These creamy mango popsicles have it all – the sweet mango, the soft texture, and none of the guilt! Packed with probiotics and ultra-creamy, kefir is the secret to these refreshing summer pops. Swap yogurt to make the ingredients even easier to find.
Since signing on for a popsicle cookbook deal last month, I’ve been making like…a lot of popsicles.
My once monthly popsicle-making habit has turned into a twice-daily habit, at least. I find myself bringing popsicles up in otherwise pop-free conversation. I excitedly run to the tulip-man when I find a flavor combo that rocks my socks, though his excitement for frozen ice treats fade at around batch 37.
And now that I’m approaching the 70 popsicle recipe mark, I’ve come to realize some popsicle foundations that can never go wrong, one being that of yogurt/kefir/cottage cheese (ya heard it right!) and fruit. So dig out your popsicle molds and blender, because this flavor combo is one of my favorite finds!
Kefir is a fermented dairy beverage that offers a multitude of health benefits. It is packed with beneficial probiotics that promote a healthy gut microbiome and support digestive health.
Incorporating kefir into your daily routine can help boost overall wellness and contribute to a balanced and vibrant lifestyle. We’ve got a full guide on how to make kefir here if you’re into fermenting (it’s SO fun to make!)
Creamy vs. Fruity Popsicles
This mango popsicle is creamy from the kefir (or yogurt, if you prefer). If you want to make a popsicle without the creaminess, you can omit the dairy and just use blended mango! This paletas recipe walks you through how to make fruity ice pops.
More healthy homemade popsicles
- Loaf Pan Popsicles
- Buttermilk Lemon Thyme Popsicles
- Mint Chocolate Popsicles
- 3 Ingredient Fruit & Yogurt Popsicles
- 1 ¼ cup kefir or plain yogurt, 295 mL
- 1 heaping cup chopped mango 150 g
- 2 Tbsp sugar or honey
- Blend & Freeze: Combine all ingredients in a blender until smooth. Pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
- Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold. Serve immediately or store in an airtight container in the freezer for up to a week.