The weather has (mostly) warmed up around here, which means cold brew coffee, more salads, and the ever popular popsicles are on the menu. Popsicles are a great way to include some extra nutrition that even kids will love. These golden milk mango popsicles do just that.
They feature creamy coconut milk, flavorful mango, and anti-inflammatory turmeric powder. The kids love how light and refreshing they are, and I’m a big fan of the antioxidants, vitamin C, and healthy fats!
Mango Popsicle Variations
A lot of mango popsicle recipes are simple with just 2-3 ingredients. While there’s nothing wrong with that (I’m all for simple!), I wanted to pack even 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 ultra creamy and packed with coconut flavor, but with additional flavors (and benefits) of golden milk.
Not only do they taste amazing, but they also support the immune system and reduce inflammation. For those who struggle with seasonal allergies, they can help the body better respond to seasonal environmental threats.
Golden Milk Mango Popsicle Ingredients
Here’s what I used to make these and why they’re so good for you.
- Mango – Mangoes are rich in Vitamins A, C, and B6. You’ll also find good amounts of fiber, magnesium, and potassium. They help support the immune system and keep the system regular. You’ll also find antioxidants like mangiferin, which helps lower blood lipid levels and inflammation.
- Turmeric – This ancient spice gives these mango popsicles an even richer golden color. It’s also the anti-inflammatory staple in delicious, creamy golden milk. A 2008 review noted curcumin, found in turmeric, has antiallergic properties and inhibits histamine release from mast cells.
- Black pepper – I know black pepper sounds like it shouldn’t come anywhere near popsicles, but hear me out. A tiny amount of black pepper boosts the performance of the curcumin in turmeric. It contains piperine to help the body with curcumin absorption. And with the creamy coconut and sweet honey, the taste blends right in.
- Citrus juice – Both lemon and lime juice are high in the antioxidant vitamin C. Vitamin C supports the immune system, and studies show it inhibits overly sensitive bronchial tissues triggered by mast cells and histamine. Both taste delicious, but lemon is higher in vitamin C.
- Ginger – A warming spice that packs a big antimicrobial punch to fight a variety of viruses and bacteria. It supports the immune system, fights inflammation, and aids digestion. Altogether, it’s a powerful ally for illness and seasonal allergy support.
- Coconut milk – Coconut is one of my favorite ingredients to work with because of its nutrition and versatility. Coconut milk makes these popsicles creamy and is full of medium chain triglycerides (MCT). MCT modulates inflammation, a key driver in allergic responses, boosts anti-inflammatory markers, and decreases pro-inflammatory cytokines.
- Raw honey – My go-to sweetener of choice, raw honey is full of micronutrients and is antimicrobial. While it’s 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, then maple syrup is a good mineral-rich alternative.
How to Make Mango Popsicles
You’ll need a blender and popsicle molds, but the process is very easy. Simply dump and blend all of the ingredients, then pour into your molds. My kids love these ones, but you can even use a silicone ice cube mold if you don’t have popsicle molds. The exact number of popsicles you end up with depends on your mold size.
Golden Milk Mango Popsicles With Coconut
Golden milk meets summer treat. These creamy, anti-inflammatory popsicles are dairy-free, refined sugar-free, and kid-approved.
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Add everything to a blender and blend on high for 60 to 90 seconds until completely smooth.
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Taste and adjust. Add more honey if you want it sweeter, more lemon for brightness.
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Pour into popsicle molds, leaving 1/4 inch at the top. Tap out air bubbles and insert popsicle mold top.
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Freeze for at least 4 to 6 hours or overnight.
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Run the mold under warm water for about 10 seconds to release. Serve immediately or wrap in parchment, place in a freezer-safe bag, and freeze for up to 3 months.
Nutrition Facts
Golden Milk Mango Popsicles With Coconut
Amount Per Serving (1 popsicle)
Calories 111
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Sodium 5mg0%
Potassium 178mg5%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 596IU12%
Vitamin C 22mg27%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
- For a creamsicle version swap, 1/2 cup of the mango for canned pineapple.
- For kids, try decreasing the turmeric to 1 teaspoon so it’s milder.
For a Mexican flavor twist, try omitting the ginger and sprinkling a little Tajin chili lime seasoning in each popsicle mold before filling.
Shelf Life and Storage
Store them in the freezer (obviously) and consume within several months. I like to make a double batch and store the unmolded popsicles in a freezer-safe, silicone reusable bag to pull out when the craving strikes. You can also wrap them individually in parchment to prevent them from sticking together.
What are your favorite sweet, cool treats to enjoy? Leave a comment and let us know!