Creamy, cooling and naturally sweetened, Matcha-Mango Coconut Popsicles are fun to make and share! This recipe is vegan.
Over the past few weeks we’ve experienced quite a heatwave here in the Pacific Northwest and a tremendous amount of smoke from the BC and Washington wildfires. While it’s cooled in the past several days, the smoky air remains for at least a few more.
The sky is a strange haze and the sun casts an unusual orange color. Sunsets have been eerily beautiful.
My mind can’t help but wander to the forests, animals, firefighters, others in the fire’s path and the added impact on Earth’s changing climate. Although fire is a natural part of forest ecosystems, it’s estimated over 84% of forest fires are started by humans.
Stocking the Freezer
So while I wait out these smoky days and limit my outdoor activities more than usual this time of year, I’ve been eating and sharing quite a few popsicles. Keeping the freezer stocked means a tasty frozen treat is never far from reach.
A favorite 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!
Easy to Make 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.
Use 1/2 of each milk to whip up the mango puree with a bit of honey. Divide the puree evenly among the molds, and freeze for 15 minutes. While the mango is setting, whip up the matcha tea mixture with the remaining milks and honey. Pour the matcha mixture over the top of the mango mixture and freeze until set, at least eight hours or overnight.
More Popsicle Inspiration Awaits
- Mango Raspberry Bellini Popsicles – from Salted Plains
- 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
- Blueberry Coconut Smash Pops – from Wallflower Kitchen
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.