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Mango and yoghurt ice blocks
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4.5 from 2 votes

Mango and yoghurt ice pops

You could use coconut yoghurt for a dairy-free version if you prefer. For a sweeter rendition, add some honey, natvia or rice syrup to the mixture.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Servings: 10


For the Mango and Yoghurt Ice Pops:

  • 2 cups Greek style natural yoghurt or coconut yoghurt
  • 2 large ripe mangoes flesh only
  • 165 ml (small can) coconut milk
  • 1 tsp cinnamon


To make the Ice Pops:

  • Place all ingredients in a blender and whizz until smooth.
  • Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 3 hours, or until set.


Recipe at Wholesome Cook
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