These creamy mango yogurt popsicles are an easy, refined-sugar-free frozen treat at just 45 calories each. Made with fresh or frozen mango and thick Greek yogurt, they blend up smooth and creamy rather than icy, so they're a healthy dessert that both kids and adults can enjoy.
Creamy Mango Yogurt Popsicles At A Glance
- ✅ Recipe Name: Creamy Mango Yogurt Popsicles (45 Calories!)
- 🕒 Ready In: 10 minutes prep, plus 5 hours to freeze
- 👪 Serves: 9 regular popsicles (or about 12 mini)
- 🍽 Calories: ~45 per popsicle
- 🥣 Main Ingredients: Fresh or frozen mango, Greek yogurt or skyr, maple syrup
- 📖 Dietary Info: Refined-sugar-free, gluten-free, vegetarian, dairy-free option
- ⭐ Why You'll Love It: They freeze up genuinely creamy instead of icy, because the Greek yogurt does the work most fruit-only popsicles skip. Just three ingredients, naturally sweetened, and at 45 calories, they taste like a treat without the sugar crash.
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I'm a little obsessed with frozen treats that are actually good for you. It started with my frozen yogurt granola bars, which taught me how well Greek yogurt freezes when you treat it right, and my protein ice cream made with cottage cheese not long after. From there, it kind of spiraled into a whole popsicle phase.
My healthy banana popsicles came next, then my lemonade popsicles for the summer heat here in Austin. Mango was the one I kept putting off, because every mango popsicle I'd tried before froze into a solid block of ice. The fruit is so watery that it turns into more of a shard than a creamy pop.
So when I started testing these, my whole goal was to fix that. It took a few rounds to get the mango-to-yogurt ratio right, but once I did, these came out exactly how I wanted: smooth, creamy, and packed with real mango flavor, without that icy crunch.
Jump to:
- Creamy Mango Yogurt Popsicles At A Glance
- Why You'll Love These Creamy Mango Popsicles
- Are These Mango Popsicles Healthy?
- Ingredients You'll Need
- Easy Substitutions
- How to Make Creamy Mango Yogurt Popsicles (Step-by-Step)
- How to Get Creamy, Not Icy Mango Popsicles
- Mango Popsicle Variations
- How to Store & Make Ahead
- Mango Yogurt Popsicles FAQs
- More Frozen Dessert Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Creamy Mango Popsicles
- Creamy, never icy: The Greek yogurt keeps these smooth all the way through, while most mango popsicles freeze into a hard block of ice.
- I tested the ratio: It took a few rounds to nail the mango-to-yogurt balance so they set soft and creamy instead of solid.
- Just 3 ingredients: Mango, Greek yogurt or skyr, and maple syrup. No cream, no fillers, and they still freeze creamy.
- Naturally sweetened: Maple syrup instead of refined sugar, and you can skip it entirely if your mango is really ripe.
- Only 45 calories each: Light enough for anytime, but satisfying like a real dessert.
Are These Mango Popsicles Healthy?
Yes, these mango popsicles are a healthy frozen treat. Each one has about 45 calories and is naturally sweetened with maple syrup and ripe mango, so there's no refined sugar. The Greek yogurt gives them their creamy texture and adds about 2 grams of protein per pop, and mango brings some vitamin C and fiber.
They're gluten-free, vegetarian, and easy to make dairy-free with a plant-based yogurt. Like anything, they're a treat rather than a health food, but compared to a store-bought popsicle full of added sugar and artificial flavor, these are an easy one to feel good about.
Ingredients You'll Need
You only need three simple ingredients to make these creamy mango yogurt popsicles. Here's a list:
- Mango: Fresh or frozen, both work. If you're using frozen, let it thaw first so it blends smoothly. Ripe, sweet mango gives you the best flavor and means you'll need less sweetener.
- Greek yogurt or skyr: This is what makes them creamy instead of icy. I like full-fat for the richest texture, but any thick Greek yogurt or skyr works. It's the same thing I use in my protein chocolate mousse recipe. Use a plant-based yogurt to keep them dairy-free.
- Maple syrup: Just a little to sweeten, with no refined sugar. If your mango is really ripe, you can cut back or leave it out entirely. Honey works too.
Scroll to the recipe card for quantities!
Easy Substitutions
- Make them dairy-free: Swap the Greek yogurt for a thick plant-based yogurt, like coconut or almond. They'll still freeze up creamy.
- Change the sweetener: Honey, agave, or date syrup all work in place of maple syrup. Or skip it entirely if your mango is sweet enough.
- Use a different yogurt: Plain, vanilla, or skyr all work. Skyr gives you the thickest, creamiest texture and a little extra protein.
- Go tropical: Blend in a splash of coconut milk or a few tablespoons of shredded coconut for a creamy, coconut-mango version.
- Sugar-Free version: Maple syrup is refined-sugar-free, but if you want fully sugar-free popsicles, leave it out. Mango is naturally sweet on its own, so taste the batter before freezing and add a sweetener only if you feel it needs it.
How to Make Creamy Mango Yogurt Popsicles (Step-by-Step)
- Step 1: Add to blender. Add the mango, Greek yogurt, and maple syrup to a high-speed blender.
- Step 2: Blend. Blend until smooth and creamy.
- Step 3: Fill the molds. Pour the mixture into popsicle molds. Tap them on the counter to release any air bubbles, then insert the sticks.
- Step 4: Freeze. Freeze overnight or for at least 5 hours, until completely solid.
How to Get Creamy, Not Icy Mango Popsicles
- Use full-fat yogurt or skyr: This is the biggest factor. Low-fat and non-fat versions have more water, which is what freezes into ice crystals. Full-fat gives you that smooth, creamy set.
- Don't skip the yogurt to make them lighter: The yogurt is what keeps these creamy. If you cut it back too far, you're basically making a fruit ice pop, and they'll freeze hard.
- Blend until completely smooth: Any leftover chunks of mango freeze into icy bits. Give it an extra 20 to 30 seconds until the mixture looks totally creamy.
- Taste before you freeze: You can't fix the sweetness once they're frozen. Give the mixture a quick taste and add a little more maple syrup if your mango isn't very sweet.
- Tap out the air bubbles: After filling the molds, tap them on the counter a few times. This helps the popsicles freeze evenly without gaps or cracks.
- Freeze overnight for the best texture: They may be solid after 5 hours, but an overnight freeze makes them easier to unmold and gives you the smoothest, creamiest result.
Mango Popsicle Variations
- Mango tajin popsicles: Sprinkle Tajín on top before eating, or blend a little into the mix, for a sweet-and-spicy mangonada-style pop.
- Cherry mango: Blend in a handful of frozen dark cherries. This is my favorite twist, and the color turns out beautiful.
- Coconut mango: Add a splash of coconut milk or a few tablespoons of shredded coconut for a creamy, tropical version.
- Mango pineapple: Swap some of the mango for frozen pineapple for a brighter, more tropical flavor (just like my chocolate-covered pineapple rings).
- Mango lassi popsicles: Add a pinch of cardamom to lean into that mango lassi flavor, since these are already yogurt-based.
- Strawberry mango: Blend in a few frozen strawberries for a fruity, two-tone pop.
How to Store & Make Ahead
- Storing them in the molds: Leave them in the molds and pull one out as you want it. They'll keep it a few days this way.
- For longer storage: Once frozen, unmold and transfer to a freezer-safe bag or airtight container for up to 2 months. Separate with parchment if stacking to prevent freezer burn.
- Make ahead: Blend and freeze a batch the night before a hot day or a party, and they're ready whenever you want one.
Mango Yogurt Popsicles FAQs
Yes. Frozen mango works just as well as fresh. Let it thaw first so it blends smooth and creamy, and drain off any extra liquid before blending.
This usually comes down to the yogurt. Low-fat and non-fat yogurts have more water, which freezes into ice crystals. Use full-fat Greek yogurt or skyr, and make sure you blend the mixture completely smooth.
Yes. If your mango is really ripe and sweet, you can leave the maple syrup out entirely. Taste the mixture before freezing and add a little sweetener only if it needs it.
Yes. Swap the Greek yogurt for a thick plant-based yogurt like coconut or almond. They'll still freeze up creamy.
At least 5 hours, but overnight is best. An overnight freeze makes them easier to unmold and gives you the smoothest texture.
Run the molds under warm water for a few seconds, then gently pull the sticks. Don't yank them, or the stick can slip out before the pop releases.a
More Frozen Dessert Recipes You'll Love
If you loved these creamy mango popsicles, here are a few more frozen treats to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Mango Yogurt Popsicles
Ingredients
- 3 cups mango chunks, fresh or frozen (thaw first if using frozen)
- 1 ⅓ cup vanilla yogurt, or skyr
- 2 tablespoon maple syrup or honey, (or to taste)
Instructions
- Blend: Add all ingredients to a high-speed blender: mango, yogurt, and maple syrup.
- Pour: Evenly pour into popsicle molds and tap the filled popsicle molds on a kitchen counter to release any air pockets. Then, add the popsicle sticks. This recipe makes about 12 mini popsicles or 9 regular-sized ones.
- Freeze: Freeze the mango popsicles overnight or for at least 5 hours.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
My favorite popsicles EVER! Creamy, low cal and healthy!