Mango Yogurt Popsicles Recipe – Easy Summer Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Yogurt Popsicles Recipe – Easy Summer Indian Dessert

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the summer heat with something cool and delicious. And honestly, nothing screams summer quite like mangoes, right? I first made these Mango Yogurt Popsicles on a particularly scorching afternoon, and they’ve been a family favorite ever since. They’re so easy to make, super refreshing, and the perfect little treat for kids and adults alike! Let’s get into it.

Why You’ll Love This Recipe

These popsicles are a total winner for a few reasons. First, they’re incredibly simple – seriously, minimal effort involved. Second, the combination of creamy yogurt and sweet, tangy mango is just heavenly. It’s a classic Indian flavor pairing that always hits the spot. Plus, they’re a healthier alternative to store-bought popsicles, and you know exactly what’s going into them. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful popsicles:

• 1 cup mango pulp (about 200ml)
• 0.25 cup sugar (about 50g)
• 0.5 cup yogurt (about 120ml)

Ingredient Notes

Let’s talk ingredients for a sec! Choosing the right mango pulp makes a big difference.

• Mango Pulp: I personally love using Alphonso mango pulp for the most vibrant color and intense flavor. Kesar mango pulp is also fantastic – it has a slightly different, more floral aroma. Totapuri mango pulp works well too, though it’s a bit tangier and the color will be a little lighter. You can usually find these at Indian grocery stores, or sometimes online.
• Yogurt: I usually go for full-fat yogurt because it gives the popsicles a really creamy texture. But you can definitely use low-fat or even Greek yogurt if you prefer! Just keep in mind that low-fat yogurt might result in a slightly icier popsicle.

Step-By-Step Instructions

Alright, let’s make some popsicles! It’s easier than you think.

1. First, in a bowl, blend the yogurt with 2 tablespoons of sugar until it’s beautifully smooth. No lumps allowed!
2. Pour this yogurt mixture into your popsicle molds, filling them about halfway.
3. Now, in another bowl, blend the mango pulp with the remaining sugar until it’s perfectly smooth and luscious.
4. Gently layer the mango mixture over the yogurt layer in the molds. Don’t be afraid to swirl them a little for a pretty effect!
5. Insert the popsicle sticks into the center of each mold.
6. Finally, pop the molds into the freezer and let them freeze overnight – at least 10 hours, or even better, until solid.

Expert Tips

Want to make sure your popsicles turn out perfectly? Here are a few things I’ve learned along the way:

• Easy Unmolding: Run the popsicle molds under warm water for 1-2 minutes before trying to remove the popsicles. This loosens them up nicely. Gently pull on the stick – don’t force it!
• Smooth Texture: Blending the yogurt and mango pulp really well is key to a smooth, creamy texture.
• Preventing Ice Crystals: Using full-fat yogurt helps minimize ice crystals. Also, make sure your freezer is set to a consistent temperature.

Variations

Okay, let’s get creative! Here are a few ways to customize these popsicles:

• Vegan Adaptation: My friend Priya is vegan, and she swears by using coconut yogurt instead of dairy yogurt. It adds a lovely coconut flavor that complements the mango beautifully! Any plant-based yogurt will work, really.
• Spice Level Variation: My grandmother always added a tiny pinch of cardamom powder to her mango desserts. It adds a warm, fragrant note that’s just divine. A little saffron also works wonders!
• Sweetness Level Variation: Feel free to adjust the amount of sugar to your liking. I usually start with ¼ cup and taste as I go.
• Festival Adaptations: These popsicles are perfect for summer festivals like Baisakhi or Onam. They’re a light, refreshing treat that everyone will enjoy.

Serving Suggestions

These popsicles are amazing on their own, but you can also serve them with a sprinkle of chopped pistachios or a drizzle of honey. They’re also a fun addition to a summer brunch or picnic!

Storage Instructions

Store the popsicles in an airtight container in the freezer for up to a month. Honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

• What type of mango pulp works best for this recipe? Alphonso mango pulp is my top pick for flavor and color, but Kesar and Totapuri are also great options.
• Can I use fresh mango instead of pulp? Absolutely! You’ll need about 1.5 cups of diced fresh mango. Just make sure to blend it until smooth before adding it to the yogurt.
• How long can I store these popsicles? You can store them in the freezer for up to a month, but they’re best enjoyed within a week or two for optimal flavor.
• Can I add other fruits to this recipe? Definitely! A little bit of strawberry or pineapple would be delicious.
• What’s the best way to prevent the popsicles from becoming too hard? Using full-fat yogurt and avoiding extremely low freezer temperatures will help keep them creamy.

Enjoy! Let me know if you try this recipe and how it turns out. I love hearing from you all!