A creamy vegan ice cream pop made with caramelized mangoes, a refreshing treat for the summer.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Yield:6 pops 1x
Cuisine:Ice cream pops
2 mangoes (I used 260g of actual flesh)
1 can of coconut milk (I used lite and it worked well, but for extra creaminess full-fat is best)
3/4 cup cashews (read notes for soaking)
4 tablespoons of lemon juice (36g)
2 tablespoons agave (or maple syrup)
1/2 teaspoon vanilla extract (6g)
pinch of salt
sliced kiwis (optional for decoration)
Add mango flesh and agave (or maple syrup) to a saucepan, and cook over medium heat for 10 minutes making sure to stir occasionally. The end result should look like a mango puree. Set aside to cool.
Add coconut milk, cashews (drained), vanilla extract, lemon juice, and pinch of salt. Add mango puree once it’s cool to the touch. Blend all ingredients until smooth.
Pour this new mixture into your popsicle molds. These are the ones that I use from Amazon (affiliate link).
Optional: I had some kiwis on hand and thought it be cute to add some sliced kiwis on the side of the pops. This is totally optional, but gives these an extra pop, pun intended 😉 . Simply peel and slice kiwis, (I found that the thinner the better) and place kiwi fruit on one of the inside walls of the popsicle molds BEFORE adding ice cream mixture.
Freeze pops overnight, or for atleasttt 6 hours. Enjoy on a hot summer day!! 🙂
If you don’t have popsicle molds – you can use paper cups instead but the measurements will be different. If you want a good set of popsicle molds – these are the ones I use and recommend (affiliate link).
Note about soaking cashews – I use a powerful blender (vitamix) so I don’t usually soak my cashews because I don’t have to. However, if you notice that your blender doesn’t do such a great job of blending cashews and leaves some grittiness then you should soak cashews for at leasttt 30 minutes (but preferably for an hour or 2). This way you will achieve ultimate creaminess!
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