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Mango ice cream pops 

A healthy and delicious breakfast or anytime snack

I know pretty much everyone loves ice cream, because it’s such a delicious treat! And these mango ice cream pops are delicious and healthy.

While I do occasionally buy ice cream as an indulgence, most of the time these days I prefer to make my own. I know exactly what’s in it, so I enjoy it even more!

3 Ingredient mango ice creams by Wendy's Way to Health

I’ve got two versions of simple mango ice cream pops here. As with all of my recipes, they’re made with real ingredients and they’re quick & easy to make.

Mango chia brekkie pops by Wendy's Way to Health

The video shows how to make version number 1.
These are the creamy & indulgent ice cream pops and I really enjoy them after a run, especially in Summer.

The second recipe is in the recipe card below the video.
It’s a delicious twist on breakfast – mango chia pudding frozen into popsicles, and again, really good in Summer. 

 

 

 

The video shows how to make 3 ingredient mango ice cream pops

This is the mango chia brekkie pops recipe

 

Mango Chia Brekkie Pops
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5 from 2 votes

MANGO CHIA BREKKIE POPS

Try these mango chia pops for a refreshingly different healthy Summer brekkie.
Course Breakfast
Cuisine Australian
Keyword mango ice cream
Prep Time 30 minutes
Freeze time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 148kcal
Author Wendy, Wendy's Way to Health

Ingredients

  • ¼ cup chia seeds
  • 1 to 1½ cups water
  • 1 mango peeled & chopped
  • 3 tbsp Greek yoghurt
  • small can Coconut milk

Optional ingredients:

  • 1 to 2 tsp pure maple syrup
  • 1 or 2 strawberries thinly sliced for decoration

Instructions

Make the chia gel:

  • Combine the water and chia seeds in a bowl and stir well for a couple of minutes.
  • Set aside for 20-30 minutes to allow the gel to set. Stir 3 or 4 times.

Make the pudding:

  • Blend the mango pulp, yoghurt or coconut milk and vanilla until smooth and creamy.
  • Pour pudding mixture into a jug, add about half of the chia gel and stir through. 
  • Add the maple syrup now if you'd like sweeter flavoured pops (remember they'll be less sweet after they freeze.)
  • Fill icy pole moulds to about 3/4 full and set in the freezer for at least 4 or 5 hours.

Recipe notes

This recipe will make 4-6 pops, depending on the size of your moulds.
 
When making the chia gel, start with 1 cup of water and add more at the end if the seeds don't look like they're fully expanded.
 
Keep leftover gel in the fridge to use in smoothies or baking.
 
If you're using the strawberry slices, press the slices firmly against the inside of the moulds before pouring in the pudding mixture.
 
I think these are delicious without any sweetener, but if you're making them for kids, it might be a good idea to add the maple syrup!
Love this recipe? Have you made it?Tag me @wendyswaytohealth and #wendyswaytohealth
Nutrition Facts
MANGO CHIA BREKKIE POPS
Amount Per Serving (1 person)
Calories 148 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Total Carbohydrates 14.8g 5%
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.

**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE. 

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

Don’t forget to pin these recipes for later!
Make these healthy mango ice cream pops for breakfast or a healthy post workout snack
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The best healthy breakfasts by Wendy's Way to Health

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