Creamy Mango Ice Pops

I had all these baking ideas planned for this weekend. They basically went out the window with the heat wave we had. I spent most of the weekend trying to stay cool, eating lots of fruit, ice pops, ice cream, and making ice pops.


These mango ice pops came out great. I originally wanted to make them with heavy cream or milk, so it would be similar to a mango ice cream, but at the last minute I decided to use yogurt instead, making these both delicious and healthy.

I used manila mangoes because they tend to be sweeter and less stringy. Mr. K and I both enjoyed these and finished off most of them in one afternoon.

Creamy Mango Ice Pops


4 small mangoes (flesh only; I used manila ones which tend to be sweeter and less stringy)
1 cup nonfat plain Greek yogurt
sugar to taste


Blend mangoes, yogurt and sugar until smooth. Mixture will be quite thick. Scoop into ice pop molds and freeze for several hours or overnight. Remove according to manufacturer instructions.

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11 comments on “Creamy Mango Ice Pops”

  1. please Please PLEASE. make these and overnight them to me. I WILL PAY.

  2. How much sugar did you add?

    • I did about 3 tbsp, but it really just depends on how sweet your mangoes are and how sweet you want the ice pops to be. If you do less sugar they will taste more like mango yogurt pops, and more sugar will just taste like creamy mango pops.

  3. How do these compare to the mexican helado mango flavor? those are the best.

  4. Can you use mango pulp for these recipes? Where I live, it’s really hard to get fresh and sweet mangoes.

  5. Thanks!

  6. Also, if you would want to make these with heavy cream/milk, what would be the ratio (heavy cream to yogurt)? 

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