These mango popsicles with two layers are incredibly delicious and easy to make. An intensely flavorful mango layer on the outside and a creamy vanilla filling inside, these are a quick summer treat.
Mango Popsicles With A Surprise Filling
Growing up in India, I used to love these mango pops, that had a creamy vanilla ice cream like filling inside. They were popularly known as mango duets.
Now you can make these delicious popsicles at home with the recipe here. I made them with a Greek yogurt based filling, but you can also make them with store bought or homemade vanilla ice cream.
The contrast in flavors and textures is truly magical. You need flavorful mangoes to complement the milder vanilla filling inside. Below I give you many ideas, so you can make it your own, depending on your taste and ingredient availability.
Ingredients
Mangoes, Greek Yogurt (or Vanilla Ice Cream), Honey, Vanilla, Salt
Mangoes: When it comes to fruit, go for the best. And one of the best mangoes come from India. If you follow my blog, you know that I love using Alphonso or Kesar variety mangoes, as I did for this mango cake and mango gelato. The mango puree from India is available as sweetened or unsweetened.
Fresh fruit is of course very good. And if you do find flavorful mangoes, that are not fibrous, then simply puree the peeled fruit and use it. If the mangoes are sweet and flavorful, but have a lot of fiber in the pulp, then pass the puree through a strainer.
Frozen treats need ingredients with tons of flavor. And my experience with mangoes in USA is that the best options I have found here are good enough for eating.
Another great choice is to use chopped frozen mangoes from Indian grocery stores. The frozen mangoes from regular supermarkets are usually not flavorful enough for making a frozen treat.
Greek Yogurt: Use chilled full fat Greek yogurt for a creamy center and to minimize ice crystals. Be sure to use yogurt that is not tart.
Cream: This is optional. But you can stir in some cream into the yogurt. Of course that makes it richer, but it will give a creamier texture and minimizes ice crystal formation.
Vanilla Ice Cream: You could even use any premium brand vanilla ice cream. Or make it at home, using cream and condensed milk or custard, for a quick version as I suggested in this Saffron Ice Cream Recipe.
Honey: I use this to sweeten the Greek yogurt. But you can also use maple syrup or sugar.
Salt: A pinch of salt will enhance the sweetness of the vanilla flavored filling.
Brief Overview: Step By Step
**Full recipe at the end of post.
Make Filling: Combine Greek yogurt, honey, cream (if using), vanilla, salt or use vanilla ice cream.
Prepare Mangoes: Blend fruit into smooth puree or use readymade puree.
First Mango Layer: Fill each popsicle mold with a tablespoon of mango puree, smooth it out and freeze.
Vanilla Filling Layer: Next, fill each mold with a tablespoon of yogurt or ice cream filling. Insert wooden sticks, smooth out the layer and let it freeze.
Final Mango Layer: Top the molds with a tablespoon of mango puree, smooth it out and freeze.
Serve or Outer Layer: Release popsicles from the mold. If you prefer, dip the pops one more time in mango puree and freeze them again.
Store: Wrap popsicles in parchment paper and store in airtight containers in the freezer.
Tools and Tricks
To make these amazing two layer popsicles, you will need these silicone popsicle molds. Or you can use slim popsicle molds and freeze the Greek yogurt filling in them. Dip those yogurt popsicles in mango puree and freeze on a parchment paper lined plate. Repeat once again to get a thick mango layer on the outside.
Storage and Serving Suggestions
Wrap each popsicle in a small piece of parchment paper and pack them in airtight containers.
Remove the popsicle from the freezer and let it rest a few minutes at room temperature. Peel the parchment paper and enjoy the mango popsicle.
Variations
These popsicles are vegetarian, gluten free, nut free, egg free, low sodium, refined sugar free and soy free. Below are a few suggestions, some of which I have not tried myself.
- Vegan/Dairy free: For the filling try using full fat dairy-free or coconut yogurt. You may also opt for dairy-free vanilla ice cream. And use maple syrup instead of honey.
- Healthier: Use only the Greek yogurt filling without adding any cream.
Nutrition Facts
Mangoes are excellent sources of vitamin A, vitamin C and fiber. They are also rich in beta carotene (which converts to vitamin A), known to be protective against cancer. The high fiber and water content in mangoes helps with maintenance of intestinal health and prevention of constipation.
The vitamin rich mangoes are also very good for the skin and hair. Mangoes are a good source of zeaxanthin, an antioxidant credited with lowering the risk of age related macular degeneration. It is also a heart healthy fruit.
Yogurt is a great source of high quality protein, calcium, vitamin B 6, vitamin B 12, potassium and magnesium. It has a low amount of lactose, and therefore may be better tolerated than milk, by a lactose intolerant person.
As a well known source for probiotics, yogurt may benefit the gut and boost the immune system. It is also known for several other health benefits.
More Mango Recipes:
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Zaalouk (Moroccan Eggplant Dip)
Ingredients
- 1½ lbs eggplants globe variety, medium size
- ¼ cup extra virgin olive oil
- 1 lb tomatoes vine ripe
- 4 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper or ⅛ tsp chili powder
- Salt to taste
- 4 tablespoons chopped cilantro
- 1 tablespoon lemon juice adjust per taste
Optional
- Cilantro
- Red Pepper Flakes
Equipment
Instructions
- Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
- The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
- Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
- Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
- Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
- Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
- Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
- Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
- Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.
Notes
- Cooking Eggplants:
- Grill: Roast eggplants on charcoal or gas grill for 20 to 30 minutes, turning them slowly in between, until skin turns darker and shrinks.
- Broil: Cut eggplants lengthwise into halves and place the cut side down on a foil lined baking sheet. Place on the second rack and broil until skin turns darker and shrinks, about 20 minutes.
- Stovetop: Peel the eggplants completely, only some stripes or leave the skin on if you don’t mind it. Cut the eggplants into small pieces. Steam on high heat until soft or cook in a pan with some water until soft and mushy.
- Easy Zaalouk: Combine all ingredients with ⅓ cup of water and cook it over stove top until softened. Mash it up well and drizzle olive oil.
- Peeled and deseeded tomatoes: If you prefer, you can blanch the tomatoes. Cut a small cross on the surface of tomatoes and dump them in hot boiling water. After a minute, pick out the tomatoes and peel the skin, cut them into halves and deseed. Chop them into small pieces.
- Use more tomatoes if you want the dip to be saucy. You may even try using a little bit of tomato paste to give it thickness.
- Leftovers: Can be refrigerated for 4 to 5 days. You can freeze zaalouk for couple months. Thaw and reheat. Adjust the consistency, evaporating or adding water as needed. Check the seasoning as well.
- Nutrition facts not including any added salt.
- For other variations, tips and serving suggestions, scroll up the page to the blog post.
Nutrition
Mango Popsicles (With Creamy Vanilla Filling)
Ingredients
- 1½ cups mango puree alphonso or kesar variety, see note
- ¾ cup Greek yogurt full fat
- 1½ tablespoon honey
- 1½ tablespoons heavy cream optional
- 1 teaspoon vanilla extract or vanilla sugar
- 1 pinch salt
Optional
- Vanilla ice cream instead of yogurt filling
Instructions
- Combine Greek yogurt, honey, cream (if using), vanilla, salt and set aside. Alternatively, you may use vanilla ice cream for the filling.
- If using fresh mangoes, peel and chop the fruit. Blend the mangoes until smooth. Pass the pulp through sieve if the fruit was fibrous.
- You will need these silicone popsicle molds for this recipe, which hold about 3 tablespoons volume in each mold.
- Lay the popsicle molds flat on the counter. Fill each of the molds with a tablespoon of mango puree and smooth it out. Transfer the molds to freezer and allow the mango layer to freeze, about half hour.
- Remove the molds from freezer and fill each mold with a tablespoon of yogurt or ice cream filling. Insert wooden popsicle sticks through the slits on the side of the mold. Then smooth out the yogurt/ice cream layer and let it freeze for about half hour.
- Take the popsicle molds out of the freezer and top the molds with a tablespoon of mango puree and smooth it out. Freeze for about 2 hours, until completely frozen.
- Release the popsicles from the mold by lifting them out, while pushing the wooden sticks through the slits on the side of the mold.
- If you prefer, you may dip the popsicle one more time in mango puree and freeze it again over a parchment paper lined plate.
- Wrap the popsicles in small pieces of parchment paper and pack in airtight containers and store in the freezer.
Notes
- Use full fat Greek yogurt that is not “tart”.
- Chill all the ingredients before making the popsicles.
- If your vanilla yogurt filling has ice crystals, try this: semi-freeze the mixture and stir it to break any ice crystals before using it.
- The inside filling should be more sweet than you like because some of the sweetness will be lost after freezing. The pinch of salt also enhances the sweet taste.
- Mango puree (alphonso or kesar variety) either canned or made from frozen mango chunks are available at Indian grocery stores or online.
- If using frozen mango chunks, let them thaw first. Drain any liquids released and blend up the fruit into a smooth mixture.
Emily Liao
Wow, these mango popsicles were amazing! So refreshing and easy to make.
Marlynn
We eat a lot of mangos in my house and these popsicles are a delicious way to enjoy one of our favorite fruits!
Tara
These popsicles look so wonderful! Love the contrast between the mango and creamy vanilla center. Yum!
Roxana Begum
Yes that combination tastes great.
Bintu
Mango is one of my favourite flavours in the summer and these sound like the perfect sweet treat!
Roxana Begum
With this recipe you can make it year round.
Neli
These look great! I am obsessed with making popsicles here lately. I will have to add these to my list! :)
Roxana Begum
Enjoy!