These Mango Yogurt Popsicles are creamy, fruity and naturally sweetened with ripe mangoes and dates. With just 10 minutes hands on time, they are made with Greek yoghurt, soaked cashews and an optional handful of fresh basil for a light summer twist.
Recipe Summary: Mango Yogurt Popsicles
- ✅ Recipe Name: Mango Yogurt Popsicles
- 🕒 Ready In: 10 minutes prep with 4 hours freeze time
- 👪 Serves: 2 popsicles (easy to scale)
- 🍽 Calories: 171 per serving
- 🥣 Main Ingredients: mango, plain yogurt
- 📖 Dietary Info: vegetarian, gluten-free
- ⭐ Why You'll Love It: These creamy mango yogurt popsicles taste like a frozen mango lassi. They are naturally sweetened with ripe mango and dates, enriched with cashews, and blended in one quick step.
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I love making these when mangoes are sweet and the weather is warm.
They feel like a cross between mango lassi and frozen yoghurt, but with a little extra creaminess from the cashews. If you love mango desserts like my mango kulfi with mango pulp, these are a lighter frozen treat to keep in the freezer.
When I originally published this recipe, I blended fresh basil with the mango. Whilst this combination is still a hit, I wanted to simplify the recipe.
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Mango Yogurt Popsicle Ingredients
Mango
Use ripe, sweet mangoes for the best flavour. If your mangoes are not very sweet, the popsicles will taste flatter once frozen.
You can also use frozen mango cubes or tinned mango pulp but IMO fresh is the best!
If you have lots of ripe mangoes to use up, you can also make a batch of homemade mango pulp first. I usually do this when mangoes are very sweet, then use the pulp in recipes like mango lassi with mango pulp, mango shrikhand and sweet and savoury mango kadhi.
Greek yogurt
Greek yoghurt gives the popsicles creaminess and a slight tang. I prefer full-fat Greek yoghurt because it freezes better and tastes richer.
You can also use thick homemade yoghurt if you make your own homemade yogurt without starter sachets.
Cashews
I keep the cashews in this recipe because they make the popsicles creamier. It's the same idea I use in my yogurt, cashew and date popsicles.
Soak them first so they blend smoothly and make sure they are well in date.
Dates
Medjool dates add natural sweetness without refined sugar.
If your dates are dry, soak them in a little warm water first, then drain before blending.
Use honey, maple syrup or agave to sweeten if you do not have dates.
Basil
Fresh basil is optional. It adds a fresh, slightly herbal note that works well with mango, but you can leave it out for a more classic mango yoghurt popsicle.
How To Make Mango Yogurt Popsicles
- Step 1: Soak cashews in hot water for 30 minutes. Drain the water once soaked.
- Step 2: Add mango chunks, yogurt, soaked cashews and dates to a blender.
- Step 3: Blend until smooth and thick. There should be no visible pieces of cashews or dates.
- Step 4: Pour carefully into moulds.
This thick, well-blended consistency helps the popsicles freeze creamy and minimises large, noticeable ice crystals.
- Step 5: Freeze until set (approx. 4 hours or overnight).
- Step 6: Remove from the fridge 5 minutes before serving and release gently from moulds.
How I Developed This Recipe
- I originally made these popsicles with separate mango and yoghurt layers.
- I later simplified the method by blending everything together. It is quicker, easier and lets the mango, cashew, yoghurt and optional basil flavours come together in every bite.
- Basil is optional because the popsicles still taste fresh and fruity without it.
- I keep the cashews because they make the mixture smoother and creamier.
- Full-fat Greek yoghurt gives the best frozen texture.
- Very ripe mangoes provide the best natural sweetness.
- Soaking the cashews and dates helps them blend smoothly.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Mango Yogurt Popsicles
Equipment
- 2 Popsicle or kulfi moulds
Ingredients
- 1 cup ripe mango diced
- ½ cup greek yogurt full-fat
- 2 medjool dates pitted
- 6 cashew nuts soaked
Instructions
- Place 1 cup ripe mango, ½ cup greek yogurt, 6 cashew nuts (water drained) and 2 medjool dates in a blender and blend until smooth.
- Pour the mango mixture into popsicle or kulfi moulds, filling each mould about two-thirds full.
- Insert the popsicle sticks and freeze for at least 4 hours, or overnight, until completely set.
- To unmould, run the outside of the moulds under lukewarm water for a few seconds before gently removing the popsicles.
Notes
- Soak cashews in hot water for 30 minutes before blending.
- If your mangoes are not very sweet, adjust the amount of dates you add.
- If preferred, you can replace the dates with your sweetener of choice.
- The cashews add extra creaminess but can be omitted if desired.
- If the mixture is too thick and doesn't blend, add a splash of full fat milk or cream to loosen.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
These mango yogurt popsicles are my go to frozen treat for the summer. I love how quick they are to prep, yet taste so creamy and delicious!
CookwithRenu says
Wow such a beautiful post..I was completely engrossed in reading about your dad. Good thay you have those 4945 left, just a reminder of him. Reminded me of few things. Hugs to you. Delicious ice cream will definitely try your version. Did you get the ice cream moulds from India or Uk, I am looking to buy this types, but India trip is not soon.
jcookingodyssey says
Thanks Renu for the lovely comment. I brought those kulfi moulds from India, I think you can get here in UK too.
Actually Mummy... says
They look and sound beautiful! Still a sweet treat, but I guess without the processed sugar they're a bit healthier 🙂
Unknown says
I can't wait to try this! I'm obsessed with mango! The colours look so nice too
Krispy Kadhai says
What a bright and beautiful recipe... Absolutely delish! 🙂
Avin says
Love the bright colors. Just yum.��
Mina Joshi says
What lovely memories of your dad. Brings back memories of my dad. I love the idea of making Popsicles at home especially in the hot summer. Yours look so delicious. I will definitely try making them soon. Mina
jcookingodyssey says
Thank you Tea and Catchup for this kind comment. We are having perfect weather to celebrate these Popsicle.
Mayuri Patel says
A beautiful tribute to your father Jagruti. They truly are the unsung heroes. Its the last memories we cling onto when loved ones leave us. Love your sugar free mango, basil and cashew yogurt popsicles.
jcookingodyssey says
Thank you Mayuri..have a great weekend.
Beth says
I'm so sorry for the loss of your Dad! I am lucky that I still have mine because, like yours my Dad lives for his family and asks nothing in return!
jcookingodyssey says
Thanks Binky 🙂 Have a great time time with your dad.
FoodtasticMom says
Great tribute to your father and these popsicles look and sound delicious!
jcookingodyssey says
Thank you 🙂
Unknown says
I love that they are sugar free and a great use of my favorite fruit. I'm making these soon.
jcookingodyssey says
Thank you 🙂
Kavey says
I love making frozen ice lollies with mango and yoghurt, remind me of lassi and of course, my favourite fruit in the world!
jcookingodyssey says
Thanks !
Liz @ iheartvegetables says
Yum! These look like the perfect frozen treat, especially with how warm it's been!
jcookingodyssey says
Thanks Liz.