Name: Baby mango pops recipe
Prep time: 5 min
Yield: Makes: 30
Ingredients: 500g frozen mango pieces; 450g plain yogurt

By Jessica Ransom

last updated 14 February 2024

in Recipes

Our baby mango pops take 5 minutes to prepare and are best frozen in an ice cube tray

With only two ingredients, it couldn’t be easier to make your baby a delicious, refreshing snack. These mango and yogurt pops are great on a warm day and will also help soothe any sore teething gums.

We use a silicone ice cube tray but if you have mini popsicle moulds, they are great too.

Ingredients

500g frozen mango pieces
450g plain yogurt

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Method

Put the mango and yogurt in a blender and blitz until smooth. Add up to 100ml water to loosen the mixture if needed.
Divide into an ice cube tray or between small ice lolly moulds. Freeze until solid, best done overnight.

Top tips for making baby mango pops

Try adding other soft fruits to the mix such as banana or some softened pear and apple.

Can I serve the mango pops straight away?

If your little one can’t wait for the pops to freeze, serve a portion as a smoothie instead. You can spoon feed it to them if you like or encourage them to try and use a baby spoon.

Can I make the mango pops dairy free?

To make these dairy free, swap for a suitable yogurt alternative. Coconut or soya would work well and are good options for babies who are one-year-old or older. If you think your baby has an allergy or intolerance to milk, talk to your health visitor or GP. They will be able to give a suitable alternative.

What other fruits can I made pops with?

Try using strawberries, blueberries, raspberries, banana or even kiwi.

Jessica ransom

“Children and babies learn from their surroundings and there’s no shame in having one of these pops for yourself! Watching you eat one will help give them confidence on how to eat their own one too.”

For this recipe you’ll want a powerful blender to get a super smooth texture. Read our ninja 3-in-1 food processor review here.

We have lots more baby led weaning ideas and some tasty baby food recipestoo. You might also like these Annabel Karmel recipes, she has some excellent lunch box suggestions if you’re stuck in a rut.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.