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+ servings

Mango Ice Cream Pops

Made with 5 ingredients only, and ready in no time, this vegan, non-dairy ice cream combines delicious mango with creamy coconut milk, anti-inflammatory turmeric and antioxidant-packed blueberries in a very easy and delicious summer delight.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: Vegan
Servings: 4
Author: The Awesome Green


  • 2 ripe mango fruits peeled, pitted and frozen (I had frozen fruits in the freezer, but you can use fresh as well)
  • 1 cup full fat coconut milk
  • 1 tsp turmeric powder
  • 1/2 cup blueberries fresh or frozen
  • 2 tsp pure maple syrup


  • Add the frozen mango into the food processor with the coconut milk, and process to obtain a smooth puree.
  • Add turmeric and pulse to incorporate.
  • Divide the mixture into the popsicle molds.
  • Add the rest of the coconut milk with the maple syrup into the blender, and process.
  • Evenly pour the mixture on top of the mango puree.
  • Add the blueberries into the blender and pulse to obtain a chunky puree.
  • Evenly pour on top of the pops.
  • Add the ice cream sticks and freeze for at least 5 hours before serving.