogurt Popsicles (Printable version)

Creamy mango and Greek yogurt blend with lime and coconut for a refreshing frozen snack.

# What You'll Need:

→ Fruit & Dairy

01 - 2 large ripe mangoes, peeled and diced
02 - 1 cup plain Greek yogurt, low-fat or full-fat

→ Flavorings

03 - Zest of 1 lime
04 - Juice of 1 lime
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract

→ Coconut

07 - 1/2 cup unsweetened coconut milk
08 - 1/4 cup unsweetened shredded coconut, plus extra for garnish

# Directions:

01 - In a blender, combine diced mango, Greek yogurt, lime zest, lime juice, honey, vanilla extract, and coconut milk. Blend until smooth and creamy.
02 - Stir in shredded coconut with a spatula to evenly distribute throughout the mixture.
03 - Taste the mixture and adjust sweetness if needed by adding more honey or maple syrup to your preference.
04 - Pour the mixture evenly into popsicle molds, tapping gently to remove any air bubbles.
05 - If desired, sprinkle a small amount of extra shredded coconut on top of each mold for added texture.
06 - Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
07 - Run molds briefly under warm water and gently remove popsicles. Serve immediately.

# Expert Advice:

01 -
  • They taste like a fancy frozen yogurt bar but take just 15 minutes of actual work.
  • No refined sugar required—just fruit and honey—so you can eat them without the guilt spiral.
  • The lime and coconut combination hits different; it's bright, tropical, and keeps people coming back for more.
02 -
  • If you skip tapping out the air bubbles, you'll end up with weird hollow pockets that make the popsicles crack when you try to remove them—learn from my mistakes.
  • Frozen mango works just fine if you can't get fresh ones ripe enough; thaw it completely and drain any excess liquid before blending.
03 -
  • Make a double batch and freeze extras in zip-lock bags because these disappear faster than you'd expect once people try them.
  • If your popsicle molds are flimsy plastic, place them on a flat baking sheet before filling so you can move them to the freezer without spilling.
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