Beat the summer heat with these homemade mango popsicles. Each one is a cool, tropical treat that takes only about 10 minutes to prepare and uses just six simple ingredients.
When the weather turns hot, I prefer no-bake desserts—no oven, no fuss. These mango popsicles are exactly that: fresh, simple, and easy to make. With a base of ripe mango, creamy Greek yogurt, a touch of honey and lime, they deliver bright tropical flavor in every bite.
Why you’ll love this recipe
- Made from basic, easy-to-find ingredients.
- Much easier and faster than making ice cream.
- Flexible — try adding raspberries, coconut yogurt or a sprinkle of Tajín for variation.
- Kid-friendly and great for parties — a real crowd-pleaser.
- Light and refreshing—perfect for hot days.
Ingredients
- Mango chunks: 2 cups (about 340 grams) of ripe mango; fresh is best.
- Greek yogurt: 1 cup (about 227 grams); use your preferred brand or a dairy-free alternative.
- Lime: juice of 1 lime for brightness.
- Honey: 1 tablespoon to lightly sweeten (use maple syrup to make it vegan).
- Salt: a pinch to enhance flavor.
- Vanilla extract: a dash for depth.
Substitutions & variations
- Raspberry sunset: Pour half the mango mixture into molds, then blend the remaining mixture with a handful of raspberries and pour to create an ombré effect.
- Coconut: Swap regular Greek yogurt for coconut yogurt for extra tropical flavor.
- Tajín: Add a pinch of Tajín or chile-lime seasoning for a sweet-spicy contrast.
- Vegan: Replace honey with maple syrup and use non-dairy yogurt.
Step-by-step instructions
Step 1: Add mango chunks, Greek yogurt, lime juice, honey, a pinch of salt and a dash of vanilla extract to a blender or food processor.
Step 2: Blend until completely smooth and creamy.
Step 3: Pour the mixture into popsicle molds, leaving a small gap at the top for expansion.
Step 4: Freeze for at least 6–8 hours, or preferably overnight, until fully set. Remove from molds and enjoy.
Expert tips & tricks
- Blend until completely smooth for the best texture.
- Use fresh mango for optimal flavor; I haven’t tested this with frozen mango.
- No popsicle molds? Small paper or plastic cups and sticks work fine.
- If your mold doesn’t hold sticks, freeze the popsicles for about an hour, then insert sticks and finish freezing.
- For a creamier texture, stick with yogurt rather than water.
- Sprinkle Tajín on top or add it to the blender for a spicy-salty kick.
Frequently asked questions
Silicone molds are easiest for unmolding and tend to give a nicer finished shape, but stainless steel molds also work well if you briefly run them under warm water to loosen the popsicle.
For silicone molds, simply push from the bottom. For stainless steel molds, hold the mold under warm (not hot) running water for about 10 seconds to help release the popsicle.
Try these no-bake treats next
-
No Bake Cookie Dough Bites with Chocolate Chips
-
No Bake Cheesecake with Mascarpone
-
Easy Lotus Biscoff Cheesecake (No Bake)
-
M&M Rice Krispie Treats
Have you made this recipe? Please rate it below! Don’t forget to follow on Instagram @alpineella and Pinterest for more recipes.
Recipe
Mango Popsicles
Ella Gilbert
Equipment
- popsicle molds
Ingredients
- 2 cups (340 grams) mango chunks
- 1 cup (227 grams) Greek yogurt
- Juice of 1 lime
- 1 tablespoon honey (or maple syrup)
- Pinch of salt
- Dash of vanilla extract
Weigh your ingredients with a kitchen scale for the best results.
Instructions
- In a blender or food processor, blend the mango chunks with the Greek yogurt, vanilla, salt, lime juice and honey until smooth.
- Pour the mango mixture into popsicle molds.
- Freeze for at least 6 hours, preferably overnight, until fully set.
Notes
I recommend using a kitchen scale to measure the mango and yogurt for consistent results.
Serving: This batch fills about eight standard popsicle molds (example: six stainless steel + two silicone).
Raspberry sunset: Pour half the molds with the mango base, then blend a small handful of raspberries with the remaining mixture and top to create an ombré effect.
Coconut mango: Use coconut yogurt instead of regular Greek yogurt.
Tajín popsicles: Add a sprinkle of Tajín to the blender for a tangy, spicy twist.
Storage: Store in the freezer for up to one month.
Carbohydrates: 9 g
Protein: 3 g
Fat: 0.2 g
Fiber: 1 g
The provided nutritional information is an estimate per serving.
Leave a comment below or tag @alpineella on Instagram to share your creation.