Popsicle season in our house starts earlier than it probably should. Once the weather hits 70 degrees, someone is pulling out the molds. These mango-pineapple ones are a fixture because they take five minutes and two pieces of fruit. Mango and pineapple together is genuinely one of the best flavor combinations in frozen desserts: the mango is rich and floral, the pineapple cuts through with tartness, and the Greek yogurt gives them a creamy body without making them feel heavy. Kids eat them, adults eat them, nobody complains. Freeze until solid and pop them out whenever you need something cold.
How to Make Mango-Pineapple Popsicles
Thaw frozen pineapple slightly
Blending rock-solid frozen fruit strains the motor and leaves chunks. Let it sit on the counter for five minutes first. Key step. The blend will be smoother and the popsicles will freeze more evenly as a result.
Tap the molds before freezing
After filling, tap each mold gently on the counter a few times to release any air pockets. Air bubbles in the mixture lead to crumbly popsicles that crack when you pull them out of the mold. 
Mango-Pineapple Popsicles
- Total Time: 10 minutes
- Yield: Makes 6
- Diet: Omnivore
Description
Sweet, refreshing popsicles made with juicy mango and pineapple. A simple frozen treat perfect for a hot day.
Ingredients
- 2 mangoes
- 1 cups (237 ml) frozen (or fresh) pineapple
- 1-2 cups (237-473 ml) ice cubes
- 0.5 cups (118 ml) orange juice
- 6 oz (170 g) plain low-fat Greek yogurt
Instructions
- Peel and roughly chop the mangoes, discarding the pits.
- Add the mango chunks, pineapple, orange juice, and Greek yogurt to a blender. Start blending on low, then increase to high speed.
- Add ice cubes a few at a time while blending until the mixture is thick and smooth but still pourable. You may not need all the ice; stop when the consistency is like a thick smoothie.
- Pour into popsicle molds, tap the molds gently on the counter to release any air bubbles, and insert sticks.
- Freeze for at least 4-6 hours until completely solid. Run the molds under warm water for a few seconds to release the popsicles.
Notes
- For a smoother texture, let the frozen pineapple thaw slightly before blending.
- If you don’t have popsicle molds, use small paper cups and insert popsicle sticks.
- These popsicles can be stored in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 25
- Sodium: 20
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 5
Frequently Asked Questions
Can I use frozen mango instead of fresh?
Yes. Frozen mango works just as well and often gives you a thicker blend. If using all frozen fruit, reduce the ice cubes to about half a cup so the mixture stays pourable enough to fill your molds.
How long do these popsicles take to freeze completely?
Plan on at least 6 hours, though overnight is best. If you pull them out too early, the center will still be soft and slushy.
What if I don’t have popsicle molds?
Small paper cups with popsicle sticks or wooden craft sticks inserted after about 90 minutes of freezing work well. You can also use ice cube trays for bite sized frozen treats.
