Published on July 20, 2026

breakfast taco

Mango Berry Two-Tone Popsicles

These fruit popsicles are a great way to treat yourself without the heavy nutritional cost of processed foods. Make these in a batch and enjoy over several days or share with others.

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Ingredients

6-7 servings – 1 popsicle

  • 1 cup mixed frozen berries
  • 1 cup frozen mango chunks
  • 4 Tbsp plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 Tbsp honey
  • 1 cup orange juice

Preparation

Step 1 –Add 1 cup frozen berries and ½ cup orange juice to a blender. Blend until smooth. Reserve in a separate bowl.
Step 2 – Clean the blender. Add 1 cup frozen mangos and ½ cup orange juice to the blender. Blend until smooth. Reserve in a separate bowl.
Step 3 – Combine the yogurt, honey and vanilla extract in a small bowl.
Step 4 – Into each popsicle mold pour the berry mixture to create the bottom layer of the popsicle. (Make about ½ full.) Next add a small amount of the yogurt mixture and then finish with a layer of mango mixture.
Step 5 – Reserve a small amount of space at the top, as they will expand as they freeze. Place the molds in the freezer. It will take at least 5 hours for the popsicles to freeze solid.

Step 6 – Serve and enjoy!

Substitutions & Experimentation

Any frozen fruits are suitable for these popsicles.

The molds are inexpensive and can be found online.

Add the creamy sweetness of banana.

Nutrition Information Per Serving

  • Calories – 63
  • Carbohydrates – 14.2 g
  • Protein – 0.9 g
  • Fat – 0.5 g
  • % Cal/Fat – 7.2%
  • Cholesterol – 1 mg
  • Sodium – 6 mg
  • Fiber – 1.1 g
  • Calcium – 21 mg
Chef Nazim Khan

Nazim Khan, CEC, WCEC, WCMC

Chef Nazim Khan is an award-winning professional executive chef. Nazim began his career as a sushi chef in 1997. He has worked at the New York Marriott Marquis, Long Island Marriott, the New York Battery Park Ritz Carlton as executive sous chef, and an educator and chef for Virginia Tech.

Today he serves as executive chef for Bryan Medical Center, where he has developed multiple popular plant-based protein dishes for both retail and patient meal service. He also is adjunct faculty for the University of Nebraska-Lincoln in the hospitality, restaurant and tourism management program.