2-Ingredient Mango Yogurt Popsicles
Creamy, fruity popsicles made with just mango and yogurt. Works with fresh mango pulp, frozen mango, or canned mango pulp — no cooking, no condensed milk, no fuss.
Equipment
- Blender or food processor
- Popsicle molds (6-cavity) with sticks
Ingredients
Main
- 1.5 cups mango pulp from 2-3 ripe fresh mangoes, OR 1.5 cups frozen mango chunks fully thawed, OR canned mango pulp
- 1 cup plain yogurt or Greek yogurt full-fat recommended
- 2-3 tablespoons honey or sugar optional, skip if mangoes are very sweet; or to taste
- 1/4 teaspoon cardamom powder optional
Instructions
Prepare the mango
- If using fresh mango: peel, roughly chop, and blend to a smooth pulp. No need to strain if the mango is ripe and fiber-free.
- If using frozen mango: thaw completely first (room temperature 30-40 min, or overnight in fridge), then blend until smooth.
- If using canned mango pulp: use straight from the can. Check sweetness before adding extra sugar.
Make the mixture
- Add the mango pulp and yogurt to a blender. Add cardamom (if using). Blend for 20-30 seconds until completely smooth with no streaks.
- Taste the mixture. Add honey or sugar one tablespoon at a time if needed. Blend briefly to combine.
Fill and freeze
- Pour the mixture evenly into popsicle molds, filling each to about 1/4 inch from the top (mixture expands slightly when frozen).
- Insert popsicle sticks and place molds on a flat surface in the freezer.
- Freeze for at least 6 hours. Overnight is ideal for a fully solid popsicle.
Unmold
- Run warm water over the outside of the mold for 15-20 seconds. Hold the stick firmly and pull; the popsicle should release cleanly.
- Serve immediately or wrap individually and store in the freezer.
Notes
Frozen mango tip: thaw fully before blending. Blending partially frozen chunks leaves a chunky texture and ice crystals in the final popsicle.
Sweetness check: always taste the blended mixture before freezing. Frozen things taste less sweet than at room temperature, so if the mixture tastes perfect now, the popsicle will taste slightly less sweet. Adjust accordingly.
Vegan version: use a thick coconut yogurt (unsweetened) in place of dairy yogurt. The popsicles will be slightly icier but still delicious.
Greek yogurt: gives a creamier, denser popsicle and adds extra protein. Full-fat Greek yogurt works best.
Storage: wrap individual popsicles in plastic wrap or parchment. Store in the freezer for up to 3 weeks.
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