Low-Calorie Mango Greek Yogurt Popsicles

So it’s hot. Or you’re pretending it’s hot because you want something cold and sweet. Either way, you want dessert—but light, refreshing, and not the kind that makes you lie down afterward.
Enter Low-Calorie Mango Greek Yogurt Popsicles: creamy, fruity, slightly tangy, and basically summer on a stick.

No cooking. No baking. Just blend, freeze, and feel like a genius.

Why This Recipe Is Awesome

Let’s talk about why these popsicles deserve freezer space:

• Low-calorie but super satisfying. Creamy without heavy cream—thank you, Greek yogurt.
• High in protein. Dessert that actually keeps you full? Love that.
• Naturally sweet. Mango does most of the work here.
• Kid- and adult-approved. Bright, fun, and refreshing.
• Perfect make-ahead treat. Freeze once, enjoy all week.

Honestly, these popsicles are proof that healthy-ish desserts don’t have to be boring.

Ingredients You’ll Need

Short list. Tropical payoff.

• 2 cups ripe mango, chopped – Fresh or frozen (thawed) both work.
• 1 cup low-fat Greek yogurt – Thick and creamy is the goal.
• 1–2 tbsp honey or maple syrup – Optional, depending on mango sweetness.
• 1 tbsp lemon or lime juice – Brightens everything up.
• ¼ tsp vanilla extract – Optional, but nice.

Optional add-ins:

• A pinch of salt
• Chia seeds for texture
• Coconut flakes for topping

Key tip: Use very ripe mango. Unripe mango = sour popsicle sadness.

Step-by-Step Instructions

1. Add everything to a blender.
   Mango, Greek yogurt, sweetener, citrus juice, and vanilla if using.
2. Blend until smooth.
   Scrape down sides and blend again. You want zero mango chunks.
3. Taste and adjust.
   Add more honey if needed. Mango sweetness varies—trust your tongue.
4. Pour into popsicle molds.
   Leave a little space at the top for expansion.
5. Insert sticks.
   If your mold allows. If not, freeze 30 minutes, then add sticks.
6. Freeze for 4–6 hours.
   Overnight is even better if you’re patient.
7. Unmold and enjoy.
   Run molds under warm water for a few seconds to release easily.

Common Mistakes to Avoid

• Using runny yogurt.
  Thick Greek yogurt gives that creamy popsicle texture.
• Over-sweetening.
  Mango is already sweet. Start small.
• Not blending enough.
  Chunky popsicles are not the vibe.
• Skipping citrus juice.
  It keeps the flavor bright and fresh.
• Rushing the freeze.
  Half-frozen popsicles = messy disappointment.

Alternatives & Substitutions

This recipe is flexible and forgiving.

• Dairy-free version:
  Use coconut yogurt or almond yogurt.
• Extra protein:
  Add 1 scoop vanilla protein powder. FYI, add a splash of milk to thin it out.
• Lower sugar:
  Skip sweetener completely if mango is sweet enough.
• Flavor twist:
  Add pineapple, peach, or passion fruit.
• Swirl version:
  Swirl in a little plain yogurt before freezing for a marbled look.

IMO, mango + yogurt is elite, but tropical experiments are welcome.

FAQ (Because You’re Thinking About It)

Are these actually low-calorie?
Yes. Each popsicle usually lands around 80–100 calories.

Can I make these without molds?
Yes. Use small paper cups and wooden sticks.

How long do they last in the freezer?
Up to 2 weeks, stored airtight.

Why are my popsicles icy?
Not enough yogurt or too much water content. Use thick yogurt.

Are these kid-friendly?
Very. Sweet, creamy, and colorful—kids love them.

Can I eat this as breakfast?
Technically yes. Yogurt + fruit = morning-approved.

Final Thoughts

These Low-Calorie Mango Greek Yogurt Popsicles are creamy, refreshing, and ridiculously easy to make. They’re the perfect treat for hot days, post-workout cravings, or “I want dessert but not that dessert” moments.

Make a batch. Stock your freezer.
Future you will be very grateful.