The weather is (mostly) warm here, which means cold coffee, More salads, and the ever-popular popsicles are on the menu. Popsicles are a great way to include some extra food that even kids love. These Golden Milk Mango Popsicles do just that.
They have creamy coconut milk, flavorful 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 popsicles
Many mango popsicle recipes are easy with just 2-3 ingredients. While there’s nothing wrong with that (I’m all for simple!), I wanted to pack more nutrition into this recipe. I have worked in the past Coconut Mango Popsicles Probiotic water kefir grains and electrolyte-rich coconut water. This version is still super creamy and full of coconut flavor, but with added flavor (and benefits). Golden milk.
Not only do they taste amazing, but they support the immune system and reduce inflammation. For those who struggle with seasonal allergies, they help the body better understand seasonal environmental hazards.
Golden Milk Mango Popsicle Ingredients
Here’s how I made these and why they’re so good for you.
- Mango – Mangoes are rich in vitamins A, C and B6. You also get good amounts of fiber, magnesium, and potassium. They help to support the immune system and normalize the system. You’ll also find antioxidants like mangiferin, which help reduce blood lipids and inflammation.
- Turmeric – This ancient spice It gives these mango popsicles a richer golden color. It’s also an anti-inflammatory ingredient in delicious, creamy golden milk. In the year A 2008 review found that curcumin, found in turmeric, has anti-allergic properties and inhibits the release of histamine from mast cells.
- Black pepper – I feel like black pepper shouldn’t be in the popsicle area, but hear me out. A small amount of black pepper enhances the effectiveness of curcumin in curcumin. It contains piperine which helps in the absorption of curcumin in the body. And with creamy coconut and sweet honey, the taste is perfectly combined.
- Lemon juice – Both lemons and lime juice are high in antioxidant vitamin C. Vitamin C supports the immune system, and research shows that hypersensitive bronchial tissues are stimulated by mast cells and histamine. Both have a sweet taste, but lemon is higher in vitamin C.
- Ginger – A hot spice Packs a big antimicrobial punch to fight various viruses and bacteria. It supports the immune system, fights inflammation and aids digestion. Overall, it’s a strong partner for pain 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 (MCTs). MCTs modulate inflammation, a key driver of allergic responses, increase anti-inflammatory signaling, and decrease pro-inflammatory cytokines.
- Raw honey – Sweet to my liking, Raw honey It is full of micronutrients and antiseptic. While not often an effective allergy treatment by itself, local and raw honey can help with 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 simple. Simply pour and mix all the ingredients, then pour into your molds. My kids love these, but if you don’t have a popsicle mold you can even use a silicone ice cube mold. The exact number of popsicles you end up with depends on the size of your mold.
Golden milk mango popsicles with coconut
Golden milk complements the summer treatment. These creamy, anti-inflammatory popsicles are dairy-free, refined sugar-free, and kid-approved.
-
Add everything to the blender and blend on high speed for 60 to 90 seconds until completely smooth.
-
Taste and adjust. Add more honey if you want it sweeter, add more lemon for brightness.
-
Pour into popsicle molds, leaving 1/4 inch at the top. Tap out the air bubbles and insert the popsicle mold into the top.
-
Refrigerate for at least 4 to 6 hours or overnight.
-
Run the mold in hot water for 10 seconds to release. Serve immediately or wrap in parchment, store in a freezer-safe bag and keep for up to 3 months.
Nutrition facts
Golden milk mango popsicles with coconut
Per Serving Size (1 Popsicle)
Calories 111
63 calories from fat
% Daily Value*
Fat 7 g11%
Saturated fat 6 g38%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.4 g
Sodium 5 mg0%
Potassium 178 mg5%
Carbohydrates 14 g5%
Fiber 2 g8%
Sugar 12 g13%
Protein 1 g2%
Vitamin A 596IU12%
Vitamin C 22 mg27%
Calcium 12 mg1%
Metal 1 mg6%
* Percent daily values are based on a 2000 calorie diet.
- For the creamsicle version, swap 1/2 cup mango for canned pineapple.
- For children, try reducing the turmeric to 1 teaspoon so it will be milder.
For a Mexican flavor, try leaving out the ginger and sprinkling it a little Tagine Chili Lemon Spice Before filling, shape each popsicle.
Shelf life and storage
Keep them in the refrigerator (clearly) and eat them in several months. I like to make a double batch and store the unmolded popsicles in freezer-safe silicone. Reusable bag To take out when the need strikes. You can also wrap them separately in parchment so they don’t stick together.
What are your favorite delicious, cool foods to enjoy? Leave a comment and let us know!
