These mango popsicles are super flavorful and creamy. Yes, these are made without any refined sugar and with just 3 ingredients. A super simple, quick, and easy frozen treat to beat the summer heat.
Be it the mango season or any other time of the year, you can make this delicious mango popsicles recipe using canned mango pulp. Just like my other mango recipes, I love to use the Indian canned mango pulp of Kesar and Alphonso for making these popsicles.
Table of contents
Ingredients
1. Mango/ Mango pulp
In this mango popsicles recipe, I have used sweetened canned mango pulp. Usually, two types of canned mango pulp are sold in Indian grocery stores here(you can also find it on amazon). Alphonso and Kesari. I have used a sweetened Alphonso mango pulp. It is a sweet and highly aromatic mango variety. I totally love to use it in mango recipes.
You can use either or simply use fresh mangoes. Make sure you use fully ripe and sweet mangoes. You could also use the frozen mango pulp. But remember it is not going to be the same as the canned Alphonso pulp. The aroma and sweetness are going to differ and the result will also be different.
If you are using fresh or frozen mango chunks to make the mango puree, you will have to add more sweetener and do increase the total quantity of mango pulp used. Because Alphonso is the most flavorful mango variety and to replace it, you will have to add some incremental pulp.
Do not use canned mangoes to make the mango puree. They barely have any flavor.
What kind of mangoes should I use?
Not just these mango popsicles, for making any kind of mango-based dessert you need to use fully ripe mangoes. Also, make sure to use fiber-free, sweet, and aromatic mango varieties. Few of the fiber-free, sweet and aromatic varieties are Kesar, Graham, Alphonso, Carabao, Sindhri, and Dasheri, etc.
2. Sweetener
Add the sweetener of your choice. I have used honey in this recipe. Since I was going for a creamy mango popsicles recipe, I chose to use honey. It does not freeze and keeps the popsicles creamy. You can use maple syrup for similar results, but it does alter the taste a bit. You can go for other low glycemic sweetener options like agave.
If you want to make this mango popsicles recipe sugar-free, use stevia or allulose. My personal favorite is Truvia.
3. Evaporated milk
Evaporated milk is denser and creamy than whole milk. It makes the mango popsicles creamy. You can also use half and half, it gives very similar results. Or just use whole milk.
If you are going for icy mango popsicles, skip the evaporated milk and use water instead.
Equipment needed for making the mango popsicles :
Popsicles Mold
Choose whatever type of molds you like. Be it plastic molds, silicone, or steel. I have an 8 cavity medium-sized plastic( BPA-free) mold that I will use to make these mango popsicles.
If you do not have a mold in hand, DIY a popsicle mold.
*You can use paper or plastic cups as molds. Use the wooden popsicle sticks or skewers as the mold sticks.
*Another option is to use cupcake tin or muffin pans.
Use aluminum foil to cover the pan and then insert the wooden sticks.
Blender/ Food processor
You will need a blender if you are using frozen or fresh fruit chunks. Blend the fruit pieces and then add all the other ingredients to the blender to make mix everything well. But if you are using mango pulp, you have made your life easy.
Process
Making the mango popsicles using the mango pulp
I start by measuring the mango pulp and place it in the fridge beforehand. I like to keep the can of evaporated milk in the fridge a night before or at least 6 hours ahead of making the mango popsicles.
When I am ready to make the popsicles, I just combine mango pulp, water, evaporated milk, and honey. Mix honey nicely into the mixture. Then just pour the mixture into the clean and dry molds.
Place the lid or popsicle sticks, whichever you are using. Now freeze them for 6-8 hours. When ready, take it out of the freezer, demold, and enjoy!
Take some time to remove the popsicles from the mold as a single piece. Do not force them out, they should come out easily on their own.
Making the mango popsicles using fresh mangoes
Start by peeling and cutting mango pieces. Now process them in a food processor into a smooth puree. Now add evaporated milk, water, and honey into the food processor. Give it a quick pulse to combine everything well.
Please note that since I have used sweetened mango pulp in the recipe, this recipe did not require much sweetener. But if you are using fresh fruits you will have to increase the honey. Taste the mixture to adjust the amount of honey.
Now fill the mixture into the molds, leaving a little room at the top. Place the lid and transfer the mold into the freezer.
Now freeze for 6-8 hours. When ready, take it out of the freezer, demold, and enjoy!
Storage:
Ideally, I just keep the popsicles in the mold and demold them as we eat. But if you have to make more popsicles and you need to use the mold, there is a simple way to store the mango popsicles. Just demold the popsicles and wrap them in a cling wrap. You have to be very quick with this process.
I like to have 8 pieces( 6 if you have 6 slots) of cling warp spread on the counter before I take out the mold. Now quickly demold and wrap the popsicle in cling wraps and place them in a zip lock bag. Rush and put the mango popsicles back in the freezer, before they start to melt.
Possible variations:
- Make this mango popsicle with some fresh mango pieces. Just dice the mango and add the pieces to the popsicle liquid mix. Fresh fruit bits add a texture and some freshness to the mango popsicles.
- Make it icy mango pop. To make it less icy, just omit the evaporated milk and add water instead. You can also use mango juice or coconut water, but in that case, adjust the quantity of sweetener.
- Make it more creamy and dreamy. Use heavy cream to make it more creamy. Just beat the cream to soft peaks and mix the mango pulp and honey. You will get the creamiest mango popsicles ever! But remember, they will be difficult to demold. Show some patience while demolding the popsicles.
- Make creamy and ice both in layers. Make two separate mixtures one for an icy popsicle and the other for a creamy mango popsicle using heavy cream. Now pour them in layers in the molds. Freeze, unmold and enjoy!
- Make it in combination with other fruits like mango pineapple popsicles, mango cherry popsicles, etc.
Make it vegan. To make it vegan use coconut evaporated milk. Or you can simply add any vegan milk of your choice.
How to make vegan mango popsicles
To make vegan mango popsicles recipe, that yields icy and mangoeey popsicles, you can just use water, coconut water, or mango juice with mango pulp and honey( as stated in the variation section). But if you want to make creamy and dreamy popsicles like these, you can use any kind of high-fat milk substitute. Something like the coconut evaporated milk will work best.
Quick Tips
- Use chilled ingredients. This will helps the popsicles to set fast.
- Make sure to mix the liquid well to incorporate honey nicely into it.
- Do not add the entire can of the evaporated milk. More fat will make the popsicles overly creamy. But these are pops we want to be able to demold them intact. When we add too much fat (evaporated milk), it becomes difficult to release them in one piece. In such cases, give them some time, do not try to release them forcefully.
- Try to leave a little bit of room at the top of the mold as the liquid will expand on freezing.
More recipes like this are
Sugar-free banana popsicle made with just 2 ingredients
Mango Ice cream recipe using an ice cream maker
How to make creamy and smooth Rooh Afza ice cream
I hope you enjoyed this mango popsicles recipe. Do let me know your thoughts by leaving a comment in the section below.
Make it delicious!
Mango popsicles recipe card
Mango popsicles: No added sugar: 3 ingredient recipe
Equipment
- Popsicle mold
Ingredients
- 1 ½ cup mango pulp or fresh mango puree
- ¾ cup evaporated milk
- ¼ cup water (or mango juice)
- ¼ cup honey/ maple syrup
Instructions
Making the mango popsicles using the mango pulp
- Start by measuring the mango pulp and place it in the fridge beforehand. Keep the can of evaporated milk in the fridge a night before or at least 6 hours ahead of making the popsicles.
- When ready to make, just combine mango pulp, water, evaporated milk, and honey. Mix honey nicely into the mixture.
- Then, pour the mixture into the clean and dry molds.
- Place the lid or popsicle sticks. Now freeze them for 6-8 hours.
- When ready, take it out of the freezer and demold. Take some time to remove the popsicles from the mold as a single piece. Do not force them out, they should come out easily on their own.
- Enjoy!
Making the mango popsicles using fresh mangoes
- Start by peeling and cutting mango pieces. Now process them in a food processor into a smooth puree. Add evaporated milk, water, and honey into the food processor. Give them a quick pulse to combine everything well. Taste the mixture to adjust the amount of honey.
- Now fill the mixture into the molds, leaving a little room at the top. Place the lid and transfer the mold into the freezer.
- Now freeze for 6-8 hours. When ready, take it out of the freezer, demold, and enjoy!
Notes
- Use chilled ingredients. This will helps the popsicles to set fast.
- Make sure to mix the liquid well to incorporate honey nicely into it.
- Do not add the entire can of the evaporated milk. More fat will make the popsicles overly creamy. But these are pops we want to be able to demold them intact. When we add too much fat (evaporated milk), it becomes difficult to release them in one piece. In such cases, give them some time, do not try to release them forcefully.
- Try to leave a little bit of room at the top of the mold as the liquid will expand on freezing.
- To make vegan mango popsicles recipe, that yields icy and mangoeey popsicles, you can just use water, coconut water, or mango juice with mango pulp and honey( as stated in the variation section). But if you want to make creamy and dreamy popsicles like these, you can use any kind of high-fat milk substitute. Something like the coconut evaporated milk will work best.
Nutrition facts
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