These three ingredients Mango Popsicles are creamy, tart, refreshing and delicious. A vegan, no sugar added frozen treat perfect for the family! Only 100 calories each!
Mango is the perfect popsicle flavor because it results in creamy, refreshing and tart but lightly sweet popsicles. The best combo. While pineapple is my favorite fruit, mango comes close behind!
Mango season runs May through September, meaning deliciously fresh mango-forward Summer treats. These homemade mango popsicles use frozen mango chunks, luckily meaning these mango paletas can be enjoyed year round!
This clean eating dessert recipe uses natural ingredients. For desserts especially, I prefer fresh fruit, little to no sugar and letting the ingredients stand for themselves. That’s why I like homemade popsicles! I can control everything that goes inside of them. For other clean popsicles like this one, try my Low-Sugar Lime Popsicles or Easy Mango Pineapple Popsicle.
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Highlights of this Recipe
This mango popsicle recipe is:
- Easy
- Vegan
- Perfect Balance of Creamy & Tart
- Refreshing
- 3 Ingredients
What Popsicle Mold to Use
I purchased my popsicle molds on Amazon. They’re great because they have a stand! There’s many shapes, sizes and material options online for purchase.
Here are some of my favorite options for every type of popsicle you might make!
- Mine: Stainless steel popsicle molds that are eco-friendly and rust resistant. Comes with a popsicle rack. Makes 6 at a time.
- Silicone: Silicone popsicle molds that are eco-friendly and made of food grade silicone. Makes 10 at a time.
- Quick Pop Maker: Makes ice pops in as few as seven minutes, on your counter! Molds are cast-aluminum! Makes up to three 2-ounce pops at a time.
- Eco-Friendly: These reusable popsicle molds are completely reusable. Makes 6 at a time.
- Most Kid Friendly: These moulds are smaller and cute little circles, perfect for mostly children. Makes 7 at a time.
Don’t have Popsicle Moulds?
That’s okay! Use small plastic cups and add the mixture evenly among 6 cups. Next, add a popsicle stick to the cup and into the freezer.
Alternatively, use a large ice cube maker and repeat steps above.
Ingredients & Substitutions
- Frozen Mango. Substitute for your favorite frozen tropical fruit like pineapple, or use fresh mango.
- Coconut Milk. If using canned coconut milk, make sure to open the can and carefully mix the cream into the liquid to get rid of lumps and mix completely. You can also use carton coconut milk, which may result in a more icy texture. Substitute for yogurt or almond milk.
- Lime Juice. To add a more tart flavor to the popsicles, add fresh lime juice. Feel free to substitute for coconut milk, orange juice, pineapple juice or mango juice if you like sweeter popsicles.
Step-By-Step Instructions
STEP ONE: Blend frozen mango chunks with coconut milk and fresh lime juice.
STEP TWO: Pour mango puree into a mixing bowl or large measuring cup. Pour coconut milk on top and barely mix (to keep marbling effect).
STEP THREE: Carefully pour or scoop the popsicle filling into the molds.
STEP FOUR: Freeze at least four hours.
STEP FIVE: Remove the frozen popsicle and enjoy!
How to Unmold Popsicles
Run the popsicle mold under cold water for 30-60 seconds. Jiggle the popsicle back and forth. It should release from the mold quickly.
How to Store Popsicles
Leftover popsicles can be removed from their molds and kept in an airtight container in the freezer. A mango popsicle can be kept there for up to 3 months.
Frequently Asked Questions
I prefer using frozen mango to make it a more slushy blend to add to the popsicle molds. You can definitely use fresh mango as well. Dice it into small chunks and blend as per recipe.
You can use canned mango instead of frozen or fresh mango in this mango popsicle recipe. If you do use canned mango, it will likely result in a sweeter popsicle as most canned fruits are in a very sugary liquid.
Totally! I prefer lime juice with mango, but lemon juice is a great substitute. It will be less tart.
Popsicle liquid does expand when frozen. Leave a few centimeters from the top just to prevent the popsicles from overflowing.
Use in smoothies like a Sour Green Apple Smoothie or in a breakfast like Chia Pudding!
Canned coconut milk and carton coconut milk differ in that the carton coconut milk has much more water. For a creamier popsicle, canned coconut is better. To ensure a smooth filling for the popsicles, stir the coconut cream and the coconut liquid in the can prior to mixing with the mango puree.
Other Popsicles to Try
📖 Recipe
Creamy Mango Popsicles (No Sugar Added)
Equipment
- Popsicle Molds
Ingredients
- 1.5 Cups Frozen Mango Chunks
- ¼ Cup Lime Juice (about 3 fresh limes)
- 1 Cup Unsweetened Full-Fat Coconut Milk (canned preferred)
Instructions
For Marbled Mango Pops
- Open the coconut milk can and carefully mix the coconut cream and liquid until smooth.
- Add ½ cup coconut milk, ¼ cup lime juice, and 1.5 cups frozen mango chunks into the blender.
- Blend until smooth.
- Pour the mango puree into a bowl with pouring capabilities, like a large measuring cup.
- Add the remaining ½ cup coconut milk on top. Using a spoon or knife, stir the coconut milk and mango puree barely to combine. For a marbled look, the less mixed is the better.
- Pour the mixture evenly into the popsicle molds. Leave a few centimeters from the top.
- Add the wooden popsicle sticks.
- Place in the freezer for 4-8 hours, until fully frozen.
- Once fully frozen, remove the frozen popsicle from the mold (run under cold water for 30-60 seconds and then jiggle the wooden popsicle stick).
- Enjoy immediately!
For Regular Mango Pops
- Blend all ingredients in the blender until smooth.
- Pour the mango puree evenly into the popsicle molds. Leave a few centimeters from the top.
- Add the wooden popsicle sticks.
- Place in the freezer for 4-8 hours, until fully frozen.
- Once fully frozen, remove the frozen popsicle from the mold (run under cold water for 30-60 seconds and then jiggle the wooden popsicle stick).
- Enjoy immediately!