These mango lime Greek yogurt popsicles are the perfect cooling snack on a hot summer day. Frozen mango and banana are combined with Greek yogurt, lime juice and zest, and raw honey in these healthy, easy popsicles.
My goodness. For the first time in years, I am the proud owner of popsicle molds. Stainless steel popsicle molds, no less! I’m on a homemade popsicle kick, and I can’t be stopped.
These mango lime Greek yogurt popsicles were the first ones that I created. There will be many more, don’t you worry! But my mom and I are obsessed with this flavour. Sweet, juicy frozen mango blended with frozen banana, Greek yogurt, lime juice and zest, raw honey, and turmeric makes for a great refreshing afternoon snack, particularly after time spent outdoors in the heat! It has a bit of protein and probiotics from the yogurt, vitamin C from the mango, potassium and B vitamins from the banana, and anti-inflammatory properties from the turmeric. I really can’t think of a healthier or yummier way to replenish after an outdoor workout!
mango lime Greek yogurt popsicles: the details
These popsicles take just two minutes to whip up with six simple ingredients. You will need popsicle molds; I use Onyx brand stainless steel popsicle molds. If you use rectangular popsicle molds as I did, this recipe makes 6; if you’re using a different or smaller shape, you might end up making more or less.
ingredients you’ll need
You’ll need Greek yogurt, frozen banana, frozen mango, lime juice and zest, raw honey or maple syrup, and turmeric.
the method
Simply place all of the ingredients in a food processor fitted with the ‘S’ blade and process until smooth and creamy, scraping down sides as needed. Using a small spoon, carefully divide the mixture between the popsicle molds, stick in the sticks, and freeze overnight or until firm, at least 6 hours.
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To remove the popsicles from the molds, run them under warm water. They’ll slide out effortlessly. You can either leave individual popsicles in the molds until ready to enjoy, or remove all of them from the molds and store them in an airtight container in the freezer on some parchment paper for easy lift-off.
more cooling treats for warm days
- Chocolate Almond Butter Soft Serve
- Raw Vegan Banana Cream Pie
- Vegan Ginger Cookies + Mango Banana Soft Serve
I hope that you love these mango lime Greek yogurt popsicles as much as I do! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!
Enjoy!
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Mango Lime Greek Yogurt Popsicles
- Total Time: 2 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Easy and healthy mango lime Greek yogurt popsicles are the perfect healthy snack to enjoy all summer long!
Ingredients
- 1 cup whole milk Greek yogurt (or sub coconut yogurt for vegan popsicles)
- 1 large frozen banana, chopped
- 1 cup frozen diced mango
- Zest of 1 organic lime
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon raw honey or maple syrup
- ⅛–¼ teaspoon ground turmeric (optional- brightens the orange colour and adds some anti-inflammatory circumin)
Instructions
- Simply place all of the ingredients in a food processor fitted with the ‘S’ blade and process until smooth and creamy, scraping down sides as needed. Using a small spoon, carefully divide the mixture between the popsicle molds, stick in the sticks, and freeze overnight or until firm, at least 6 hours.
- To remove the popsicles from the molds, run them under warm water. They’ll slide out effortlessly. You can either leave individual popsicles in the molds until ready to enjoy, or remove all of them from the molds and store them in an airtight container in the freezer on some parchment paper for easy lift-off.
- Prep Time: 2 minutes
- 6 hours freezing:
- Category: Snack
Nutrition
- Serving Size:
- Calories: 95
- Sugar: 11.4 g
- Sodium: 17.4 mg
- Fat: 2.6 g
- Saturated Fat: 1.2 g
- Carbohydrates: 14.7 g
- Fiber: 1.2 g
- Protein: 4.8 g
- Cholesterol: 6.2 mg
Have a great weekend, everyone! This coming week, I’ll be sharing recipes for Beyond Meat Italian sausage and white bean basil pesto wraps; Moroccan breakfast sandwiches; Greek kale salad, socca, and hummus bowls; and chunky monkey overnight oats. 🙂
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