Brazilian lemonade popsicles with mango and Greek yogurt
- Preparation 8 h
- Servings 12
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🥭 My Brazilian lemonade turned into a popsicle
I had some mango Brazilian lemonade left over after dinner and figured the boys would go crazy for a frozen version. I slightly adjusted the quantities, sweetened it up a little more and poured everything into my popsicle molds. The result is completely delicious: the same tropical cocktail of lime, mango and sweetened condensed milk, but frozen on a stick for sweltering summer afternoons.
🥛 Greek yogurt gives the creamy texture
Adding half a cup of plain Greek yogurt to the strained lemonade changes everything. You go from an ordinary fruit sorbet to a smooth and silky popsicle. The yogurt brings just enough body and acidity to balance the sweetness of the condensed milk and prevent large ice crystals from forming. Every bite tastes like real ripe mango, not a washed-out store-bought popsicle.
☀️ So much better than store-bought
It’s always better homemade: you control the sugar and use real fruit, not artificial flavors. You prep the base in 10 minutes in the blender, pour it into your molds, forget about it in the freezer for 4 to 6 hours and come back with a dozen popsicles that delight kids and adults alike. The batch is always gone within two days at our place.
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🥭 A ripe mango is essential
The mango gives the popsicle its entire tropical signature. Choose one that yields under finger pressure and smells like ripe fruit near the stem. A green or fibrous mango will give you a flat, bland popsicle. If yours isn’t ripe enough yet, leave it on the counter for 2 or 3 days before using it.
🍋 Whole limes with peel, 20 seconds maximum
Putting lime wedges with their peel in the blender extracts both the juice and the essential oils from the zest: that’s exactly what gives the intense Brazilian flavor. However, if you blend for more than 20 seconds, the peel releases its bitterness. Count exactly 20 seconds at high speed, then strain.
🌿 A less bitter version, without the peel
If you prefer a milder taste or are making the popsicles for young children, you can simply peel the limes and only blend the flesh. You lose a bit of the zest’s intensity, but you eliminate any risk of bitterness. Both versions work. It’s a matter of taste.
🥛 Greek yogurt, even 0%
Plain Greek yogurt gives the signature creamy texture. I always use 0% lactose-free Greek yogurt and it works perfectly: the texture stays silky and the popsicle doesn’t form crystals. Add it after straining the lemonade, never before, to keep the mixture nice and smooth.
🥫 Sweetened condensed milk, not evaporated
Sweetened condensed milk is very thick and very sweet: it’s what gives Brazilian lemonade its creamy base. Don’t confuse it with evaporated milk (unsweetened), which won’t help the popsicles set and will taste bland. Double-check the label before buying.
⏱️ 8 hours of freezing, or overnight
Allow at least 8 hours so the popsicles are firm all the way through, and ideally a full night. If you unmold too early, the center is still soft and the popsicle breaks. Ideally, make them the night before to serve the following afternoon.
🔥 Easy unmolding with warm water
To unmold without breaking, run the molds under warm tap water for a few seconds while holding the sticks. The popsicle slides right out. Avoid hot water, which melts the outer layer and leaves a grainy texture.
✅ What to serve with my popsicles?
Serve them at the end of a BBQ after my Chili lime chicken wings or my Tequila and lime pork skewers. They’re also perfect as an afternoon snack with my Watermelon fruit salad with honey and lime and a tall glass of my original Brazilian mango lemonade.
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For the Brazilian lemonade
- 1 ½ cups (375 ml) ice cold water
- ¾ cup (180 ml) sweetened condensed milk
- 2 tbsp (30 ml) maple syrup
- 1 pinch of salt
- 1 large ripe mango, peeled (flesh only)
- 2 whole limes, washed (peel intact)
To finish
- ½ cup (125 ml) plain Greek yogurt
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Preparation
- Cut the ends off the limes, then slice them into wedges leaving the peel intact.
- Place the lime wedges, mango, sweetened condensed milk, maple syrup, pinch of salt and ice cold water in the blender, then blend for about 20 seconds maximum at high speed (no longer, to avoid bitterness from the peels).
- Strain the mixture through a fine mesh strainer or sieve over a measuring cup, then measure out 3 ½ cups of lemonade.
- Add the Greek yogurt to the lemonade and whisk (or blend for 5 seconds) until the mixture is smooth and homogeneous: the total comes to 4 cups (1 L).
- Divide the mixture among 12 popsicle molds, insert the sticks and freeze for 8 hours until the popsicles are firm. Run the molds briefly under warm water to unmold.
A large, ripe, fragrant mango that yields slightly under your finger. The riper the mango, the sweeter and more flavorful the popsicle will naturally be. Avoid mangoes that are still green or firm, which give a bland and fibrous result. If yours isn’t ready, let it ripen for 2 or 3 days at room temperature before using it.
Yes, and it’s actually very convenient off-season. Thaw them partially or add them directly to the blender, but reduce the amount of ice cold water slightly (about ¼ cup less) so you don’t dilute the mixture. Frozen mango is often picked at peak ripeness, so the flavor remains excellent.
Yes, but the texture will change. Plain Greek yogurt, even 0%, gives the creamiest result. You can replace it with regular plain yogurt (a bit more liquid), coconut yogurt (a vegan option with a bonus tropical flavor) or even a little whipped cream. Greek yogurt remains my top choice.
Well wrapped in their molds or transferred to an airtight freezer bag, they keep for up to 3 months in the freezer. Beyond that, they start to absorb freezer odors and develop ice crystals. For best quality, enjoy them within the first few weeks.
As a dessert after my beef fajitas with lime and beer marinade or my lime and chili bbq beer can chicken with corn salad. They also pair perfectly with a summer brunch alongside my watermelon fruit salad with honey and lime.
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