Mango and yoghurt popsicles are a refreshing frozen treat that combines the natural sweetness of ripe tropical fruit with the slight tang of creamy dairy. These popsicles are often made with bright orange mango pulp swirled into thick yoghurt to create a beautiful marbled pattern. They are a popular choice for cooling down during the intense heat of the summer months and offer a much healthier alternative to processed ice cream.
The mango is deeply rooted in the cultural and culinary history of South Asia where it has been celebrated for thousands of years. In India, the arrival of mango season is a major event that dictates the rhythm of the kitchen during the summer months. Traditionally, mangoes were enjoyed fresh or turned into aamras to be eaten with hot puris. The transition to freezing these flavours into popsicles represents a modern shift towards lighter and healthier snacks that still respect the seasonal harvest.
The combination of fruit and dairy is a classic pairing that works particularly well with mango. The natural creaminess of the fruit matches the texture of thick yoghurt, while the cold temperature enhances the refreshing qualities of both. By using Greek yoghurt or hung curd, you achieve a dense and satisfying mouthfeel that mimics the richness of premium gelato without the need for heavy cream or eggs. This version is usually kept simple to allow the natural aroma of the fruit to lead, th
Read MoreWash the mangoes thoroughly and peel them. Cut the flesh away from the stone and chop it into rough chunks.
Place the mango chunks into a blender or mixer. Blend until the fruit becomes a very smooth and thick puree. Do not add water as this will cause ice crystals to form in the popsicles.
In a separate mixing bowl, combine the thick yoghurt with the honey and vanilla extract. Use a whisk to stir the mixture until it is completely smooth and the sweetener is well incorporated.
If you want a marbled look, do not mix the mango and yoghurt together completely. Instead, take your popsicle moulds and alternate spoonfuls of the mango puree and the sweetened yoghurt.
Use a small skewer or a thin knife to gently swirl the layers together inside the mould. Be careful not to over-mix or the colours will blend into a solid pale orange.
If you prefer a uniform flavour, fold the mango puree into the yoghurt bowl and stir gently before pouring the mixture into the moulds.
Tap the moulds firmly on the kitchen counter to remove any air bubbles. This ensures the popsicles have a solid and smooth texture once frozen.
Insert the popsicle sticks into the centre of each mould. If the mixture is too thin to hold the sticks upright, cover the top with foil and poke the sticks through the foil.
Place the moulds in the coldest part of the freezer. Let them sit undisturbed for at least six hours, though overnight is better for a firm set.
To remove the popsicles, run the outside of the moulds under lukewarm water for ten seconds. Gently pull on the sticks to release the treats and serve immediately.
Alphonso mangoes are the preferred choice because of their deep orange colour and lack of fibres. Kesar mangoes are also excellent due to their high sweetness and strong aroma.
Regular yoghurt has a high water content which can make the popsicles icy. If using regular yoghurt, drain it in a muslin cloth for an hour to remove the whey before using it.
The key is to avoid adding any water and to use a high-fat dairy base. The fat in the yoghurt acts as a barrier that keeps the texture creamy instead of icy.
Yes, you can replace the dairy yoghurt with thick coconut cream or a plant-based soy yoghurt. Use maple syrup or agave instead of honey.
These popsicles are best consumed within two weeks. After that, they may start to pick up other flavours from the freezer or develop frost on the surface.
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