The weather has gotten (mostly) warm here, which means… cold coffee, More popular salads and popsicles are on the menu. Popsicles are a great way to add some extra nutrition that even kids will love. These Golden Mango Milk Popsicles do just that.
Contains creamy coconut milk, delicious mango, and anti-inflammatory turmeric powder. The kids love how light and refreshing it is, and I’m a big fan of the antioxidants, vitamin C, and healthy fats!
Variations of mango popsicle
Many mango popsicle recipes are simple and consist of only 2-3 ingredients. While there’s nothing wrong with that (I’m all for simplicity!), I wanted to add a little more nutrition to this recipe. In the past, I have Coconut and mango popsicles With probiotic water kefir grains and electrolyte-rich coconut water. This version is still very creamy and full of coconut flavor, but with added flavors (and benefits). Golden milk.
Not only do they taste great, but they also support the immune system and reduce inflammation. For those with seasonal allergies, they can help the body respond better to seasonal environmental threats.
Ingredients of the golden mango milk lollipop
Here’s what I used to make and why it’s good for you.
- mango – Mango is rich in vitamins A, C and B6. You’ll also find good amounts of fibre, magnesium and potassium. They help support the immune system and maintain regularity. You’ll also find antioxidants like mangiferin, which helps lower blood fat levels and inflammation.
- turmeric – This ancient spice It gives these mango popsicles a richer golden color. It is also the primary anti-inflammatory ingredient in delicious, creamy golden milk. A 2008 review noted that curcumin, found in turmeric, has anti-allergic properties and inhibits the release of histamine from mast cells.
- Black pepper -I know black pepper sounds like it shouldn’t go near popsicles, but hear me out. A small amount of black pepper enhances the performance of curcumin found in turmeric. It contains piperine, which helps the body absorb curcumin. And with the creamy coconut and sweet honey, the taste blends perfectly.
- Citrus juice Both lemon and lime juice contain a high percentage of… Antioxidant vitamin C. Vitamin C supports the immune system, and studies show that it suppresses hypersensitive bronchial tissue caused by mast cells and histamine. Both are delicious, but lemons are higher in vitamin C.
- ginger – Warm spices Which contains a large amount of antimicrobials to fight a variety of viruses and bacteria. Supports the immune system, fights infections, and aids digestion. Overall, it is a powerful ally for diseases and seasonal allergy support.
- Coconut milk – Coconut is one of my favorite ingredients to work with because of its nutrition and versatility. Coconut milk It makes these popsicles creamy and full of medium chain triglycerides (MCT). MCT regulates inflammation, a major driver of allergic responses, enhances anti-inflammatory markers, and reduces pro-inflammatory cytokines.
- Raw honey -My favorite sweetener, Raw honey Full of micronutrients and antimicrobial. Although it is often not an effective allergy treatment alone, local and raw honey can help treat seasonal allergies. If you don’t have raw honey, maple syrup is a good, mineral-rich alternative.
How to make mango popsicles
You will need a blender and popsicle molds, but the process is very easy. Simply scoop out all the ingredients, mix them, then pour them into your molds. My kids love these, but you can also use a silicone ice cube mold if you don’t have popsicle molds. The exact number of lollipops you will end up with depends on the size of your mold.
Golden mango milk popsicles with coconut
Golden milk meets summer treats. These creamy, anti-inflammatory popsicles are dairy-free, refined-sugar-free, and kid-approved.
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Add everything to the blender and blend on high speed for 60 to 90 seconds until completely smooth.
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Taste and adjust. Add more honey if you want it sweeter, and more lemon for brightness.
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Pour into popsicle molds, leaving 1/4 inch at the top. Pop out the air bubbles and insert the popsicle mold on top.
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Freeze for at least 4 to 6 hours or overnight.
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Run the mold under warm water for about 10 seconds to release. Serve immediately or wrap in parchment, place in a freezer-safe bag, and freeze for up to 3 months.
Nutrition facts
Golden mango milk popsicles with coconut
Quantity per serving (1 lollipop)
Calories 111
Calories from fat 63
% Daily Value*
fat 7g11%
Saturated fat 6 grams38%
Polyunsaturated fats 0.1 grams
Monounsaturated fat 0.4 grams
Sodium 5 mg0%
Potassium 178 mg5%
Carbohydrates 14 grams5%
Fiber 2 grams8%
Sugar 12 grams13%
protein 1 gram2%
Vitamin A 596 IU12%
Vitamin C 22 mg27%
Calcium 12 mg1%
iron 1 mg6%
*Percent Daily Values are based on a 2,000 calorie diet.
- For a creamier version, you can replace 1/2 cup of mango with canned pineapple.
- For children, try reducing the turmeric to a teaspoon so it is milder.
For a more Mexican flavor, try omitting the ginger and sprinkling a little more Spicy lemon spice casserole In each popsicle mold before packing.
Shelf life and storage
Store it in the refrigerator (obviously) and consume within several months. I like to make a double batch and store the unmolded popsicles in freezer-safe silicone Reusable bag To withdraw when the urge strikes. You can also wrap them individually in parchment paper to prevent them from sticking together.
What are your favorite sweet treats to enjoy? Leave a comment and let us know!
