Mango Yogurt Popsicles Recipe

Sweet ripe mango, tangy Greek yogurt, and bright lime juice unite in these winning popsicles.

By
Kristina Razon
Kristina Razon
Kristina Razon
Editor

Kristina is an Editor at Serious Eats. She has over 10 years of culinary experience, cooking, baking, and managing food and beverage operations in professional kitchens in Washington, DC, Boston, and New York City. Her writing for Serious Eats began in 2020 and focuses, although not exclusively, on all things sweet.

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Updated Oct. 21, 2020
20200804-mango-yogurt-popsicles-vicky-wasik
Photographs: Vicky Wasik

Why It Works

  • Puréeing ripe, fresh mango yields the most flavorful popsicles.
  • Using full-fat Greek yogurt provides a luscious, creamy texture.
  • The addition of lime juice complements mango’s tropical flavor.

A while ago, we set out to create the most delicious mango yogurt popsicles: bursting with the fruit’s bold, tropical flavor and showcasing yogurt’s smooth and creamy texture. To get there, we had some questions to answer. Is plain or Greek yogurt better for a popsicle? Does the yogurt's fat percentage matter? Which variety of mango excels in pop form? Should we fully blend the fruit and yogurt for a monochromatic treat or should we shoot for a swirl with distinct layers of each? We tested every variation and ultimately landed on a winning combination that produces tasty pops loaded with sweet ripe mango and full-fat Greek yogurt.

In previous tests, Max Falkowitzfound that full-fat plain yogurt is best for frozen yogurt, but it turns out that popsicles don't follow the same rulebook. Test after test confirmed that when it comes to frozen pops, Greek yogurt was the clear winner, with a pleasantly tangy flavor and unparalleled creamy texture.

As for the mango, we experimented with a couple different varieties. The Tommy Atkins is the most common type of mango in the US; it's generally not considered to be a particularly delicious mango, and we found that even when sweetened with plenty of extra sugar, it's still not great. Much better was the Ataulfo variety, which is widely available year-round at many grocery stores. It has a creamy sweetness and more intense tropical flavor. That said, with a little extra sugar, you can make a ripe Tommy Atkins work. (Frozen mango works well, too!)

To achieve the finest pop possible, we chose to blend the mango and yogurt. While a swirled pop was definitely more eye-catching, the blended ones have a more balanced flavor while still being fruit-forward—a lot like amango lassiin frozen form.

Recipe Facts

Active:10 mins
Total:4 hrs 10 mins
Serves:5 popsicles (see note)

Rate & Comment

华体会应用下载

  • 5 1/2ounces(3/4 cup; 155g)cubedfresh, ripe mango flesh, from 2 to 3 medium-sized Ataulfo mangoes, another mango variety, or frozen mango (see note)

  • 5 1/2ounces(3/4 cup; 155g)full-fat Greek yogurt, 5% milkfat (see note)

  • 3ouncesgranulated sugar(1/4 cup plus 2 tablespoons; 85g)

  • 2 1/2ounceswater(1/4 cup plus 1 tablespoon; 70g)

  • 2ounces(1/4 cup; 55g)heavy cream(see note)

  • 3/4teaspoonfresh lime juice, from one lime

  • 1/2teaspoonDiamond Crystalkosher salt; for table salt, use half as much by volume

Directions

  1. In a blender, combine mango, yogurt, sugar, water, cream, lime juice, and salt, and process until very smooth, about 30 seconds.

  2. Divide mango mixture evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours. To unmold, follow your popsicle mold's instructions.

Special equipment

Blender,3-ounce popsicle molds

Notes

This recipe is formulated to make six 3-ounce popsicles, but you can scale it up or down as needed to accommodate popsicle molds of different sizes and numbers.

You can read aboutour favorite popsicle molds right here.

To determine if fresh mangos are ripe, focus on their smell and feel. They should be extremely fragrant with skin that at the very least gives a little when gently pressed; even better is if it's beginning to wrinkle just slightly.

If using frozen fruit, place the frozen mango in a medium bowl and let thaw at room temperature until slightly softened, about 30 minutes. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with the recipe (this will increase the total time of the recipe).

Not all Greek yogurts are created equal, which can make a big difference in a recipe where it’s the main ingredient. Look for brands that contain nothing but milk and active cultures, such as Fage and Chobani, or try skyr instead. Steer clear of any yogurt or skyr artificially thickened with gums or pectin, as their high moisture content can alter the frozen texture.

We highly recommend sticking with full-fat Greek yogurt; substituting with low-fat or skim yogurts will produce icy popsicles with a harsher, more tart flavor. The same goes for heavy cream; substituting with milk of lower fat percentages will produce icy popsicles with a watered-down flavor.

Make-Ahead and Storage

取出后,每一个冰棒可以be tightly wrapped in plastic and kept frozen for up to 4 weeks.

This Recipe Appears In

Nutrition Facts(per serving)
155 Calories
6g Fat
23g Carbs
3g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 155
% Daily Value*
Total Fat6g 8%
Saturated Fat 4g 18%
Cholesterol18mg 6%
Sodium170mg 7%
Total Carbohydrate23g 8%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein3g
Vitamin C 12mg 58%
Calcium 43mg 3%
Iron 0mg 0%
Potassium 109mg 2%
* %每日价值(DV)告诉你多少营养ent in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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