Mango Popsicles Recipe

This creamy mango popsicles recipe is the ultimate summer treat. Using fresh fruit, this mango popsicle recipe is quick to blend up and freeze into refreshing, fruity ice pops.

Sweetened naturally with a tablespoon of honey and blended with rich Greek yogurt, they’re creamy, fruity, and perfect for hot summer days when you want something cold without reaching for store-bought popsicles.

Why You’ll Love This Recipe

• Made with real fruit and simple ingredients you already have
• Naturally sweetened with honey, but can be swapped with maple syrup
• Uses mango chunks and Greek yogurt for a creamy texture that tastes like mango sorbet
• Easy to prep in just a few minutes using a high-powered blender or food processor
• Kid-friendly and freezer-ready—perfect for keeping in a freezer bag for grab-and-go treats
• A great source of vitamin C with no artificial colors or flavors
• Can be poured into any popsicle molds—plastic cup, silicone popsicle molds, or classic molds with wooden popsicle sticks

This was inspired by my love for mango. I have made mango cupcakes, mango lemonade, and mango smoothies.

These homemade ice pops are so inexpensive to make too! I love when I can control how much sugar is in these pops. Plus, there are no added preservatives in homemade pops.

Ingredients for easy mango popsicles

Only a few simple ingredients are needed for these.

• Mango chunks frozen or fresh
• Whole Greek yogurt or vanilla full fat yogurt
• Honey
• Cornstarch

See the recipe card for quantities.

Equipment and kitchen tools

• Popsicle molds – use my favorite ice pop mold for so many things.
• Popsicle sticks
• Blender or food processor
• Spoon

How to make your own popsicles

1. Add mango, yogurt, honey, water, and cornstarch and blend until smooth.
2. The mixture will be pretty thick. If you want to thin it out, add up to ½ cup of water.
3. Pour mango mixture into popsicle molds and add popsicle sticks. Freeze for 5-6 hours or until fully frozen.
4. Take popsicles out of molds. You can run warm water on the outside of molds to help loosen the popsicles out of molds if needed.

Greek yogurt has a bit of a tang, so you may need more sweetener than allotted. Just taste the puree before freezing.

Tips for the Best Results

• Taste the blended mango mixture before freezing. If you’re using Greek yogurt, you might want to add an extra tablespoon of honey or maple syrup for more sweetness.
• For a smoother texture, blend thoroughly until no chunks remain. If it’s too thick to blend, add a little bit of water—up to ½ cup—to loosen it up.
• Let the popsicles freeze for at least 5–6 hours for best results. Overnight is even better.
• To remove popsicles from the molds easily, run warm water on the outside of the molds for a few seconds. They should slide right out.
  

Substitutions and Variations

• Yogurt options: If Greek yogurt is too tangy for your taste, use full-fat vanilla yogurt or even plain yogurt with a little maple syrup stirred in.
• Dairy-free: Swap out yogurt for full-fat coconut milk or light coconut milk to make dairy-free mango popsicles. The result is similar to mango sorbet with a tropical twist.
• Sweeteners: You can replace the honey with maple syrup or agave if preferred. Start with 2 tablespoons and add more if needed.
• Tropical mix: Blend in pineapple or banana with the mango for extra fruit flavor.
• Mango: If you do not have fresh mango, you can use frozen mango chunks or frozen mango puree.

FAQs About Mango Popsicles

More yummy popsicle recipes

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