Mango cashew popsicles are so good! Zesty, creamy, and fruity, they're ready in just 10 minutes with only 4 ingredients! Super refreshing with the added lemon, the popsicles are a great way to enjoy mangos and the perfect summer treat, just like my mango float.
These mango fruit popsicles are like summer in a bite. The sweetness of ripe mangoes, the zing of lemon, and the creaminess of cashew milk come together beautifully. They’re dairy-free, refined sugar-free, and a breeze to make!
Whether you're looking for a healthy(ish) after-school snack or a simple frozen dessert, these mango and cream popsicles hit the spot just like my mango thandai pops and this easy frozen yogurt bark!
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Why You'll Love This Recipe
✨ 4 ingredients and 10 minutes to make mango lemon popsicles. The blender and freezer do all the work!
✨ A great way to use fresh, juicy mangoes - apart from eating them straight up!
✨ Refreshing, delicious, creamy, and packed with bright lemony flavor!
✨ Great for breakfast, snacking, or a little sweet treat after meals!
Recipe Ingredients
Mangoes: Pick any variety available. Ripe, sweet, and juicy is key!
Cashew milk gives a wonderful richness to these mango lemon popsicles. I really can’t recommend it enough. It adds a lot of creaminess and flavor, and you can make cashew milk at home. You can swap it with thick Greek yogurt, too.
Lemon juice balances the sweetness and adds a bright kick to the pops. Have limes and not lemons? Make mango lime popsicles.
Sweetener: I wanted to make vegan mango popsicles, so I used maple syrup. But feel free to swap in honey or agave—whatever you have on hand works! If your mangoes are super sweet, you might not need any sweetener at all. Want to skip added sugar entirely? Blend in a very ripe banana for natural sweetness.
Pomegranates are optional, but they bring a pop of color and a fun burst of texture. They make the popsicles look pretty, too! You can use cherries too. I’ve tried them in my mango cherry frozen yogurt, and they taste fantastic!
See the recipe card for full information about the ingredients and quantities.
How To Make Mango Cashew Popsicles
Step 1: Blend the diced mangoes, cashew milk, lemon juice, and maple syrup till you have a thick, silky-smooth mixture.
Step 2: Taste for sweetness and adjust according to your preference.
Step 3: Stir in the pomegranate arils and pour into your popsicle molds.
Step 4: Freeze for 8-10 hours.
Step 5: Unmold and serve!
Pro Tips
- For the best-tasting creamy mango popsicles, taste the mixture. Add more sweetener, a little at a time, till you reach the desired sweetness. This trick works for any popsicle recipe, be it almond peach pops or pistachio matcha popsicles.
- Or you may want a splash more lemon juice for extra zing.
- After filling the molds, tap the bottom gently to get rid of any bubbles or holes.
- The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
- For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
- Popsicle molds don’t have a holder for the sticks? Semi-freeze the popsicles (about 2 hours) and then insert the sticks right in the center.
Recipe FAQs
Yes, you can use mango puree to make mango popsicles. You can also use frozen mangoes. Let them thaw for a few minutes to soften them. This will make it easier to blend them.
Use silicone or metal popsicle molds. They are easily available online. You can also use big ice cube trays, paper cups, or even muffin tins!.
The easiest way to unmold your popsicles is to run them under warm water for a few seconds. You can even dip them in a glass full of warm water. This will help release the popsicles easily from the mold.
📖 Recipe
Mango Cashew Popsicles
Ingredients
- 1 cup Cashew Milk You can also use plain Greek yogurt
- 1.5 cups Mangoes, diced
- 2 tsp Lemon juice
- 4-5 tbsp Maple syrup You can use honey or agave
- 4 tbsp Pomegranates Optional
Instructions
- Combine all the ingredients, except pomegranates, in a blender and whiz until thick and silky smooth. Taste and adjust for sweetness.
- Stir in the pomegranate arils and pour into your popsicle molds. Freeze for 8-10 hours. Unmold and enjoy!
Notes
- For the best-tasting creamy mango popsicles, taste the mixture. Add more sweetener, a little at a time, till you reach the desired sweetness.
- Or you may want a splash more lemon juice for extra zing.
- After filling the molds, tap the bottom gently to get rid of any bubbles or holes.
- The best way to unmold a popsicle is to run it under warm water for a few seconds. This will help release it easily from the mold.
- For longer storage, unmold the popsicles and place them in a freezer-friendly air-tight container. Be sure to layer a sheet of wax paper between each layer of popsicles.
- Popsicle molds don’t have a holder for the sticks? Semi-freeze the popsicles (about 2 hours) and then insert the sticks right in the center.
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