Mango Popsicles. A Delicious Mango Ice-Cream Recipe

A vegan mango ice-cream recipe with just cashews, coconut cream, maple syrup and vanilla extract. Make mango popsicles with just a blender!

Course Dessert

Cuisine Fruit

Keyword Mango Ice-Cream, Mango Popsicles, Vegan Ice-Cream

Prep Time 20

Freezer Time 8

Total Time 8 20

Servings popsicles

Calories 174kcal

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!