Vegan Caramelized Mango Cheezecake Ice Cream Pops

A creamy vegan ice cream pop made with caramelized mangoes, a refreshing treat for the summer.




  1. 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.
  2. 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.
  3. Pour this new mixture into your popsicle molds. These are the ones that I use from Amazon (affiliate link).
  4. 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.
  5. Freeze pops overnight, or for atleasttt 6 hours. Enjoy on a hot summer day!! 🙂


Keywords: ice cream, mangoes, vegan, pops, popsicles, summer treats

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