Desserts & Sweets/ Recipes

Mango Yogurt Popsicles

Mango Yogurt Popsicles /

Mango Yogurt Popsicles are probably one of the easiest mango desserts I’ll make this summer. They’re cold and bursting with mango without being icy. It’s wise to make a big batch and line them up like little orange minions in your freezer, because you’ll be surprised how fast they’ll disappear.

Mango Yogurt Popsicles /

How to make a creamy mango yogurt popsicle

Since popsicles aren’t ice creams, they don’t have cream or custard as a base and can turn out very icy sometimes. This Mango Yogurt Popsicles recipe has 2 tricks to reduce the formation of ice crystals. 

  • Firstly, the base of the Mango Yogurt Popsicles is Greek yogurt, which has a higher fat content and is luscious and silky on the tongue. Folded into the mango pulp it becomes pudding-like and gives the pops their body and smoothness.
  • The second technique is to warm a small amount of cornflour (cornstarch) with a little milk till it forms a glossy but pourable slurry. This thick liquid is combined with the mango pulp and Greek yogurt. Just make sure that your cornflour-milk mixture is lump-free. You may want to strain it before adding the mango pulp, just to be sure.

This way, the mango popsicles acquire a double dose of creaminess that has a richer mouth-feel without being loaded with cream. Try making your pops this way. I think you’ll like it.

Mango Yogurt Popsicles  /
Mango Yogurt Popsicles /

Mango Yogurt Popsicles

A cold summer treat bursting with fresh mango.
Prep Time 10 minutes
Cook Time 4 minutes
Freezing time 4 hours
Course Dessert, Snack
Servings 5 popsicles


  • 200 g mango pulp (puree fresh mangoes in a blender or get it from a tin)
  • 125 g plain Greek yogurt (or full fat yogurt drained of whey)
  • 100 ml milk, at room temperature
  • tbsp cornflour (cornstarch)
  • 2-3 tbsp sugar (depending on the sweetness of the mangoes)


  • In a large pan, dissolve the cornflour in the milk, and heat gently on a low flame, stirring continuously ( prevent any lumps from forming) Cook this mixture for 3-4 mins till you have a glossy liquid thick enough to lightly coat the back of a spoon.
  • Cool the cornflour mixture a little till it's just lukewarm. Stir in the sugar and the mango pulp and mix well till you have a smooth mixture.
  • Now fold in the Greek yogurt till fully incorporated. Spoon into popsicle moulds, leaving a few centimetres on top to allow for expansion. Freeze the pops for at least 4 hours till they're fully set.

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