Strawberry Mango Yogurt Popsicles
These Strawberry Mango Yogurt Pops are my new favorite warm-weather treat. They are super refreshing, ridiculously easy, and way better than anything you’ll find in a box at the store. 🍓🥭 They’re naturally sweet from real fruit, creamy from Greek yogurt, and just a little tangy in the best way. With a drizzle of maple syrup and no added fuss, they’re a whole-food upgrade to sugary popsicles. These are great to have on hand for hot afternoons, post-walk cool downs, or even a grab-and-go breakfast (yes!). They’re fun, nourishing, and a hit with snack lovers both young and young-at-heart.😉
Equipment
- blender or food processor, popsicle mold tray
Ingredients
- 3 cups strawberries fresh, hulled and chopped
- 3 cups mango fresh, cubed
- 2 Tablespoons maple syrup
- 2/3 cup Greek yogurt vanilla
Instructions
- Purée the strawberries in a blender or food processor with 1 tablespoon of maple syrup. Set aside.
- Purée mango in a blender or food processor with 1 tablespoon of maple syrup. Set aside in a separate bowl.
- Line up popsicle molds standing upright or use a 6-popsicle mold tray.
- Using the following measurements to layer ingredients: 2 teaspoons strawberry purée, 1 teaspoon yogurt, 2 teaspoons mango purée
- Layer until popsicle mold is full. Run a dull knife up and down the sides to create a swirled pattern. Gently tap each mold to release any air bubbles.
- Place in the freezer for at least 6 hours or overnight.
Notes
Use silicone molds for easy removal and let them sit at room temperature for a minute before serving. Want a vegan version? Replace yogurt with a plant-based variety. The number of popsicles you make will depend on the size of your molds—this recipe may make more or less. For 8 servings, each serving is approximately 82 calories, 2 grams of fiber, 18 grams of carbohydrate, and 2 grams of protein.
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