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Vegan Mango Popsicle Recipe
This mango popsicle recipe has only three all natural, sweet ingredients: mango, orange juice and coconut water!
They have a pretty striped pattern made by freezing each layer individually, which makes for such a cute popsicle with different flavors.
Perfect on a hot summer day as a refreshing and healthy treat!
Easy Mango Orange Coconut Popsicle Recipe
These mango pops don’t need any added sugar – the fruit is super sweet itself, and if you use frozen fruit you can be sure they were picked and frozen just at the peak of ripeness.
Mango is such a great fruit for popsicles because it’s sweet, has a strong flavor and is a great consistency when blended.
Adding some orange juice makes these popsicles even more delicious and helps enhance the bright orange color!
These are great to make in place of store-bought popsicles that almost always have added sugars and other ingredients.
I also love trying new flavors, combinations and colors by making my own!
To make this mango popsicle recipe, you’ll want a simple popsicle mold. These are super cheap and reusable!
If you don’t have one, you can always use a cup with a popsicle stick or a spoon! You’ll just want the cup to be very small, no more than an inch and a half to two inches around so that it will be easy to remove once frozen.
How To Make Homemade Popsicles With Fresh Fruit
These popsicles are incredibly easy to make – and great to keep in your freezer for a sweet and healthy dessert when you need it!
If you have the patience for it, I loved making the stripes of mango-orange and coconut.
If you’re in a pinch for time you could always do less stripes, make them half and half, or simply leave the coconut out and enjoy fruit pops.
Most coconut water is clear, but I used the harmless harvest brand of coconut water to get the pretty pink color!
Preparing The Orange Mango Layer
To make your pretty bright orange layer, let your frozen mango chunks thaw in the fridge overnight in a bowl until soft.
You can also do this by putting warm water in a large bowl, and placing the mango chunks into a smaller bowl, then placing the mango bowl inside the water bowl. Just make sure the water does not overflow into the mango bowl.
Making The Striped Coconut Layers
If you want to make the stripes like in my popsicles, it will take some patience but it’s totally worth it!
Add a tablespoon or two of the mango puree (depending on the size of your molds, I did one tablespoon at a time for mine because they were pretty small) to your molds, then carefully place the stick inside and lightly lay your drip-catcher on top to keep the stick in place. Let them freeze for an hour or two.
Once the mango layer is solid enough that it won’t mix with the coconut water, remove the drip-catcher, add equal parts coconut water, replace the drip-catcher and allow to freeze again.
Continue until you reach the max line on the molds, and then allow to freeze for about 8 hours until fully solid.
Once you’re ready to take them out of their molds, simply run the mold under warm water for a few seconds and then pull it out!
Feel free to experiment with all your favorite flavors!
I loved using the coconut water with the mango and orange, however the coconut freezes much harder than the fruit, so there is a slight difference in texture. The flavors are still great together though!
Some other combinations that I love include: mango cherry, mango and sweetened coconut milk, strawberry mango, or watermelon mint!
Let me know what creations you come up with!
This recipe is:
- Refined-Sugar Free
More vegan desserts!
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- 32 oz. Frozen Mango Chunks (2 Ibs)*
- 1/2 Cup Fresh Orange Juice (optional)
- 1.5 Cups Pink Coconut Water (optional)
- Thaw mango chunks in a bowl in the fridge overnight, or by placing warm water in a large bowl, and adding the mango chunks in a smaller bowl inside that one, being careful the water does not overflow into the mango bowl. Stir occasionally until soft.
- Add mango chunks and orange juice to a food processor or blender and blend until smooth.
- If not making layers in your popsicles, pour mango puree until max line of each popsicle mold, place popsicle stick inside and freeze for at least 6-8 hours until solid. Run molds until warm water for a few seconds and pull out popsicles.
- If making layers in your popsicles with the coconut water, add a tablespoon or two of mango puree into each mold, place popsicle stick inside and center, or lightly place drip-catcher on top to center stick, freeze for an hour or two until hardened.
- Add a tablespoon or two of coconut water** and freeze again for an hour or two. Repeat until filled to the max line.
- Freeze for 6-8 hours until solid. Run molds until warm water for a few seconds and pull out popsicles.
*Fresh mango can also be used.
**The coconut water is super yummy, but freezes much more solid than the mango puree.
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Serving Size:1 Popsicle
Amount Per Serving: Calories: 49