Creamy Mango Ice Pops
Homemade Mango Popsicles are easy to make with just three ingredients. They’re made with yogurt for a healthier twist and you can use fresh mango or frozen mango. They’re a creamy sweet treat for a hot day.
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.
I enjoy making homemade popsicles because I know what’s in them and they’re usually very easy to make. Plus, you can make any flavor you like.
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 but with a creamy texture.
Ingredients
- Mango chunks
- Plain Greek yogurt
- Sugar (optional)
I used fresh champagne mangoes because they tend to be sweeter and have less fiber. All you do is cut them up into chunks. You can use the same amount of frozen mango, too.
I like to use nonfat yogurt to make these, but you can use whole milk yogurt. Greek yogurt works best because it’s thicker and creamier.
The sugar is optional and really depends on your tastes. It depends on the sweetness of your mango – you may not need to add any additional sweetener.
How to Make Mango Popsicles
​You can use a food processor or blender. Just blend all of the ingredients until smooth and then pour the mixture into a popsicle mold.
Secure the popsicle sticks and place the molds in the freezer. Freeze the ice pops for at least several hours or overnight.
Mr. K and I both enjoyed this mango popsicle recipe and finished off most of them in one afternoon.
More Popsicle Recipes
Creamy Mango Ice Pops
Ingredients
- 4 small mangoes, peeled and pit removed (see note)
- 1 cup nonfat plain Greek yogurt
- sugar to taste
Instructions
- 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 from molds according to manufacturer instructions.
Notes
- I used manila mangos which tend to be sweeter and less stringy.
Also, if you would want to make these with heavy cream/milk, what would be the ratio (heavy cream to yogurt)?Â
sorry, not sure without experimenting
Thanks!
Can you use mango pulp for these recipes? Where I live, it’s really hard to get fresh and sweet mangoes.
i think that should work!
How do these compare to the mexican helado mango flavor? those are the best.
I’ve never had the mexican helado mango flavor. But you should try these. =)
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.
please Please PLEASE. make these and overnight them to me. I WILL PAY.
I’m sure you can easily make them at home!