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.
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.
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.
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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Best Lemon Poppy Seed Cake
- 250 g butter 1 cup plus 2 tablespoons, room temperature, softened
- 1¼ cups sugar 250g
- 2 tablespoons finely grated lemon zest from organic lemons
- 2 tablespoons finely grated orange zest from organic oranges
- 2 teaspoons vanilla optional
- 6 large eggs room temperature
- 2¼ cups all purpose flour 275g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups almond flour 125g
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- ⅔ cup poppy seeds 100g
- Extra butter and flour for preparing the pan
Lemon Glaze (optional)
- 1 cup powdered sugar 125g
- 2 tablespoons lemon juice or water
- Prep: Preheat oven to 350°F. Grease a 10 inch bundt cake pan generously with soft butter and dust with flour. Shake off excess flour and set aside.
- Wet Ingredients: Using a hand mixer (or a stand mixer with paddle attachment), whisk butter at high speed until creamy. Add sugar and beat the mixture until very fluffy, scraping down the bowl in between, about 5 minutes. Stir in lemon and orange zest. Add eggs, one at a time, while continuing to beat, about ½ minute per egg.
- Batter: Combine flour, baking powder and salt in a mixing bowl. Whisk it into butter-sugar-egg mixture in 2 batches, beating at medium speed, and adding lemon juice and orange juice in between. Whisk in the poppy seeds at low speed until well incorporated. Then add almond flour in 2 batches.
- Consistency: The batter should have a slow dropping consistency. Adjust the amount of juice needed accordingly. Tip: Each time, fold the flour in evenly and scrape the bottom of bowl to not miss any flour. But don't over mix the batter.
- Bake: Transfer cake batter to the prepared bundt pan and bake in the center rack for about 45 to 60 minutes, until a cake tester inserted into the center comes out clean. Do not over-bake.
- Cool: Remove the cake pan from the oven. Let it rest about 10 minutes and invert the cake from the baking pan onto a cooling rack and let it cool completely before pouring the glaze.
- Glaze: Top with lemon glaze if desired. To make the glaze, combine powdered sugar with lemon juice to form a thick mass of slow-pouring consistency, adding more juice, a few drops at a time, if needed. Drizzle the lemon glaze over the cake. Sprinkle some poppy seeds on top and let it set
- Use all ingredients at room temperature.
- Measure the ingredients accurately by fluffing the flour, spooning it into the measuring cups, and then leveling it off. For even greater precision, use a kitchen scale to weigh your dry ingredients.
- To use other baking pans, follow this guide.
- Poppy Seeds: Buy these fresh from stores with a fast turnover. They can turn rancid (off flavor) quickly, so freeze them always.
- Glaze: For a more opaque glaze that is not tart, use milk, cream or combine greek yogurt with milk.
- Storage: Keep in an airtight container at room temperature for 2 to 3 days, or refrigerate for about 5 days, but expect some drying when refrigerated. For freezing, wrap the cake with parchment paper or plastic wrap, place it in a freezer-safe bag, and freeze for up to a month.
- For more information on ingredients, variations, recipe FAQs and serving suggestions, scroll up the page to the blog post.
Mango Popsicles (With Creamy Vanilla Filling)
- 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
- Vanilla ice cream instead of yogurt filling
- 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.
- 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.
Wow, these mango popsicles were amazing! So refreshing and easy to make.
We eat a lot of mangos in my house and these popsicles are a delicious way to enjoy one of our favorite fruits!
These popsicles look so wonderful! Love the contrast between the mango and creamy vanilla center. Yum!
Yes that combination tastes great.
Mango is one of my favourite flavours in the summer and these sound like the perfect sweet treat!
With this recipe you can make it year round.
These look great! I am obsessed with making popsicles here lately. I will have to add these to my list! :)