These mango white chocolate yoghurt pops are a delicious frozen treat. They are simple, easy and yum. They only require four ingredients so this recipe is nice and cheap too!
These mango white chocolate yoghurt pops are inspired by the viral yoghurt clusters that I made a few weeks ago. The recipe for those are on my Instagram here. I wanted to recreate a similar vibe but in ice cream stick version instead. These did not disappoint!
These ingredients are minimal and easy to access. You may already have some laying around your home. See below for the list of FOUR ingredients that you will need.
- Maple syrup
- White chocolate
I would recommend using a high fat yoghurt as it will make the yoghurt less icy and more creamy. Also, I recommend using an in season, ripe mango. I would have actually preferred my mango to be more in season and orange than this! If you can get a super ripe, sweet, orange mango this recipe will be even yummier.
See recipe card for specific quantities and instructions.
All you are going to do is blend your mango, yoghurt and maple syrup together before pouring into ice cream stick moulds, freezing and then dipping in chocolate.
Blend your ingredients
Add to the moulds
Dip in chocolate
Hint: Use ice cream moulds that you can cover with something. That might just be baking paper/ cling film but you want your sticks covered in the freezer. The reason for this is to reduce how icy they become. If you leave something out in the air in a freezer, they will develop much more ice. Of course there will be ice in these as they are frozen yoghurt but you can reduce that slightly by following this step.
This recipe is already plant-based, dairy-free and gluten-free but you may still want to substitute somethings out.
- Fruit - you could substitute the mango for another fruit like berries or pineapple.
- Maple syrup - you could use whatever liquid sweetener that you want. For example, honey or agave!
- White chocolate - you could choose whatever chocolate you want. I think mango works so well with white chocolate but you do you!
The main bits of equipment you will need are a food processor/ blender and ice cream moulds. Check out my LTK to see the equipment that I use for these recipes: https://www.shopltk.com/explore/GeorginaEliza
Store these in the freezer covered (e.g. in an air-tight container) and consume within 1 month.
Use full-fat yoghurt and cover the mango sticks when they are freezing! This will help to reduce the ice in them slightly.
Yes, these are completely gluten-free. Just ensure that you don't buy chocolate with hidden gluten in!
Yes, you could substitute the mango out for other fruits if you fancied. For example, berries, pineapple or banana!
I use a natural high fat yoghurt. You can choose whatever yoghurt you prefer but I would try to use one that is higher in fat as this will make them creamier rather than really icy.
Looking for other recipes like this? Try these:
Mango White Chocolate Yoghurt Pops
- 2 Mangoes ripe, in season, sweet
- 2 tablespoon Maple syrup
- 175 g Yoghurt high fat, natural
- 360 g White chocolate
- Remove your mango from the middle seed and the skin. Coarsely chop.
- Place your mango, yoghurt and maple syrup in a blender/ high power food processor and blend until all combined and smooth.
- Pour into your popsicle moulds. It depends on your size of mould but this should make around 6 normal sized popsicles and 10 smaller popsicles.
- Freeze the pops for around 5 hours, or until fully firm. When you freeze them, cover them with something like baking paper/ cling film.. This will reduce how icy they get.
- When the pops are fully frozen, melt your chocolate and pour into a bowl which is easy to dip your pops in to.
- Dip each pop into the chocolate, rotating to ensure it is fully covered. Place onto some baking paper.
- Drizzle some of the remaining chocolate on top of the pops, creating a pretty pattern. Then, enjoy! Store in an air tight container in your freezer and grab one when the craving hits.