Fluffy Yogurt Mango Swirl (Printable Version)

Creamy Greek yogurt with mango purée combined in frozen swirls for a cool summer treat.

# What You’ll Need:

→ Yogurt Base

01 - 2 cups full-fat Greek yogurt
02 - 1/4 cup honey or maple syrup
03 - 1 teaspoon vanilla extract

→ Mango Swirl

04 - 2 large ripe mangoes, peeled and cubed
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon fresh lime juice

# Step-by-Step Guide:

01 - Combine mango cubes, honey, and lime juice in blender. Process until completely smooth. Transfer to separate container.
02 - In medium bowl, whisk together Greek yogurt, honey, and vanilla extract until light and fluffy.
03 - Spoon alternating layers of yogurt mixture and mango purée into popsicle molds. Use skewer or butter knife to gently swirl layers together, creating marbled effect.
04 - Place popsicle sticks into center of each mold. Freeze for minimum 4 hours until completely solid.
05 - Run molds briefly under warm water to loosen pops. Remove from molds and serve immediately.

# Additional Tips::

01 -
  • You get that creamy, froyo texture without the guilt, packed with actual protein to keep you satisfied.
  • The whole thing comes together in barely 15 minutes of hands-on time, then the freezer does the heavy lifting.
  • Kids and adults genuinely fight over these, and they're so easy to customize with whatever fruit you have on hand.
02 -
  • The freezing time is non-negotiable at 4 hours minimum—I learned this the hard way trying to serve them after 3 hours and ending up with slushy disappointment.
  • Make sure your popsicle sticks go in after at least 2-3 hours of initial freezing, otherwise they'll just sink and flop around in the liquid mush.
  • Room-temperature mangoes blend into a smoother purée than cold ones, so don't pull them straight from the fridge.
03 -
  • Slightly warm molds under running water before filling them—this helps the layers set at the same rate and creates better marbling.
  • If you're making these vegan, use coconut yogurt rather than almond or oat; it has the richness needed to mimic the creamy texture of full-fat Greek yogurt.
  • Freeze the filled molds on the flattest, coldest shelf in your freezer, never on a tilted rack, or you'll end up with lopsided pops.
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