Cherry Mango Popsicles

5 from 5 votes

These cherry mango popsicles are a fun sweet treat for summer. Made without yogurt or dairy, they combine fruit and coconut milk and are so delicious! This recipe makes 4 popsicles, but will vary slightly depending upon the molds used.

Prep Time10

Time in the freezer6

Total Time6 10

Course: Dessert, Snack

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: popsicles

Calories: 66kcal

Author: Claire

Equipment

Blender
Popsicle mold
Jug

Ingredients

1.5 cups frozen cherries
1 cup frozen mango
½ cup coconut milk

Instructions

Blend the fruit and coconut milk in a blender until all combined. You may need to scrape the sides down a few times.
Pour into a jug, then pour into your popsicle molds. Freeze for about an hour, then add the stick (depending upon the type of mold you are using). Return to the freezer for at least five hours or until fully frozen.

Notes

If using frozen fruit it is helpful to let it thaw for 5-10 minutes to help it blend more easily.
Using a jug to pour the mixture into the popsicle molds is often less messy!
Adjust the ratio of mango and cherry if you like!
Depending upon the type of popsicle mold being used, loosen by running warm water over the sides of the popsicles.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

mango, which scores 1 and has a ? as a liberator. There is a note, 'to be debated. Is often well tolerated'.
cherries score 0, but there is a note 'controversial'.

Nutrition