The weather has been (generally) warmer in this area. That means cold brew coffee, more salads, and the popular popsicles are on the menu. Popsicles are a great way to include extra nutrients that even kids will enjoy. These golden milk mango popsicles do just that.
It features creamy coconut milk, flavorful mango, and anti-inflammatory turmeric powder. Children love the light and refreshing taste. I love antioxidants, vitamin C, and healthy fats!
Mango Popsicle Variation
Many mango popsicle recipes are simple and require only 2 or 3 ingredients. There’s nothing wrong with that (I’m all about simplicity!), but I wanted to pack more nutrition into this recipe. In the past, I’ve made coconut mango popsicles with probiotic water kefir grains and electrolyte-rich coconut water. This version is still creamy and full of coconut flavor, but with the added flavor (and benefits) of golden milk.
Not only does it taste great, it supports the immune system and reduces inflammation. For people who suffer from seasonal allergies, it may help the body better respond to seasonal environmental threats.
Golden Milk Mango Popsicle Ingredients
I’ll tell you what I used to make this and why it’s so good for you.
- mango – Mangoes are rich in vitamins A, C and B6. You’ll also find significant amounts of fiber, magnesium, and potassium. They support the immune system and help keep the system regular. You’ll also find antioxidants like mangiferin, which help lower blood lipid levels and inflammation.
- turmeric – This ancient spice gives mango popsicles a rich golden color. It’s also the anti-inflammatory properties of delicious, creamy golden milk. A 2008 review found that curcumin, found in turmeric, has anti-allergic properties and inhibits histamine release from mast cells.
- pepper – Pepper probably shouldn’t be anywhere near popsicles, but hear me out. A small amount of black pepper enhances the curcumin performance of turmeric. Contains piperine, which aids the absorption of curcumin. And the taste combines well with creamy coconut and sweet honey.
- Citrus Juice – Both lemon and lime juice are rich in antioxidant vitamin C. Vitamin C supports the immune system, and studies have shown it to suppress overly sensitive bronchial tissue caused by mast cells and histamine. Both are delicious, but lemon has a higher vitamin C content.
- ginger – It is a warm spice with great antibacterial effect to fight various viruses and bacteria. Supports the immune system, fights inflammation and aids digestion. Overall, it is a powerful ally against illness and seasonal allergy support.
- coconut milk – Coconut is one of my favorite ingredients because of its nutrition and versatility. Coconut milk makes these ice creams creamy and full of medium-chain triglycerides (MCTs). MCTs regulate inflammation, a key driver of allergic reactions, enhance anti-inflammatory markers and reduce pro-inflammatory cytokines.
- raw honey – Raw honey, my sweetener of choice, is rich in micronutrients and has antibacterial properties. Although often not an effective allergy treatment on its own, local and raw honey can help with seasonal allergies. If you don’t have raw honey, maple syrup is a good mineral-rich substitute.
How to make mango popsicles
You’ll need a blender and an ice cream mold, but the process is very easy. Just dump all the ingredients, mix and pour into the mold. My kids love these, but if you don’t have popsicle molds, you can also use silicone popsicle molds. The exact number of popsicles you end up with will depend on the size of your mold.
Golden Milk Mango Popsicle with Coconut
Golden milk meets summer delicacy. These creamy anti-inflammatory popsicles are free from dairy and refined sugars and are great for kids too.
Place everything in a blender and blend on high speed for 60-90 seconds until completely smooth.
Taste and adjust. If you want it sweeter, add more honey, or if you want a brighter taste, add more lemon.
Pour into popsicle molds, leaving 1/4 inch at the top. Insert the top of the popsicle mold, tapping away any air bubbles.
Freeze for at least 4-6 hours or overnight.
Place the mold in warm water for about 10 seconds to loosen it. Eat immediately, or wrap in parchment paper, place in a freezer-safe bag, and freeze for up to 3 months.
Nutrition Facts
Golden Milk Mango Popsicle with Coconut
Amount per serving (1 piece)
calorie 111
calories from fat 63
% Daily Value*
province 7g11%
6g saturated fat38%
Polyunsaturated fat 0.1g
Monounsaturated fat 0.4g
sodium 5mg0%
potassium 178mg5%
carbohydrate 14g5%
2g fiber8%
12g sugar13%
protein 1g2%
Vitamin A 596IU12%
Vitamin C 22mg27%
calcium 12mg1%
steel 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
- For a creamsicle version, add 1/2 cup of mango to canned pineapple.
- For children, reduce the turmeric to 1 teaspoon to make it milder.
For more Mexican flavor, skip the ginger and sprinkle a little Tagine Chili Lime seasoning before filling each popsicle mold.
Expiration date and storage
Store in the freezer (obviously) and consume within a few months. I like to make a double batch and store the unmolded popsicles in a freezer-safe reusable silicone bag so I can pull them out when the craving hits. You can also wrap them individually in parchment paper to prevent them from sticking together.
What is your favorite sweet and cool snack? Let us know by leaving a comment!
