Yoghurt Week: Mango Popsicles

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Today’s yoghurt recipe is another one you can feel good about eating on a hot summer day – mango popsicles!  With the freshest and best-quality ingredients, these will go down a treat with everyone.

The recipe comes from the big tub of Chobani 2% Greek Yoghurt, but can also be found at the Chobani Kitchen website.  I prepared these popsicles in the molds that Chobani Australia sent me along with all that delicious yoghurt (see Yoghurt Week: Banana Bread).

Chobani likes to call these popsicles “Mango Frocho Pops”, which I think is pretty cute!  They’ve replaced “froyo”, short for “frozen yoghurt”, with “frocho”, short for “frozen Chobani”!

You’ll need just four ingredients to bring these popsicles together: Chobani 2% Greek Yoghurt (or good-quality low-fat Greek yoghurt), fresh mangos (frozen will also work), a lemon, and honey.  To prepare, simply throw everything in a food processor (a blender will also do the trick), process until smooth and pour into your popsicle molds.  I’m sure you could also make these in a Zoku Quick Pop Maker as well, which I do actually own, but I wanted to use the special Chobani molds for this post!

We loved the flavor of the Mango Frocho Pops!  I’m a little picky at times, so I’d say the only thing I didn’t like was the popsicle was a little bit too icy, rather than creamy.  I would owe this to the fact that the yoghurt is low-fat.  Perhaps a full-fat yoghurt would yield a creamier-textured popsicle.  Feel free to experiment, and let me know how it goes!

**Previous recipes from Yoghurt Week: Banana Bread | Macaroni & Cheese | Mint Chocolate Chip Frozen Greek Yoghurt | Cold Chobani-Sesame Noodles

Yoghurt Week: Mango Popsicles
Prep time
Total time
A healthy and cool treat for summertime, mango popsicles made with Greek yogurt.
Serves: 4-6
  • 1 cup low-fat plain Greek yoghurt (Chobani preferred)
  • 1 cup chopped fresh or frozen mangos
  • 1 teaspoon fresh lemon juice
  • 3-5 tablespoons honey
  1. Place all ingredients in a food processor or blender and process until smooth.
  2. Transfer mixture to freezer-pop molds. Freeze until completely firm, about 6 hours. To unmold, dip mold briefly in hot water.
  3. You can also use a Zoku Quick Pop Maker, if you prefer.


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  1. says

    I found the same thing – the 0% definitely makes an icier pop, whereas the 2% makes a creamier treat. Just another reason why I say – fat is better than no fat ;P

    I am thinking that I need to try eating mangoes again soon – and hopefully, my stomach is heeled enough to allow me to eat them!! Eep! 😛

  2. says

    How cute are these! I just did a really pop recipe last week (strawberry and orange) but mango just sounds so much more summery! Thanks for the idea 😀
    Also your photos are soooo pretty! Very jealous 😉

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