Mango Greek Yogurt Popsicles (Printable)

Creamy mango and Greek yogurt blended with lime and coconut for a chilled summer delight.

# What You’ll Need:

→ Fruit & Dairy

01 - 2 large ripe mangoes, peeled and diced
02 - 1 cup plain Greek yogurt

→ Flavorings

03 - Zest of 1 lime
04 - Juice of 1 lime
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract

→ Coconut

07 - 1/2 cup unsweetened coconut milk
08 - 1/4 cup unsweetened shredded coconut

# Directions:

01 - In a blender, combine diced mango, Greek yogurt, lime zest, lime juice, honey, vanilla extract, and coconut milk. Blend until smooth and creamy.
02 - Stir in shredded coconut with a spatula to evenly distribute throughout the mixture.
03 - Taste the mixture and adjust sweetness if needed by adding more honey or maple syrup.
04 - Pour the mixture evenly into popsicle molds, tapping gently to remove air bubbles.
05 - If desired, sprinkle a little extra shredded coconut on top of each mold for added texture.
06 - Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
07 - Run molds briefly under warm water and gently remove popsicles. Serve immediately.

# Expert Tips:

01 -
  • They taste like a tropical vacation in popsicle form, but they're actually packed with protein and probiotics from the Greek yogurt.
  • No refined sugar crash, just clean sweetness from honey that lets the mango shine without tasting like a health food.
  • Six popsicles ready in under 20 minutes of actual work, then you just walk away and let the freezer do the magic.
02 -
  • If you pour the mixture directly into molds without letting it set first, you might get separation, with yogurt sinking and coconut floating—folding everything together gently before freezing prevents that.
  • Freezer temperatures vary wildly, so four hours is a minimum, not a guarantee; I learned this the hard way when I tried to release them at the three-hour mark and got a sticky mess.
03 -
  • If your popsicle molds are sticking nightmares, lightly oil them with coconut oil before filling—it makes release effortless and adds nothing but flavor.
  • Frozen mango chunks work beautifully here if fresh isn't available; thaw them completely first and drain any excess liquid so the mixture doesn't become watery.
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