These Creamy Mango Popsicles are sweet & kid-friendly, and take just 5 minutes to blend together. Plus, they're an easy vegan low histamine dessert that can be made year-round!
If you enjoy fruity popsicles, also try my blueberry cardamom popsicles and basil blueberry popsicles.
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✔️ Why This Recipe is Great
Low in Sugar: Much like my other low histamine desserts, allulose or maple syrup are my chosen sweetener for this recipe, meaning that the only sugar in the recipe is the small amount naturally present in the mango.
Easy to Make: These creamy vegan mango popsicles will please picky kiddos and adults alike, and they’re super easy and fun to make!
Antihistamine Powerhouse: Mango is a strongly antihistamine food, meaning that it contains plant chemicals which inherently help your body calm histamine production.
🥭 Ingredients
Mango Chunks: these bright yellow-orange fruits are an antioxidant and antihistamine powerhouse! Making popsicles with frozen mangoes doesn’t have to dilute that power, either. Just be sure to use organic mangoes when possible. I also recommend using champagne mangoes if using fresh mangoes, as they're perfect for low sugar, low histamine desserts!
Coconut Milk: this non-dairy milk is the reason why these creamy mango popsicles are so hard to resist! It also pairs beautifully with the mango, though you can use any milk you tolerate (or even water, but they won't be creamy fruit popsicles, anymore).
Allulose or Maple Syrup: other than the mango and milk, the only ingredient in these vegan mango popsicles is my favorite allulose sweetener; for more or less sweetness, you can leave it out or add another tablespoon of your liquid sugar of choice.
🥤 How to Make Creamy Mango Popsicles (Step-by-Step)
Step 1) Add everything to a high-powered blender and pulse for about 10 seconds, then blend on high for 30 seconds, until fully combined (images 1 & 2).
Step 2) Once blended, pour the popsicles into your molds (image 3), and freeze for at least four hours then enjoy!
🥥 Variations
- Extra Creamy: Use full-fat coconut cream instead of coconut milk for a richer, more indulgent popsicle.
- Lower Sugar: Reduce or omit the sweetener, or replace with monk fruit for a fully low-sugar option.
- Citrus Twist: Add a small amount of lime or orange zest if tolerated for a bright, fresh flavor.
- Berry Blend: Swap half the mango for low histamine fruits like peeled blueberries or peeled pears for a fruity twist.
- Minty Mango: Add a few fresh mint leaves while blending for a refreshing herbal note.
- Layered Popsicles: Blend mango with a small portion of coconut milk and freeze in layers for a creamy swirl effect.
🧊 Freezing
Your mango popsicles will be ready to eat as soon as they're frozen-through. They will last at least 3 months in the freezer, or up to 6 months if properly-stored, though it's unlikely you'll be able to keep your hands off them long enough to test these limits.
👨🏻🍳 Expert Notes & Tips
Low Histamine Coconut Milk: Both the Native Forest coconut milk and the Thrive Market brand coconut milks are great picks which don't contain preservatives. You could use another type of milk, whatever you tolerate, or even make your own using pure coconut milk powder.
If Coconut Milk Clumps: Some of you may experience clumping or separating of the coconut milk into fat and water. If this happens, you must heat and re-blend your mixture before putting it into molds, otherwise it will stay separated when you freeze the popsicles. This is unlikely to happen with frozen mango, but it sometimes happens when using fresh fruits.
❓ What to Serve With Mango Popsicles
🙋 Frequently Asked Questions
Yes, when using fresh or properly frozen mango and coconut milk, these popsicles are suitable for a low histamine diet.
Fresh or frozen mango is best, but if using canned, make sure it’s without added sugar or preservatives and tolerated for your histamine sensitivity.
Yes! Omit the allulose or maple syrup, or substitute with monk fruit extract for a low-sugar, low histamine version.
Yes, try low histamine fruits like peeled pears or peeled blueberries, or mix with mango for a different flavor.
Freeze the coconut milk in ice cube trays before blending with the mango to create a smoother, creamier texture.
📖 Recipe
Creamy Mango Popsicles (Vegan-Friendly)
Equipment
- Blender
Ingredients
- 2 Cups mango chunks frozen or fresh
- 1 Cup coconut milk freeze in ice cubes ahead of time if using fresh mango
- 2 Tablespoons liquid allulose or maple syrup
Instructions
- Add everything to a high-powered blender and pulse for about 10 seconds, then blend on high for 30 seconds, until fully combined.
- Once blended, pour the popsicles into your molds, and freeze for at least four hours then enjoy!
Gloria says
Your recipes are amazing and so creative. I thank you very much because I’m gluten-free and I also have histamine intolerance so thanks❤️
Max says
Thank you for taking the time to leave such a kind comment, Gloria!