3-Ingredient Mango Ice Cream Popsicles / Ice Lollies
I know pretty much everyone loves ice cream, because it’s such a yummy treat!
Whether you call them ice cream pops, popsicles, icy poles, ice blocks or ice lollies, they’re a simple homemade frozen treat for hot days.
These are made with real mango, cream or yoghurt, and just enough natural sweetener to make them feel special.
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 without worrying about consuming unnecessary ingredients, especially excess added sugar.
Tips for making these mango popsicles ice lollies
Why wouldn’t you make your own, when it’s so easy, with just 3 simple ingredients? And they taste so darn good!
- All you need to do is blend the mango pulp with double (heavy) cream and a little bit of honey or maple syrup – that’s it.
- Want a lighter popsicle / lolly? Use plain yoghurt instead of cream. Greek yoghurt adds a little tang, and extra protein too.
- Prefer to make vegan popsicles / lollies? Use coconut cream or coconut yoghurt.
- Want the creamier version? Use the full amount of cream in the recipe card. For a thicker, fruitier version like the one shown in the video, use ½ cup of cream instead.
- Not a mango fan? I’ve got you covered there too! See below for the instructions to turn this recipe into strawberry and cream popsicles.
Mango Popsicle / Ice Lolly FAQs
Can I make these ice lollies with frozen mango?
Yes. Let the frozen mango thaw slightly first so it blends smoothly, then follow the recipe as written.
Can I use yoghurt instead of cream?
Yes. Plain yoghurt or Greek yoghurt will make them lighter and a little tangier. Greek yoghurt also adds a bit more protein.
Can I make them dairy-free?
Yes. Use coconut cream or coconut yoghurt instead of dairy cream.
Are these mango ice lollies very sweet?
They’re lightly sweetened with honey or maple syrup, and it’s up to you how much you use. If your mangos are very ripe and sweet, you may be able to use less.
Strawberries & Cream Popsicles
To make Strawberries and Cream Popsicles instead, just blend 2 cups of strawberries with a tablespoon of honey or maple syrup.
Follow the directions in the recipe card below, then layer the strawberry pulp alternately with cream or yoghurt in the popsicle moulds.
For more healthy ice cream recipes, check out my BANANA MANGO NICE CREAM recipe.
And these CHOC BANANA POPSICLES that taste like Paddle Pops, only they’re better for you!
A refreshingly different treat after a hot, sweaty summer workout is these MANGO BREKKIE POPS
I’ve got lots more HEALTHY SNACK IDEAS for you here too.
Watch the video to see just how easy it is to make these mango ice cream pops
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3 INGREDIENT MANGO ICE CREAM POPS RECIPE
Ingredients
- 2 mangos, roughly chopped
- 1½ cups double (heavy) cream or coconut cream
- 2 tbsp honey or maple syrup
Instructions
- Peel and roughly chop the mangos.
- Add to a high speed blender, with the cream and honey.
- Blend until smooth, the mixture will be thick.
- Transfer to a jug and pour into popsicle moulds, almost to the top.
- Place in the freezer to set overnight, or for at least 4 hours.
- Run under hot water for a few seconds to easily remove frozen popsicles from moulds.
Video
Notes
Make Strawberry Pops / Ice Lollies
Turn your popsicles into strawberries and cream pops by blending 2 cups of strawberries with 1 tablespoon of honey or maple syrup. Then pour the strawberry mixture into the popsicle moulds, layering with cream or yoghurt.Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin it for later!
Way too rich and too much cream. The quantity of cream shown in the printed recipe is three times as much as that shown in the video, ie 1 1/2 cups in the recipe, 1/2 cup in the video.
Thanks so much for pointing this out Kerry — I really appreciate you taking the time to comment. You’re absolutely right that the video shows ½ cup of cream, while the recipe card shows 1½ cups.
The recipe card version is the creamier, more indulgent option (and one most readers have rated highly), but I agree the inconsistency is confusing.
If you prefer the mixture thicker, as in the video, using ½ cup of cream works best.
Thanks again for flagging it — it helps keep the recipes better for everyone.