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!
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.
The video shows how to make version number 1. They’re creamy & indulgent and I really enjoy them after a run, especially in Summer.
The second recipe is a delicious twist on breakfast and again, really good in Summer.
- 1/4 cup chia seeds
- 1-11/2 cups water
- 1 mango peeled & chopped
- 3 tbsp Greek yoghurt
- 1/3 small can Coconut milk
- 1-2 tsp pure maple syrup if desired
- 1 or 2 strawberries thinly sliced
- 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.
- 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.
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!
Don’t forget to pin these recipes for later!