Mango ice popsicle

Mangoes should be sweet and plentiful, as a famous poet and mango-lover once noted. But adding a little yoghurt to your puréed mango will retain the essential mango-flavour while adding  a pleasant tangy touch. Since ripe mangoes are quite sweet, only a little extra sugar is required. And if you crave more sophistication, a little added cinnamon goes a long way. In short – a perfect ice popsicle base for young and old alike!

The famous Urdu poet Mirza Ghalib was not only famous for his poetry, wild living and liberal religious views. He was also a great lover of mangoes (or what do you say about poetry like this:  “Mango is sweeter than the best in life, nay, even life itself.”). Clearly a discerning man, he had purportedly tried most of the many varieties growing in India. As the stories go, however, it seems clear that he maintained his good sense of what really matters. When asked by friends about his expert views on mangoes, Ghalib is supposed to have responded “In my opinion, there are only two necessary requirements concerning mangoes. Firstly, they should be sweet and secondly, they should be plentiful!”


Mango – sweet and plentiful, just like it should be (at least according to Mirza Ghalib, and he really knew his mangoes …)

Making full-fledged mango ice cream is always a tempting idea, but sometimes there is little time and strong demands for quicker solutions – ice popsicles! And since ice popsicles are so stunningly effortless to make, there is not much more to say than “Do it!” 🙂

And, by the way, “doing it” translates into blending the churned mango pulp with half the amount of yoghurt, some added sugar and a little honey. The proportions are personal, and you could happily shift the balance to suit your own personal preferences (I’m not even wedded to these proportions myself all the time – they tend to shift with about every batch I make).

Want more of a frozen yoghurt? – add more yoghurt!  Don’t like sugar or honey? – test adding your favourite ‘alternative sweetener’ instead or mix in some mashed banana. No wish to use dairy? – stick with the fruit, possibly adding a little water … or a little juice … or some mashed banana, soy milk or … the possibilities are endless: Exactly what I like so much about ice cream 🙂

With a ripe mango and a hand-mixer, the required purée is ready in a matter of seconds

Since ice pops are supposed to freeze firmly, there is no need to worry about scoopability/making the ice cream softer etcetera: a nice change for many makers of home-made ice cream 😉



You might want to add a small amount of sugar to the mango

How long it takes for your ice pops to freeze properly mainly depends on your freezer, and on how cold your ice pop-base was when you filled the moulds. And smaller-sized moulds will freeze faster than larger ones.

If you really are in a hurry and have an ice cream machine, you could always churn your ice pop-base for a while there before filling the moulds, in order to get a flying start to the freezing process. Still, that certainly detracts from the basic idea of ice pops as the effortless alternative to standard ice cream making.


Time to fill the moulds.



Remember to leave some space to allow for some expansion during the freezing.


Mango pops, slightly spiced with delicious cinnamon

Mango ice pops, here slightly spiced with delicious cinnamon

If the ice pops have frozen so much that they refuse to leave the mould when it is time to serve them, just warm the sides of the moulds under some running hot water for a few seconds or so.


Mango ice popsicle with yoghurt. A tiny amount of cinnamon crowns the tasting experience.


Mango ice popsicles – fresh, fruity and combined with healthy yoghurt! Added sophistication is easy to achieve by simply adding just a little aromatic cinnamon. Super-simple to prepare, these frozen gems should be able to spread joy amongst young and old alike! 


5.0 from 1 reviews
Mango ice popsicle
Mango and yoghurt combines into a fruity and fresh popsicle!
  • About 400 gram mango (about 1½ - 2 cups?), fresh or frozen, peeled and cut into pieces.
  • about 50 gram (about ¼ cup) sugar
  • 200 ml (0.85 cup) yoghurt
  • 1-2 teaspoons honey
  • (optionally, a little ground cinnamon (about ¼ teaspoon or so) to taste)
  1. Purée the mango pieces with a hand-mixer or a kitchen assistant.
  2. Add the sugar, the yoghurt and the honey (and, optionally, a little ground cinnamon. If you are unsure about the flavour-fallout, add a little cinnamon straight into the individual moulds. That way, you can compare the effect with or without spice).
  3. Whisk thoroughly, and fill up your popsicle moulds (leaving some space for expansion due to freezing).
  4. Put the moulds in the freezer for a few hours - Ready!


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3 Responses

  1. Douglas Baer says:

    Hello Anders,
    I am a novice ice pop,and paleta producer.
    Is their a standard sugar content for an ice pop that will insure a consistent product? I have seen individuals using a refractometer to measure sugar content. I am familiar with the egg test, but will it work for ice pops?
    I have a fb page, Chill Out Pops, but no website.
    Thank you,
    Doug Baer
    Chill Out Pops

    • Anders says:

      Hello Douglas,

      Chill Out Pops sounds like a very nice initiative 🙂
      I take it that your question focuses on a sugar content that will ensure a nice consistency/structure (thus leaving any regulatory standards that possibly might apply aside).

      The short reply to your question is “no”, mainly because ice pops can differ so much when it comes to content.
      Some are little more than water and non-solid flavours, others are basically ‘standard ice cream’ on a stick (which you, as paleta producer, obviously know already). If you work with ice pops mainly based on water, you could surely use the Egg test (or get yourself more expensive equipment to find the right sorbet-balance). In case you would like to experiment and find a “unitarian” one size fits (almost) all-formula suitable for your own particular ice pops, starting out with a combined sugar amount of around 20% might be a good first step (I have seen commercial formulas for water ices calculated on a combined recommended sugar amount in the range of about 17-26 %; depending on the other ingredients. I do not know your exact circumstances, but do keep in mind that these commercial formulas usually add some extra sugar to help ensure better durability – in case you count on a high turn-over/short anticipated shelf-life, this might not necessarily be so interesting for you). If you work with ice pops more akin to ‘normal ice cream’ (as opposed to ‘water ices’) then you won’t be helped by the Egg test. Then, you would basically have to calculate sugar amounts pretty much in the same way you would with ‘normal ice cream’.

  2. Douglas Baer says:

    Thank you for the prompt, informative response.
    Your feedback was much appreciated.

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