You won't believe that these mango popsicles are dairy free, vegan, and made without an ice cream maker! This is about to become your favourite mango ice cream recipe!
If you love making healthier vegan ice-creams and popsicles then make sure to check out my vegan magnum copycat recipe, which is super creamy just like these mango popsicles. Some of my other tropical fruit ice-creams include jackfruit ice-cream, lychee ice-cream, and jackfruit sorbet. Or if you prefer a hydrating ice pop recipe then make sure to check out these hydrating watermelon ice-pops or my 3 ingredient dragonfruit popsicles!
Why You'll Love This Recipe
It's healthy and made with wholesome ingredients
This recipe is the perfect healthy treat to keep in the house. It is dairy free and made with 100% natural and wholesome ingredients! Made with just cashews, coconut cream, maple syrup, vanilla extract, salt, and of course fresh mangoes!
It's easy to make
As with all of my recipes, these mango popsicles are incredibly easy to make! You don't even need an ice cream maker! A blender and fresh mangoes is all you need to make the most delicious mango ice-cream.
Tastes like the classic Aussie Weis bars
My favourite ice-cream growing up was the mango Weis bars. These were a creamy mango Aussie ice-cream. I took inspiration from my childhood favourite ice-cream and created these delicious ice creams with natural and wholesome ingredients instead.
Ingredients
To make delicious mango popsicles you will need:
- 1 mango
- 1 cup raw cashews
- 200ml coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
To make this mango ice-cream recipe you can refer to the recipe instructions at the end of this blog post.
Expert Tips
The Best Mangoes To Use
Choosing the right mango for this recipe is important because the natural sweetness of the mango elevates the flavour! The best way to do this is to choose mangoes that are in season. Here in Malaysia, the best variety to use are the large Indian mangoes or the Golden Susu mangoes from Thailand.
What if my mangoes aren't sweet?
That's okay! You can simply increase the sweetness by adding more maple syrup to your ice-creams.
How long can I store the mango popsicles in my freezer?
These ice-creams will keep good in the freezer for 2 to 3 weeks. Beyond that they will start to become a bit icy and less creamy.
Don't waste the mango coating ice-cream!
To get the white ice-cream inside and the yellow mango ice-cream outside means you will need the separate the mixtures, dipping the ice-creams in the yellow mango ice-cream. This means that there will be left overs of the mango ice-cream cashew mix. Don't waste it, instead pour the left overs in some more ice-cream moulds!
Mango Popsicles. A Delicious Mango Ice-Cream Recipe
Ingredients
- 1 mango fresh
- 1 cup cashews raw
- 200 ml coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Start by soaking the raw cashews in boiling water for at least 10 minutes or overnight. This will help soften the cashews and make them easier to blend into a smooth and creamy consistency. Drain the cashews once soaked.
- In a blender, combine the soaked cashews, coconut cream, vanilla extract, salt, and maple syrup. Blend the mixture until smooth and creamy, ensuring that there are no lumps or chunks remaining. Divide the mixture in half.
- Pour the first half of the cashew mixture into the ice-cream moulds, filling them about halfway full. Chop the fresh mango into small pieces, reserving half for later use. Add the chopped mango to the ice-cream moulds, gently pressing them into the mixture.
- Place the ice-cream moulds in the freezer and let them freeze for at least 4 hours, or until the mixture is completely set and firm.
- Add the second half of chopped mangoes and second half of the cashew mixture to a blender and blend until combined. Pour the mixture into a tall glass for dipping the ice-creams.
- Once the ice-creams are completely frozen, dip them into the tall glass containing the mango-cashew mixture, using a spoon to coat them evenly. Place the coated ice-creams on a flat tray lined with baking paper before returning them to the freezer.
- Allow the coated ice-creams to freeze for at least 2 hours, or until the coating is completely frozen and set. Once frozen, your mango popsicles are ready to be enjoyed!
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