Meet your new summer obsession: Frozen Mango Yogurt Pops. These sunny, creamy treats are nothing short of magical on a hot day—refreshing, vibrant, and super easy to make at home. Combining ripe mango, tangy Greek yogurt, and a kiss of honey, they hit that perfect sweet spot between healthy snack and dreamy dessert. Whether you need a cool pick-me-up or a crowd-pleasing treat for guests of any age, this recipe is destined to be on repeat in your kitchen!

Frozen Mango Yogurt Pops Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Frozen Mango Yogurt Pops is that the ingredient list is simple, but every component plays a starring role in flavor and texture. Each ingredient is thoughtfully chosen for maximum creaminess and bright, tropical notes—plus, almost everything you need is probably in your kitchen right now!

Mango Chunks: The heart of these pops! Use fresh or frozen mango for a naturally sweet, brilliantly colored base.
Greek Yogurt (plain, full-fat or 2%): Adds luscious creaminess and protein—Greek yogurt holds up well in the freezer for that classic frosty bite.
Honey or Maple Syrup: Just enough natural sweetness to balance the tang of yogurt and the fruitiness of mango; adjust to your taste preferences.
Lime Juice: A splash of lime brightens everything up and intensifies the mango flavor.
Vanilla Extract (optional): For a subtle, dessert-like aroma that rounds out the flavors beautifully.
Pinch of Salt: Don’t skip it! A tiny amount of salt brings out all the other flavors and makes the pops taste even sweeter.

How to Make Frozen Mango Yogurt Pops

Step 1: Blend the Mixture

Add the mango chunks, Greek yogurt, honey (or maple syrup), lime juice, vanilla extract (if using), and a pinch of salt to your blender or food processor. Then, blend until the mixture is silky smooth and not a single mango chunk remains. Pause and taste; this is your chance to perfect the sweetness or tang to your liking. If you prefer a little more zing, add an extra squeeze of lime or another drizzle of honey.

Step 2: Pour and Prep the Molds

Pour the creamy mango-yogurt blend into your popsicle molds, leaving a tiny bit of space at the top to allow for expansion as they freeze. If you want to get fancy, swirl in pureed mango or extra yogurt for gorgeous marble patterns, or drop in a few diced fruit pieces for added texture. Gently tap the molds on your countertop to eliminate any air bubbles.

Step 3: Freeze Until Solid

Insert the popsicle sticks and slide the molds into your freezer. Let them freeze for at least 4 to 6 hours, or until they’re completely solid. If you can, freeze them overnight—the flavors meld together, and they pop out even easier.

Step 4: Release and Enjoy

When it’s time to enjoy your Frozen Mango Yogurt Pops, run the outside of the molds under warm water for a few seconds. This will help release the pops without breaking them. Gently pull on the sticks, and once they’re free, get ready for pure mango bliss! Serve immediately or stash them in a zip-top bag for grab-and-go treats any time.

How to Serve Frozen Mango Yogurt Pops

Garnishes

Dress up your Frozen Mango Yogurt Pops with fresh toppings for a little extra flair. Dip the ends in shredded coconut, roll them in chopped pistachios, or give a sprinkle of chili-lime seasoning for a fun, tropical twist. A light drizzle of melted white chocolate can turn these pops into an elegant dessert for company, too.

Side Dishes

Pair your pops with slices of fresh fruit like kiwi or pineapple to build a tropical dessert platter. If you’re entertaining, serve them alongside crunchy almond cookies or a tangy fruit salad for a simple, color-packed afternoon treat. For kids’ parties, they’re fantastic with a bowl of lightly salted popcorn or trail mix.

Creative Ways to Present

Bring a little excitement to the table! Try serving the pops with a trio of dipping sauces—think chocolate, yogurt, or caramel. Arrange them over crushed ice in a pretty bowl at a summer gathering. For a festive touch, stack the pops upright in a tall glass filled with colorful sprinkles. However you serve them, Frozen Mango Yogurt Pops always look as good as they taste!

Make Ahead and Storage

Storing Leftovers

If you end up with extras (trust me, that’s rare!), keep each pop individually wrapped in parchment or wax paper. Tuck the wrapped pops into a zip-top freezer bag or airtight container so they stay fresh and don’t pick up any freezer smells. They’re at their best within 2 weeks, but there’s rarely a crumb left after a few days anyway!

Freezing

Frozen Mango Yogurt Pops are freezer-friendly champions. After the initial freeze in molds, pop them out and store as above to prevent freezer burn. Keeping them sealed also preserves their creamy texture and keeps frost at bay for perfectly smooth eating every time.

Reheating

No need to reheat these frosty treats! If your pops are extra solid, soften them by letting them sit at room temperature for a minute or two, or running the mold under warm water before serving. Just a little patience brings them to the perfect biteable consistency.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular yogurt will work in a pinch, though the pops may be a bit softer and less creamy after freezing. Greek yogurt delivers that extra richness and a satisfying texture, but feel free to substitute based on your preferences and what you have on hand.

Is it possible to make these vegan?

Yes! Frozen Mango Yogurt Pops can easily go vegan: just use a plant-based yogurt (like coconut or almond yogurt) and opt for maple syrup or agave instead of honey. The flavor and texture are just as delightful—even dairy-free palates will rejoice!

Can I add other fruits or flavors?

You sure can. Try swapping in pineapple, peach, or strawberries for part of the mango, or swirling in passionfruit puree for a tangy twist. Fold in coconut flakes or a pinch of ground cardamom for something unique. Frozen Mango Yogurt Pops are endlessly customizable for whatever fruit is in season.

What can I do if I don’t have popsicle molds?

No molds, no problem! You can use small paper cups or even ice cube trays—just insert wooden sticks or even sturdy toothpicks once partially frozen. Peel away the cup or pop cubes out, and enjoy quick bite-sized versions!

How can I get that gorgeous marbled look?

After pouring the main mixture into your molds, dollop in some extra yogurt or mango puree, then use a thin skewer or chopstick to swirl everything together before freezing. It’s a simple technique that creates a beautiful visual effect—and those streaks taste amazing, too.

Final Thoughts

There’s something special about whipping up Frozen Mango Yogurt Pops at home: they’re as fun to make as they are to eat, and bursting with summery flavor in every bite. Give them a try, mix up your favorite add-ins, and let these cheerful pops bring a little sunshine to your freezer. I’m always thrilled to share this recipe with friends—it’s guaranteed to be a hit!

Frozen Mango Yogurt Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 21 reviews

Author: Emma
Total Time: 4–6 hours (freezing time)
Yield: 6 popsicles 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the tropical flavors of mango in a creamy and refreshing frozen treat with these easy Frozen Mango Yogurt Pops. Made with simple ingredients, these popsicles are perfect for a healthy dessert or snack on a hot day.

Ingredients

Scale

Mango Yogurt Pops:

2 cups fresh or frozen mango chunks (peeled and diced)
1 1/2 cups plain Greek yogurt (full-fat or 2%)
3 tablespoons honey or maple syrup (adjust to taste)
1 teaspoon lime juice
1/2 teaspoon vanilla extract (optional)
pinch of salt

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Instructions

Blend Ingredients: In a blender or food processor, combine the mango, Greek yogurt, honey (or maple syrup), lime juice, vanilla extract (if using), and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness if needed.
Fill Molds: Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Tap the molds gently on the counter to remove any air bubbles. Insert sticks and freeze for at least 4–6 hours, or until completely solid.
Serve: To release the pops, run the molds under warm water for a few seconds and gently pull out. Serve immediately or store in the freezer for up to 2 weeks.