Sunday, July 3, 2016

Recipe for vegan mango & raspberry popsicles

Posted by Amanda Villaruel |
First time I tasted home-made mango popsicles, I became addicted. Mango is for me the taste of summer and it is ridiculously easy to make your own popsicles :-)

The first round I made was purely made out of mango. After that I experimented with two layers adding strawberries or raspberries with the mango :-)
Cool yourself with home-made mango raspberry popsicles
Cool yourself with home-made mango raspberry popsicles


Recipe for 6 popsicles:

  • 1 large mango
  • 1 medium cup of raspberries (fresh or frozen)
  • 1 dl coconut milk
  • Add sugar to taste (I usually add 1 tbsp sugar or 1/3 tbsp stevia)

Start pealing the mango. Handling mangos is a slippery business, so I usually use a fork while pealing off the skin.
Use a fork while peeling the mango
Use a fork while peeling the mango (this photo is of another mango which my niece peeled earlier)

Remove the mango flesh from the hard middle (don't bother cutting it in smaller chunks. The blender does the job). Add the mango in the blender, and blend until completely smooth. When you're done, the mango should have a puree consistency.

Set the mango aside and wash the blender to make room for berries.

Wash and dry the raspberries. Add them in the blender and blend until smooth. Then add the coconut milk and sugar/stevia.
Blend raspberries until smooth and silky
Blend raspberries until smooth and silky

Stir with a spoon if you see any air bubbles in the mango or berry puree. When you're ready, add the first puree in the popsicle mold using a tablespoon. I usually add three tablespoons of berry puree in each mold. And then I finish off with three tablespoons of mango puree as the second layer.
Continue with the second layer - popsicle making - mango raspberry popsicles
Continue with the second layer (photo from previous popsicle making)

Add the sticks and place the popsicle molds in the freezer for 4-5 hours.

If you have problems removing the popsicle from the mold, place the tray in hot water for a few minutes. And voila... you have your first homemade popsicles! :-)
The vegan mango and raspberry popsicles are ready
The vegan mango raspberry popsicles are ready
It is so easy to make your own popsicles - here mango and raspberry
It is so easy to make your own popsicles - here mango and raspberry

About the ingredients

Have in mind that there are several types of mangos. I find that mangos from Pakistan taste sweeter than other mangos. In this recipe I've used Pakistani mangos and consequently not used any sugar in the mango puree. The only way to know if you need to add sugar or not, is to taste the puree before it goes into the mold ;-)

Stevia is a healthier option than regular sugar, but beware that stevia is awfully sweet! (nauseously sweet if you add too much)

I don't use coconut milk in the mango puree, but you can of course add another deciliter if you want a creamier consistency.


Do you want to print out the recipe? The print button is below! :-)



Continue to read:
Recipe for untraditional vegetarian thai red curry with noodles.

How to reduce your meat consumption, also for the lazy cook.

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