Creamy Mango Popsicles That Are So Easy

Creamy Mango Popsicles That Are So Easy 😱🥭

These creamy mango popsicles are incredibly easy to make and taste like a little bite of summer! Made with ripe mangoes, sweetened condensed milk, yogurt, and a touch of vanilla, they’re smooth, creamy, fruity, and absolutely delicious.

Ingredients

For the Mango Popsicles

  • 2 ripe mangoes, peeled and cut into cubes
  • 1 cup (250 ml) heavy whipping cream
  • 7 oz (200 g) sweetened condensed milk
  • ½ cup (120 g) plain yogurt or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 pinch of salt

For the Chocolate Coating

  • 12 oz (350 g) milk chocolate, chopped
  • 2 tablespoons coconut oil or neutral-flavored vegetable oil

Instructions

1. Make the Mango Mixture

Place the mango cubes in a blender along with the sweetened condensed milk, yogurt, lemon juice, vanilla extract, and a pinch of salt.

Blend for 1–2 minutes, or until the mixture is completely smooth and creamy.

2. Fill the Popsicle Molds

Insert the wooden popsicle sticks into the molds.

Carefully pour the mango mixture into each cavity, leaving a very small amount of space at the top to allow for expansion as the popsicles freeze.

Gently tap the mold against the countertop to help release any trapped air bubbles.

3. Freeze

Place the popsicle molds in the freezer for at least 6 hours, preferably overnight, until the popsicles are completely frozen and firm.

4. Prepare the Chocolate Coating

Melt the milk chocolate in a double boiler, or microwave it in 20-second intervals, stirring well between each interval to prevent the chocolate from overheating or burning.

Add the coconut oil or neutral vegetable oil and stir until the chocolate is smooth, glossy, and thin enough to coat the popsicles easily.

5. Coat the Popsicles

Remove the frozen popsicles from their molds.

Dip each popsicle into the melted chocolate, or pour the chocolate over it until completely coated.

Immediately place the coated popsicle on a parchment-lined baking sheet or tray.

Because the popsicles are frozen, the chocolate coating will begin to harden almost immediately.

Repeat with the remaining popsicles.

6. Chill and Serve

Place the coated popsicles in the refrigerator for about 15–20 minutes, or until the chocolate coating is completely set.

For longer storage, transfer the popsicles to an airtight, freezer-safe container and keep them frozen.

When you’re ready to enjoy one, let it sit at room temperature for 2–3 minutes before serving.

Helpful Tip for the Perfect Chocolate Coating

Don’t skip the oil! Adding coconut oil or a neutral vegetable oil helps create a thinner, smoother chocolate shell that’s easier to bite into.

If the chocolate still seems too thick after melting, add another ½ tablespoon of oil, mix well, and check the consistency again.

Recipe Notes

  • Use very ripe, sweet mangoes for the best flavor.
  • Greek yogurt will give the popsicles a slightly thicker and creamier texture.
  • If using coconut oil, keep in mind that it can add a subtle coconut flavor.
  • Make sure the popsicles are completely frozen before dipping them in chocolate.
  • Work fairly quickly when coating them because the chocolate will set rapidly on the frozen popsicles.

Creamy, Fruity & Chocolatey! 🥭🍫

These mango popsicles are the perfect combination of tropical fruit, creamy filling, and a crisp chocolate shell. They’re easy enough for a weekday treat but pretty enough to serve at a summer gathering.

Would you try these creamy mango popsicles? 😍🥭🍫

ADVERTISEMENT