Creamy, cooling and naturally sweetened, Matcha-Mango Coconut Popsicles are fun to make and share! This recipe is vegetarian, vegan and gluten free.
Keeping Cool During Summer
It’s hot out there! Time to whip up some easy popsicles.
I’ve been eating and sharing quite a few popsicles lately. Keeping the freezer stocked means a tasty frozen treat is never far from reach.
It’s a delicious way to stay cool during the hottest days of the year.
The best part about making homemade popsicles is you can take advantage of local fruit when available, and you control the ingredients. Just imagine the possibilities!
Quick Guide: Easy to Make Mango Matcha Popsicles
These popsicles are super simple to make too. You’ll need a popsicle mold, or these can be easily made in paper cups or ice cube trays. I use this plastic mold, but since I bought it a new stainless steel mold became available (these are affiliate links). Having a popsicle mold on hand is worth the kitchen real estate, even in my tiny kitchen.
Grab a few mangos, coconut milk, your favorite nut milk (I use homemade cashew milk), matcha green tea and the most local honey you can get your hands on. Local Harvest can help you find the honey! In summary, here’s how to make em’ (see recipe card for details):
- First, use 1/2 of each, coconut milk and plant milk to whip up the mango puree with a bit of honey.
- Second, divide the puree evenly among the molds, and freeze for 15 minutes.
- Next, while the mango is setting, whip up the matcha tea mixture with the remaining milks and honey.
- Last, pour the matcha mixture over the top of the mango mixture and freeze until set.
For a little added somethin’ sprinkle a bit of shredded coconut at the base of the pops before the final freeze!
A Few Recipe Notes
- Plan ahead… these homemade popsicles need at least eight hours to freeze.
- A high speed blender is a must for this recipe, I use VitaMix.
- I use this brand of popsicle mold and have for years! Easy to use and reliable.
- Add more or less honey to taste.
More Popsicle Inspiration Awaits
- Watermelon Lemon Limeade Popsicles
- Spicy Tequila Sunrise Popsicles – from Floating Kitchen
- Rosemary Lemonade Popsicles
- Raspberry Peach Popsicles – from The Beach House Kitchen
- Honey Chamomile Popsicles
Let’s whip up some popsicles, y’all, and be sure to tag @VanillaAndBean #VanillaAndBean on Instagram if you make these! I can’t wait to see your creations.
Matcha-Mango Coconut Popsicles
- 1/4 C (20g) Shredded Unsweetened Coconut optional
- 1 C (254g) Nut Milk divided (I use homemade cashew)
- 1 C (250g) Full Fat Coconut Milk from a can, whisked, divided
- 2 C (310g) Mangos peeled and diced, about two
- 4 Tbs Raw Local Honey or sweetener of choice, divided
- 3/4 tsp Matcha Green Tea I use Encha Organic Latte Grade
- (Optional) Toast shredded coconut in a dry skillet, on medium low heat, tossing and stirring frequently for 3-4 minutes, or until golden. Be sure to keep a close eye on it as it goes from toasty to burnt in no time! Set aside.
- In a high speed blender add 1/2 of the nut milk and 1/2 of the coconut milk. Add the mangos and 2 Tbs of honey. Blend on high speed until smooth and creamy, about 30 seconds. Divide this mixture evenly between the popsicle molds, filling to a little over 1/2 way. Freeze for 15 minutes.
- Rinse out the blender pitcher and add the remaining nut and coconut milk, 2 Tbs of honey and matcha green tea. Blend on high speed until the mixture is smooth and creamy, about 30 seconds. Pour over top of mango mixture into popsicles molds. Fill popsicle molds, leaving about 1/8" (3mm) head room at the top. Use a knife or skewer to gently mix the two if a feathering design is desired. Freeze for another 45 minutes, then add the popsicle sticks (without adding the lid - I find it useless and a pain) then sprinkle base of popsicle with toasted coconut (optional). Freeze overnight.
- To release the pops, turn the mold on its side and run water over the the mold on both sides. Gently wiggle the popsicle stick to remove the popsicle... be careful here, as the stick can break. Store between small pieces of parchment in a lidded container in the freezer for up to two weeks.