Quick No-Bake Mango Coconut Yogurt Popsicles

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Refreshing and fruity mango coconut popsicles made with Greek yogurt and coconut milk, perfect for a quick and healthy summer dessert. This Mediterranean-inspired recipe, ready in about 10 minutes, layers ripe mango, peeled and diced, Greek yogurt, plain, unsweetened coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups ripe mango, peeled and diced
• 1 cup Greek yogurt, plain
• 1 cup unsweetened coconut milk
• 3 tbsp honey
• 1 tbsp fresh lime juice
• 1/2 tsp vanilla extract

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 2 cups peeled and diced ripe mango, 1 cup plain Greek yogurt, 1 cup unsweetened coconut milk, 3 tbsp honey, 1 tbsp fresh lime juice, and 1/2 tsp vanilla extract. Blend on high speed for 1-2 minutes until smooth and creamy.
2. Step 2: Pour the mango yogurt mixture evenly into 8 popsicle molds, leaving a small gap at the top to allow for expansion.
3. Step 3: Insert popsicle sticks and freeze for at least 6 hours or overnight until completely firm.
4. Step 4: To serve, run warm water over the outside of molds for 10-15 seconds to loosen popsicles before gently removing.