These mango freeze pops are made with only two ingredients, they're refined sugar-free, and they taste just like the frozen pops that you loved as a kid! Stock your freezer with this fruity and refreshing treat to last all summer long!
Do you remember those delicious freeze pops that we all ate during the summer when we were kids? You know the ones....they are rainbow-colored popsicles in skinny plastic bags that you had to cut the top off to eat? My husband loves popsicles (especially these watermelon juice popsicles) and those were one of his favorites! I wanted to pick up a package to surprise him with, but after I read the mile-long ingredient list, I just couldn't do it.
I came up with two ways to make homemade freeze pops with only two simple ingredients! One option uses a FoodSaver machine and it's a little more involved, but it's very rewarding if you really want to make the ice pops from scratch. The second option is much quicker and simpler, and it's made with a store-bought ice pop pouch.
How To Make It - Step by Step Instructions
I'll go over both ways to make the creamy mango popsicles, and you can decide which process works best for you!
Option #1 - Use a FoodSaver
First, put the roll of bags into the machine and line the edge up with the part that seals. Close the lid and hit the "seal" button.
Next, measure 1 ½ inches and press "seal" again. Leave a ½-inch gap between each popsicle so you have room to cut them apart. Repeat these steps 5 times. After you make 5 freeze pop molds, cut off the plastic bag. Turn the bags sideways and cut off one side so you can fill the pops.
To make the mango popsicle filling, blend the frozen mango and coconut milk in a blender until the mixture is smooth and creamy. Use a measuring cup with a pour spout to get the mixture into each mold. Leave 2-inches of empty space at the top so you have room to seal the pops after you freeze them.
Carefully prop the mango freezer pops up against the side in your freezer to freeze for 2 hours. You just need them to be solid enough to not spill out when you lay them down in the FoodSaver to seal the tops. After 2 hours, lay the pops down in the FoodSaver and seal the tops. Put the mango pops back into the freezer for 2-3 more hours to finish freezing.
Option #2 - Use Ice Pop Pouches
If you don't have a FoodSaver, you can still make the mango popsicles using ice pop pouches! They are very easy to use, they're BPA-free, and they have a very convenient zip-top so you can seal them as soon as you fill them up. You can also reuse the pouches if you want to clean them out.
How To Store It
Store the mango popsicles in the freezer for 2-3 months for the best quality. If you use the FoodSaver method, you can cut the pops apart and store them individually or leave them connected and just cut them apart as you eat them.
Recipe Variations
These mango pops are simple and delicious just like this, but any of the following variations would be a delicious twist!
- Add Tajin: Have you ever had tajin with mango or pineapple? It's so delicious! Add a ¼ tsp to the fruit after you blend it to add a little kick!
- Half & Half: You could make two batches of fruit fillings and fill the pops with half of each. Think mango and strawberry or pineapple and cherry.
- Add Lime: Give these mango freeze pops a tangy twist by adding 1-2 tbsp of lime juice or 1 tsp of lime zest to the popsicle mixture before you blend the fruit.
Substitutions & FAQ
- Mango Substitutions: You can use any fruit flavor that you like! Pineapple, Strawberry, blueberry, cherry, acai, or orange would be delicious flavor options! I often make a couple of batches of different flavored pops at one time. If you already have all the materials out, why not take advantage and make enough freeze pops to last the summer!?
- Coconut Milk Substitutions: I used coconut milk because it's super creamy, but you can use any unflavored plant milk that you have on hand. Water can be used if you don't have plant milk, but the texture will be more like an ice pop rather than a creamy popsicle.
- How do you make popsicles taste creamy not icy? Use plant-based milk, like coconut milk, to make the popsicles taste rich and creamy.
- What if I don't have a FoodSaver? No problem! You don't need a vacuum sealer machine to make the mango popsicles, you can just pour the filling into these ice pop pouches.
Success Tips
- Use plant milk, not water, to make the popsicles taste creamy instead of icy.
- You can use either fresh or frozen fruit. It doesn't matter which option you use because you're going to freeze the popsicle filling anyways.
- If you have trouble filling the homemade popsicle molds, have someone else hold the molds open for you while you pour the mango mixture into each slot.
- Store the frozen mango freeze pops in the freezer for 2-3 months for the best quality.
Want More Vegan Mango Recipes?
Spinach Quinoa Salad with Mango Dressing
Mango Freeze Pops
Equipment
- Blender
- FoodSaver
- FoodSaver Bags or Popsicle Pouches
Ingredients
- 2 cups mango cubed
- 1 ½ cups unsweetened coconut milk
Instructions
- Add cubed mango and coconut milk to the blender cup and blend on high until the mixture is smooth and creamy. Set aside.
- Cut a 12-inch piece of plastic off the roll of FoodSaver freezer bags. Put one side down on the heat line of the machine and seal it. Measure 1 ½ inches and seal again. Leave a ½-inch gap in between each popsicle mold so you have room to cut the pops apart. Repeat this step 5 times to make 5 popsicle molds.
- Prop the molds up or have someone hold them open for you and pour the mango filling into each opening, leaving a 2-inch gap at the top so you have room to seal it closed. Prop the pops up against the wall of the freezer to freeze for 2 hours.
- Lay the partially frozen pops down so the open tops are on the heat line of the FoodSaver and seal them closed. Once sealed, put the mango popsicles back in the freezer for 2 hours to finish freezing or until they're completely solid.
Notes
- Use plant milk, not water, to make the popsicles taste creamy instead of icy.Â
- You can use either fresh or frozen fruit. It doesn't matter which option you use because you're going to freeze the popsicle filling anyways.Â
- If you have trouble filling the homemade popsicle molds, have someone else hold the molds open for you while you pour the mango mixture into each slot.
- Store the frozen mango freeze pops in the freezer for 2-3 months for the best quality.Â
Nutrition
*This recipe was originally shared on 6/30/16, but I updated it on 9/5/20.
Stacey....You are BEYOND brilliant!!!!!! Go with me to buy a Food Saver please!!!! Great idea. xo
Aunty, I thought you had one!? Of course I'll go with you, I helped mom pick hers out too! =) Love you!
Great post! Thanks for the heads up about what to use to make them creamy. Trying this recipe has soon has I get the ingredients from the store.
I was wondering how you've made these!! Thanks for this post 🙂 wish I had a foodsaver, great idea!!
Thanks, Kaia! I love my FoodSaver, it's definitely worth the investment!