Dreamy Creamy Mango Pops

Mangoes blended with vanilla almond milk and vanilla yogurt make the ultimate creamy homemade pops, plus a video of my kitchen hack for peeling mangoes.

This year I’m partnering with Almond Breeze to create and share recipes using almond milk. I’ve shared several new recipes using it that lean toward the savory side here and here, but with summer in full swing, it’s time to take a sweetened time out and break out the popsicle molds.

“Mom, when can we make more maaaaaannnngo pops?”

Right. Now.

In between hours-long fingernail painting sessions (you’ve seen this haven’t you?) Smudge has been helping me make these creamy mango popsicles. They’re incredibly easy to do (even an 11 year old can do it) and even easier to enjoy (and of course that 11 year old has done that too!)

I remember making ice pops as a kid with Kool-Aid® or even orange juice and they were always a dismal failure. There was always too much water or not enough flavor so that with each suck, all that would be left was a brittle icy nub of a pop.

These pops are not that. These babies are chilled fruity flavor bombs that are lightened up in sugar and heavy on good old vitamin C.

How’s that for making a mom-approved summer treat.

Kitchen Hack! How to Skin a Mango

One of the worst things about using mango in just about any recipe is cutting it thanks to that big old pit. If you’re a master of the knife, there are several ways to cut the mango, but I made a video of my favorite hack for skinning the mango that results in a smooth slice of mango just about every time.

About the Recipe

Instead of water-based juice or kiddy drinks for the base of my pops, I used a combo of real fruit, mangoes in this case, blended with Almond Breeze Almondmilk Hint of Honey Vanilla and naturally sweetened vanilla Greek yogurt. Almond milk is a natural for popsicles and I often see it in recipes I find online. I chose the Hint of Honey Vanilla flavor because of it’s built in sweetness, hence, no need for me to add a bunch more sugar. I did however add about 1 tablespoon of sugar to the mango blend because the mangos weren’t at their sweetest. But compare that to a regular popsicle’s sugar count and I’m pretty sure I beat it by a long shot.

I made this recipe as both a solid mango pop and a striped mango pop. If you’re making solid pops, you’ll only need ¾ cup of the almond milk. To make the striped pops, you’ll have a little extra mango mixture left over. To get the stripe, simply pour the blended mango mixture into the bottom ⅓ of the molds and freeze for about an hour. Add a few more chunks of chopped mango to the middle ⅓ of the mold and fill the molds to ⅔ full with the remaining ½ cup of the almond milk. Pop in your sticks and then freeze for another 30 minutes to an hour and then top with the rest of the mango mix and mango chunks. 

To release the pops from their mold I place the whole tray in a sink of warm-ish water, just under the edge of the top of the tray. Let them sit for 15-30 seconds and start wiggling them out of the plastic tray. To save individual pops I wrap them in plastic wrap and freeze individually so they don’t stick.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

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5 from 9 votes

Dreamy Creamy Mango Pops

Blended mangoes with vanilla almond milk and vanilla yogurt make the ultimate creamy popsicles.

Course Dessert

Cuisine American

Keyword popsicles

Servings 8 popsicles

Ingredients

• 4 mangoes , pitted and peeled
• 1 ¼ cup Almond Breeze Almondmilk Hint of Honey Vanilla , divided
• ½ cup non-fat Greek vanilla flavored yogurt
• 1 tablespoon sugar or more to taste , optional

Instructions

• Place 3 mangoes, roughly chopped, into a blender with ¾ cup almond milk, yogurt and sugar to taste. Blend for 1 minute or until smooth. Chop the other mango into small pieces and add a few pieces into the bottoms of the popsicle molds. Pour the blended mango mixture into the bottom ⅓ of the mold and freeze for about an hour. Add a few more chunks of chopped mango to the middle ⅓ of the mold and fill the molds to ⅔ full with the remaining ½ cup of the almond milk. Pop in your sticks and then freeze for another 30 minutes to an hour and then top with the rest of the mango mix and mango chunks. Freeze for at least 3-5 hours.

Have a great day, and make something good.

This post is part of a partnered series with Blue Diamond Almond Breeze Almondmilk. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

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