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Mango Popsicles with Creamy Vanilla Filling Recipe

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These Mango Popsicles with Creamy Vanilla Filling are a refreshing and delightful frozen treat, perfect for hot weather. Made with smooth mango puree and a luscious Greek yogurt and vanilla cream filling, these popsicles offer a creamy texture combined with tropical mango flavor. The recipe includes optional use of vanilla ice cream for an even richer filling, with simple steps for layering and freezing. Ideal for a healthy dessert or snack, these popsicles are easy to make at home using silicone molds.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 popsicles
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Mango Puree

  • 1½ cups mango puree (alphonso or kesar variety, peeled and blended)

Creamy Vanilla Filling

  • ¾ cup full-fat Greek yogurt
  • 1½ tablespoons honey
  • 1½ tablespoons heavy cream (optional)
  • 1 teaspoon vanilla extract or vanilla sugar
  • 1 pinch salt

Alternative Filling

  • Vanilla ice cream (optional replacement for yogurt filling)

Instructions

  1. Prepare Creamy Filling: In a bowl, combine Greek yogurt, honey, heavy cream (if using), vanilla extract, and a pinch of salt. Mix well to create a smooth, creamy filling. Alternatively, you may skip this step if using vanilla ice cream as filling.
  2. Prepare Mango Puree: Peel and chop fresh mangoes if using fresh fruit. Blend the mango pieces until smooth. For fibrous mango varieties, pass the puree through a sieve to remove any fibers.
  3. Prepare Popsicle Molds: Use silicone popsicle molds that hold about 3 tablespoons each. Lay them flat on your countertop for easy filling.
  4. First Mango Layer: Spoon one tablespoon of mango puree into each mold, smoothing the surface evenly. Place the molds flat in the freezer and freeze for about 30 minutes until solid.
  5. Filling Layer: Remove molds from the freezer and add one tablespoon of the creamy vanilla filling (or vanilla ice cream) into each mold. Insert wooden popsicle sticks through the mold slits, then smooth out the filling layer. Freeze for another 30 minutes until firm.
  6. Final Mango Layer: Top each mold with another tablespoon of mango puree, smoothing the top evenly. Freeze the popsicles for approximately 2 hours until fully frozen.
  7. Release Popsicles: To remove the popsicles from molds, gently lift them out while pushing the popsicle sticks through the side slits of the molds.
  8. Optional Outer Layer: For an extra mango coating, dip the frozen popsicles once more in mango puree and freeze again on a parchment-lined plate until firm.
  9. Storage: Wrap each popsicle individually in small pieces of parchment paper and store them in an airtight container in the freezer for up to several weeks.

Notes

  • Use ripe, aromatic alphonso or kesar mangoes for the best flavor and natural sweetness.
  • If mangoes are fibrous, straining the puree ensures a smoother popsicle.
  • The heavy cream in the yogurt filling adds extra creaminess but can be omitted for a lighter option.
  • Vanilla ice cream is an easy substitute for the creamy filling, adding richness and sweetness.
  • Silicone molds with about 3 tablespoon capacity work best for manageable popsicle sizes.
  • Allow sufficient freezing time for each layer to ensure neat layering and a firm structure.
  • Wrap popsicles individually before freezing long-term to prevent freezer burn.

Find it online: https://cheftinaskitchen.com/mango-popsicles-with-creamy-vanilla-filling-recipe/