Fruit and Yogurt Pops are a refreshing, wholesome treat for hot summer days. Layered with mango and Greek yogurt, they’re quite eye-catching too.
Who’s craving summer popsicles? I am and I can’t wait to grill out and eat these Fruit and Yogurt Pops with mango. They are just the right amount of sweet and refreshing while stilling being incredible wholesome. In other words, they can be eaten without guilt!
They are easily mixed up with frozen mango and almond milk. The white layer is simply Greek Yogurt, a dash more of milk and a bit of sweetener. You can use maple syrup, honey or stevia. 
Don’t like mango? No problem. You can swap out the frozen mango for any fruit you want. Here are some of my favorites…
raspberries
strawberries
blackberries
peaches
kiwi
pineapple
Dairy free? These Mango Yogurt Popsicles are so adaptable – use coconut or almond yogurt. I am amazed by the selection of non-dairy yogurts at the store these days. Awesome! If you wanted to add a layer of granola to the bottom of the pops that would be cute too. Then you could eat them for breakfast.
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Fruit and Yogurt Pops
- Total Time: 15 minutes
- Yield: Makes 6
- Diet: Vegetarian
Description
Layered mango and yogurt popsicles are a refreshing treat. Easy to make and perfect for a hot day!
Ingredients
- 2 1/2 cups (592 ml) frozen mango
- 3/4 cups (177 ml) almond or coconut milk
- 1 cups (237 ml) Greek yogurt
- 1 tbsp maple syrup
- dash of milk
Instructions
- Put mango and 3/4 cup milk in the blender and mix well.
- Pour into popsicle molds about 1/3 of the way up and put in the freezer for about 30 minutes.
- Add Greek yogurt, sweetener, and a dash of milk to the blender. Mix well. Add more milk if needed to reach desired consistency.
- Remove popsicles from the freezer and add the yogurt layer.
- Put back in the freezer for about 30 minutes.
- Remove from the freezer and add the remaining mango layer.
- Freeze for several hours.
- To unmold, run the bottom of the mold under warm water. Avoid hot water to prevent melting.
Notes
- For a smoother texture, let the frozen mango thaw slightly before blending.
- Adjust the maple syrup to your preferred sweetness level.
- These popsicles can be stored in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 20
- Sodium: 20
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 5
Frequently Asked Questions
Do I need popsicle molds to make these, or is there a substitute?
Small paper cups work well. Pour in the mixture, cover with foil, and insert a wooden stick through the foil to hold it upright while freezing.
Can I use fresh mango instead of frozen?
Fresh mango works, but frozen mango produces a thicker, creamier base that layers more cleanly in the mold.
Why does the recipe call for two separate freezing steps?
Freezing the mango layer first before adding the yogurt keeps the two layers distinct rather than mixing into one color.
How long do these pops keep in the freezer?
Store them in an airtight bag or container for up to 2 weeks. After that, ice crystals can affect the texture.
Can I substitute the maple syrup with another sweetener?
Honey or agave syrup both work in the same amount. Taste the yogurt layer before freezing and adjust sweetness to your preference.
