This easy recipe makes refreshing mango yogurt popsicles with minimal prep and simple ingredients. Dipped in melted chocolate, these frozen treats are perfect for warm weather.
As temperatures rise, frozen desserts become more appealing than baked treats. These mango yogurt popsicles are light, fruity and quick to prepare. The creamy mango-yogurt base freezes beautifully and the optional chocolate glaze adds a pleasant contrast in texture and flavor.
How to make mango popsicles with yogurt
The process is simple and can be split into two stages: prepare and freeze the mango-yogurt mixture, then dip the frozen popsicles in melted chocolate if you like. For the base, blend Greek yogurt with granulated sugar, a squeeze of lemon, and slightly thawed mango pieces until smooth and creamy. Pour the mix into popsicle molds, insert sticks and freeze.
Freezing takes several hours; I recommend leaving them overnight so they firm up completely.
When the popsicles are fully frozen, let them rest at room temperature for a minute or two so they release from the molds more easily. Remove them, dip each pop into melted chocolate, let excess chocolate drip off, then place them on a sheet of parchment on a tray and return them to the freezer for a few minutes until the chocolate sets.
Tips for success
- If you don’t have a popsicle mold, reuse small yogurt containers, paper cups or silicone molds—anything sturdy enough to hold the mixture while it freezes.
- To release popsicles from molds, briefly run warm water over the outside of the mold or insert a thin knife between the mold and the frozen pop to loosen it. Work gently and rotate if needed.
- The chocolate layer is optional. For a thicker coating, dip twice once the first layer has set. For a quicker three-ingredient version, omit the lemon and the chocolate.
- If you plan to serve this as a soft frozen treat rather than popsicles, check them after a couple of hours in the freezer — they may be scoopable sooner depending on your freezer and mold size.
Mango Yogurt Popsicles
Ingredients
For the popsicles:
- 1 cup Greek yogurt (250 g)
- 1/4 cup granulated sugar (50 g)
- 1 wedge lemon (juice only)
- 2 1/2 cups frozen mango pieces, slightly thawed (about 250 g)
For the chocolate glaze:
- 5 oz milk chocolate (150 g)
- 1 stick unsalted butter (110 g), diced
Instructions
- In a food processor, combine the Greek yogurt, sugar, lemon juice and mango pieces. Process until smooth.
- Pour the mixture into popsicle molds, insert sticks and freeze until firm, preferably overnight.
- When frozen, let pops sit briefly at room temperature to loosen from the molds, then remove and place on parchment on a tray.
- Chop the chocolate and place in a bowl with the diced butter. Melt over a double boiler, then transfer to a heatproof container. Dip each popsicle into the melted chocolate, let excess drip back into the container, then place on the prepared parchment and freeze for a couple of minutes until the chocolate sets.
- Serve immediately or store in an airtight container in the freezer.
Notes
- More mango yields a stronger, fruitier flavor; adjust to taste.
- Lemon juice brightens the flavor but can be omitted.
- These popsicles are delicious without the chocolate glaze if you prefer a lighter treat.
- Yield will depend on the size of your molds.
Nutrition
Carbohydrates: 29 g,
Protein: 4 g,
Fat: 20 g
Nutrition information is an estimate and may vary based on ingredient brands, substitutions and portion sizes.
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