Strawberry Mango Yogurt Pops

These strawberry mango yogurt pops have a ton of flavor without any sugar!

strawberry Mango Yogurt Pops ~ Healthy Dessert ~ Savory Simple

I’ve been making homemade pops quite a bit recently.  I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb and sugar intake during the day).  Homemade popsicles have become my answer! They’re healthy, filling, and they satisfy my sweet tooth.  I already keep Greek yogurt and frozen fruit handy to make smoothies.  For pops, I typically make the same smoothie I would have for a daytime snack and then freeze the contents into my Tovolo Green Star Ice Pop Molds.

It helps to have a good sturdy blender for these strawberry mango yogurt pops.  If your blender can’t puree frozen fruit, use fresh fruit.  My pop molds use approximately 2 1/3 cups of smoothie to fill all of the molds.  This recipe makes a bit extra in case you’re using a larger mold.  Drink the excess, it’s delicious.  And experiment with the ingredients!  I often use strawberries and mangoes because I love the flavor combination, but you can use any fruits you prefer.  Play around with the recipe and make a healthy, homemade pop that’s so much better than anything you’ll buy in the store.


Print Pin Recipe

Strawberry Mango Yogurt Pops

These strawberry mango yogurt pops have a ton of flavor without any sugar!
Course Dessert, Snack
Cuisine American
Servings 6 popsicles
Author Jennifer Farley


  • 1 1/2 cups plain Greek yogurt
  • 1 cup frozen strawberries
  • 1 cup frozen mangoes
  • 2 tablespoons agave nectar


  • Puree all the ingredients in a sturdy blender or food processor. I like it smooth but feel free to leave some fruit bits.
  • Carefully fill the mixture into your pop molds, leaving a bit of room at the top.
  • Remove any air bubbles that have formed in the molds. A chopstick or the back of a spoon should do the trick.
  • Freeze for at least 6 hours (I recommend overnight).
  • Run the pop mold under hot water for a minute and then gently remove the popsicle.


If you feel like having some more fun with it, you can divide the yogurt and agave in half and puree them with the two fruits in separate batches. Then alternate between the two mixtures, filling the molds a bit at a time and allowing each layer to set for 30 minutes between additions. You'll have striped pops!

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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