Mango Popsicles

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A small yellow plate with a mango mint popsicle lies on a yellow wooden background in the foreground. The plate is placed on a patterned napkin. Behind it is a plate with a large yellow bowl on it, filled with more mango mint popsicles. On the edge of the plate are tufts of mint leaves. Pieces of mangos and mint leaves are scattered on the wooden underground.

This is no ordinary mango ice cream! After a few iterations, this has become my favorite recipe for mango popsicles. These popsicles have an unusually refreshing taste, thanks to the addition of fresh mint leaves and lime juice. Light, fruity, herbal, not too sweet – you’ve got to try it out!

Ingredients for making Mango Popsicles with Mint:

On a yellow wooden underground are lying two mangos, two lemon, two dates one banana and fresh mint leaves. Behind thte mangos stands a jug with coconut milk.

Mango
Fresh mint leaves (peppermint)
Banana
Dates
Coconut milk
Lime juice

Needed Equipment:

Blender
Popsicle mold
The overall size of my popsicle mold is 21x14x10cm (8,2×5,5×3,9inch), and the capacity of each popsicle mold is 75 ml. It allows you to make 12 popsicles at once.

We need ripe mangos to make mango popsicles. Do you know how to buy the right mangos for it? The flesh should give in under pressure, and the mango should smell aromatic. Little black dots on the skin can also be a clue. The color does not matter; there are about 1000 different types of mangos in many different colors. Mangos should never be stored in the refrigerator – they lose flavor in the cold. Unripe mangos will ripen at home at room temperature for about four days (Fruits that are not ripe by then have been picked too early and will not ripen). The ripe mangos should be used quickly, or they will begin to ferment.

How to make Mango Popsicles

The mint leaves are being chopped with a large knife on a wooden board.

The mango fruit is being chopped with a large knife on a wooden board. In the background stands a bowl with Mango pieces. Behind the board are mint leaves.

Start by picking and washing the mint leaves. Then, cut them into small pieces and enjoy their wonderful aroma. Next, pour the coconut milk into the blender and add the mint leaves so the mint oil infuses it. The two dates add a slight sweetness, so pit them, chop them up, and add them to the coconut milk. Peel the two ripe mangoes and cut them into pieces until the pit is exposed. Chop the banana, squeeze the lime juice, and put all the fruits in the blender.

A blender stands on a yellow wooden underground. The glass container is filled with the mango popsicle mixture.

Now, blend until you have a creamy consistency. Finally, pour the mixture into the 12 molds, close them, and insert the wooden popsicle sticks.

The freshly pureed mango mixture is poured from the blender container into the silicone popsicle mold.

The silikon popsicle mold is filled with the mango mint mixture. The lid lies behind. In the foreground are wooden posicle sticks. The blue mold stands on a yellow wooden underground.

Place in the freezer, in my case overnight – some freezers can freeze through more quickly.

FAQ:

What about frozen mango?

Yes, it will work, but if you are using frozen mango chunks, thaw them first. Then they will blend easily into a smooth mixture.

Is mango a healthy fruit?

Yes, mangos is not only delicious but has many health benefits! It’s low in calories, packed with over 10 different vitamins, and is full of valuable minerals. It’s one of the best sources of beta-carotene, which is a type of provitamin A. Mango is a good food source of vitamin C, with as much vitamin C as lemons! Plus, it’s got lots of dietary fiber, which helps your body digest food. But sweet mangos are naturally high in fructose, so keep that in mind.

Which mint to use for these mango popsicles?

There are many different types of mint; I used peppermint, which has the most menthol. If you don’t like the sharp menthol flavor, then use a different mint instead. You can try any mint!

A sprig of mint lies on a yellow wooden base.

I hope you enjoyed this vegan mango popsicle recipe. Let me know what you think in the comments below!

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Print Recipe

This is no ordinary mango ice cream! After a few iterations, this has become my favorite recipe for mango popsicles. They have an unusually refreshing taste, thanks to the addition of fresh mint leaves and lime juice. Light, fruity, herbal, not too sweet – you’ve got to try it out!

Total Time: 24.5 hours
Yield: 12 Popsicles 1x

Ingredients

Units Scale

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Instructions

Start by picking and washing the mint leaves, then cut them into small pieces.
Pour the coconut milk into the blender and add the mint leaves so that the mint oil can infuse it.
Pit & chop the dates a little and add them to the coconut milk.
Peel the two fresh ripe mangoes and cut them into pieces.
Chop the banana, squeeze the limes and put all in the blender.

Now, blend until you have a creamy consistency.

Finally pour the mixture into the 12 molds, close them and insert the wooden popsicle sticks, and refrigerate overnight.

Notes

If you want to store your frozen popsicles for another day, just put them in a zipper bag and pop them in the freezer! You can also buy small cellophane bags (plastic-free, food-safe and biodegradable) so you can wrap each popsicle individually before putting them all in a zipper bag.

Author: Tanja
Prep Time: 30 Minutes
Freeze Time: 24 Hours
Category: Popsicle
Method: Freezing
Cuisine: International
Diet: Vegan

Mango Popsicles