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homemade mango popsicles with ice and cut up mango

Vegan Mango Popsicles

5 from 35 votes
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Course: Dessert
Cuisine: American
Keyword: gluten free, Mango Popsicle
Prep Time: 5 minutes
Servings: 4 popsicles
Calories: 108kcal
Cost: 1.50 per serving


  • Blender
  • 1 Popsicle Mold


  • 2 C Frozen Mango
  • 1/4 C Coconut Water
  • 3/4 C Light Coconut Milk divided
  • 1 1/2 tbsp Agave Nectar divided
  • 1/3 C Vegan Plain Greek Style Yogurt


Make The Mango Puree

  • Combine mango with 1/4 cup of coconut water, 1/4 cup of coconut milk and 1 tbsp of agave in a blender. Using a tamper to press the ingredients into the blade until the mango mixture turns into a smooth puree.
  • Pour the mango puree into the popsicle mold until it is 3/4th full or 75% full.

Make The Cream

  • In a small mixing cup combine the greek yogurt with 1/2 tsp agave and 1/4 cup of coconut milk. Stir until smooth.
  • Pour coconut cream into the popsicle molds until there is only 1/4 inch of room from the top.

Freeze The Mango Popsicles

  • Put the tops of the mold into the popsicles and place them in the freezer on a level surface for 4-6 hours.


Serving: 1popsicle | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 176mg | Fiber: 2g | Sugar: 17g | Vitamin A: 893IU | Vitamin C: 32mg | Calcium: 13mg | Iron: 1mg
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