Mango and Raspberry Yogurt Popsicles

These Homemade Mango and Raspberry Yogurt Popsicles are a healthy and delicious treat! They are made with real fruit, Greek yogurt, honey and juice. They are easy to make and require no popsicle mold!

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These Homemade Mango and Raspberry Yogurt Popsicles are a healthy and delicious treat! The individual frozen desserts are made with real fruit, Greek yogurt, honey and juice. They are easy to make and require no popsicle mold! The perfect portable snack to pack in the ice chest for the beach or to enjoy by the pool this summer.

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If you have been following along, you already know that I have been having fun creating all sorts of different frozen treats for the warm weather. The last dessert I made was Triple Berry No Churn Ice Cream, but it did not last long as everyone gobbled it up. The Creamy Orange Pineapple Popsicles and Real Fruit Rainbow Popsicles that I made last weekend were a hit as well! 

So, I decided to combine the two popsicle recipes into one delicious homemade treat. What did I come up with? These amazingly simple, tasty and healthy Mango and Raspberry Yogurt Popsicles. One of my favorite things about these is that no popsicle mold is needed and they are portable!

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What ingredients are in the Homemade Mango and Raspberry Yogurt Popsicles?

There are just 5 ingredients needed to make the Homemade Mango and Raspberry Yogurt Popsicles. You will need:

• Mango
• Fruit Juice (I used White Grape Juice)
• Raspberries
• Greek Yogurt
• Honey

Kitchen Items Needed:

• Measuring Cups
• Measuring Spoons
• Blender
• 4 Ounce Paper Cups 

How do I make the Mango and Raspberry Yogurt Popsicles?

There are just 2 steps to making these delicious homemade popsicles!

Step 1: Purée the fruit and prepare the yogurt

For the mango purée: To make mango puree, blend the mango and 2 tablespoons of juice. Set aside.

For the raspberry purée: To make the raspberry puree, blend the raspberries, 1 tablespoon of juice and 2 tablespoons of honey. Set aside.

Prepare the yogurt: In a small bowl, mix the yogurt with 2 tablespoons of honey.

Step 2: Make the popsicles

Using a teaspoon, fill the espresso cups about ⅓ of the way with fruit puree, then fill ⅓ with yogurt and finally top with fruit puree layer. Insert the popsicle sticks, then freeze for at least 6 hours (preferably overnight). To serve, just tear off the espresso cup.

So Tell Me...

What is your favorite summer treat? Have you ever made yogurt popsicles? Do you have a popsicle mold?

Thank you much for topping by! As always, I would love to hear your thoughts in the comments section below. Have a great weekend!

Homemade Mango and Raspberry Yogurt Popsicles

These Homemade Mango and Raspberry Yogurt Popsicles are a healthy and delicious treat! They are made with real fruit, Greek yogurt, honey and juice. They are easy to make and require no popsicle mold!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Mango and Raspberry Yogurt Popsicles, Mango Popsicles, Mango Yogurt Popsicles, Raspberry Popsicles, Raspberry Yogurt Popsicles, Yogurt Popsicles

Prep Time: 10 minutes minutes

Freezer Time: 6 hours hours

Servings: 6

Calories: 94kcal

Ingredients

• 1 cup chopped fresh/frozen mango
• 4 tablespoon fruit juice
• 1 cup frozen/fresh raspberries
• 1 cup Greek yogurt
• 4 tablespoon honey divided

Instructions

• To make mango puree, blend the mango and 2 tablespoon juice. Set aside.
• To make the raspberry puree, blend the raspberries, 1 tablespoon juice and 2 tablespoon honey. Set aside
• In a small bowl, mix the yogurt with 2 tablespoon honey.
• Using a teaspoon, fill the espresso cups about ⅓ of the way with fruit puree, then ⅓ of the way with yogurt and finally top with fruit puree layer.
• Insert the popsicle sticks.
• Freeze for at least 6 hours (preferably overnight).
• To serve, just tear off the espresso cup.

Notes

*The mango I used was very sweet, so I didn’t need to add honey. If yours are not sweet, add honey 1 tablespoon at a time to how you like it.

*If you would like the yogurt to be more sweet, add more honey, 1 tablespoon at a time.

*Can use any clear fruit juice, I used white grape (apple would work well too)

*I used 4 ounce espresso cups, but you could use 4 ounce Dixie cups

*Using a teaspoon to transfer the mixture to the cups makes it easy (not messy) to fill the small espresso cups.

Nutrition

Calories: 94kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 141mg | Fiber: 2g | Sugar: 18g | Vitamin A: 298IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg