Mango Greek Yogurt Lime Coconut (Printable)

Creamy mango and Greek yogurt blend with zesty lime and coconut for a refreshing frozen treat.

# Ingredient List:

→ Fruit & Dairy

01 - 2 large ripe mangoes, peeled and diced
02 - 1 cup plain Greek yogurt, low-fat or full-fat

→ Flavorings

03 - Zest of 1 lime
04 - Juice of 1 lime
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon pure vanilla extract

→ Coconut

07 - 1/2 cup unsweetened coconut milk
08 - 1/4 cup unsweetened shredded coconut, plus extra for garnish

# Steps:

01 - Combine diced mango, Greek yogurt, lime zest, lime juice, honey, vanilla extract, and coconut milk in blender. Blend until smooth and creamy.
02 - Stir in shredded coconut with spatula to distribute evenly throughout mixture.
03 - Taste mixture and add additional honey or maple syrup as needed to reach desired sweetness level.
04 - Pour mixture evenly into popsicle molds, tapping gently against counter to remove air bubbles.
05 - Sprinkle additional shredded coconut on top of each mold for texture if desired.
06 - Insert popsicle sticks and freeze for minimum 4 hours until completely solid.
07 - Run molds briefly under warm water and gently remove popsicles. Serve immediately.

# Expert Advice:

01 -
  • Naturally sweet and fruity: Ripe mangoes bring vibrant tropical sweetness without needing much added sugar.
  • Creamy yet light: Greek yogurt gives a luscious, velvety texture while keeping each popsicle at just 110 calories per serving.
  • Bright and zesty: Fresh lime zest and juice add a refreshing citrus lift that balances the sweetness perfectly.
  • Tropical coconut notes: Coconut milk and shredded coconut weave in a subtle, exotic richness throughout every bite.
  • Easy and fuss-free: No cooking required—just blend, pour, freeze, and enjoy.
  • Gluten-free and vegetarian: Naturally suited to a range of dietary needs, and easily made vegan with simple swaps.
02 -
  • Use ripe mangoes: The riper the mango, the sweeter and more flavorful your popsicles will be—look for mangoes that yield slightly to gentle pressure.
  • Frozen mango works too: If fresh mango isn't available, use frozen mango; just thaw it fully before blending to ensure a smooth texture.
  • Adjust sweetness last: Always taste the blended mixture before pouring into molds—mango sweetness varies, so add honey or maple syrup gradually.
  • Tap out air bubbles: After filling the molds, tap them firmly on the counter a few times to eliminate air pockets and create a denser, creamier popsicle.
  • Easy unmolding: Run the outside of the mold under warm (not hot) water for 10–15 seconds for a clean, effortless release.
  • Vegan swap: Use coconut yogurt instead of Greek yogurt and maple syrup instead of honey for a fully plant-based version.
  • Spicy twist: Add a pinch of chili powder to the blender for a sweet-heat contrast that elevates the tropical flavors.
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