This is one of the simplest recipes on the blog, and so creamy, delectable and perfect for scorching hot days. Just three simple ingredients, a blender, and popsicle molds are all you need for these refreshing Mango Pops. Don't have popsicle molds? Dixie cups and popsicle sticks (or plastic spoons!) work just as well!
When Summer finally rolls around, you want something cold and refreshing, without the sugar crash. These mango popsicles fit the bill! We use very ripe mangoes, so we don't need to add any sugar at all.
We use canned lite coconut milk for creaminess, so the saturated fat content is something to watch, but is still only 2.5 grams per popsicle! If you'd like it lower, you can use the coconut milk in the refrigerated section, cashew milk, or simply coconut water.
Heart tip: On a 2000 calorie diet, most people can safely consume up to 22 grams of saturated fat a day (that's about 10% of calories) without running the risk of raising cholesterol. Your personalized amount may be more or less depending on your height, weight, how sensitive you are to saturated fat, and how efficiently your body makes and metabolizes cholesterol.
Otherwise, these mango ice pops are very low in calories, low in total fat and sodium, a good source of iron, and is high in vitamin C.
Ultra simple ingredients and recipes are what we're loving all summer long. Just three for these mango coconut popsicles!
- Lite Coconut Milk
- Lime Zest
See recipe card for quantities.
How to make mango popsicles is as simple as the ingredients we're using.
Combine all the ingredients in a blender.
Blend on high until the mixture is smooth. It will be thick and luxurious!
Pour (or spoon) the mixture into popsicle molds, allowing a little space for expansion when it freezes.
Insert popsicle sticks.
Freeze until solid.
Remove from the molds when ready to eat!
Hint: If the popsicles seem stuck in the molds, release them by running the mold under warm water for a few seconds until the popsicles come out easily.
With only three ingredients, there's not a lot to substitute in these mango pops, but here are a few ideas:
- Milk - use cashew milk, soy milk, or any other milk you like - just opt for unsweetened
- Fruit - try other fruit like papaya, strawberries, or blueberries. You might need to add some sweetener if you use a fruit less sweet than mangoes.
- Zest - lemon zest, orange zest, or even grapefruit zest can be used instead of lime zest - use about 1 tablespoon
There are so many fun variations on this mango popsicles recipe!
- Spicy - add ½ teaspoon cayenne pepper, or more (to taste), to the blender, or add half of a fresh jalapeno or more
- Sweeter - add 1 or 2 tablespoons of a liquid sweetener, like honey, agave, or maple syrup (a granulated sweetener may not dissolve completely and result in gritty popsicles)
- Other spices - add other herbs and spices too, like cardamom, cinnamon, mint, nutmeg, or clove. You might even like a twist of black pepper or chili powder!
You will need the following items to make this recipe:
- Blender or food processor
- Popsicle molds and popsicle sticks
If you don't have popsicle molds, you can easily use Dixie cups instead. Fill the cups about ¾ full, insert the popsicle sticks or a plastic spoon, and freeze! It's totally okay if the sticks/spoons won't stand upright!
Store the mango ice pops in the popsicle molds in the freezer until you're ready to eat them. They will last frozen up to 6 months.
Choose mangoes that are very soft and ripe, but still blemish-free. Those will be the sweetest, and best for making these sugar free popsicles.
Yes! It's easier to blend if you thaw them first, but if you have a high speed blender, you could get away with using them frozen.
There are several ways to do this. Head on over to my Curry Chickpea and Mango Mini Pizzas post to see picture tutorials for peeling mangoes!
Looking for other mango recipes? Try these:
These are my favorite dishes to serve with mango pops:
- 2 cups mango chunks about 2 medium-large mangoes
- 1 13.5 oz can Lite Coconut Milk
- Zest of 1 Lime
- Add all the ingredients to your blender. Blend on high until smooth.
- Pour into popsicle molds, leaving a little space for expansion as they freeze, and insert the sticks.
- Freeze for about 4 hours, or until solid.