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!
About this recipe
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.
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 instructions
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.
Step 2. Once blended, pour the popsicles into your molds, and freeze for at least four hours then enjoy!
Recipe notes & tips
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.
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.
Homemade Creamy Mango Popsicles Recipe Card
As always, if you like the recipe, I really appreciate a 5 star review or comment!
Creamy Mango Popsicles (Vegan-Friendly)
- 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
- 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!