The mango was my love last summer. These mangos are so sweet, creamy, and satisfying (and healthy) that they’re perfect for Smoothies, Sorbet, and Popsicles.
It’s almost that time. It’s already summer in the Midwest. I’ve set my alarm for early mornings to avoid burning up.
Around this time, I begin to crave cold things for breakfast, like cereal or smoothies. In the afternoon, Popsicles and Ice Cream are the best.
This recipe requires only 30 mins and five ingredients. Matcha green tea powder (or any sweetener of your choice), coconut milk, lemon juice, and mango.
You can use the wooden spoon and dixie cup method to make a popsicle if you don’t own a mold.
If you’ve never experienced matcha, you’re missing out. Green tea powder is made from green tea leaves that have been ground into powder. It has 137 more antioxidants (like, whoa!) than brewed green Tea.
NOT ALL MATCHA IS CREATED EQUAL! My experience has shown that the brighter the green color, the better. For brand recommendations, check out our Matcha Review.
Ingredients
Green Tea layer
- Matcha green tea powder 1 tsp
- 2/3 cup full-fat (or light) coconut milk
- Use agave nectar, maple syrup, or honey (if you are not vegan).
Mango Layer
- 1 cup fresh mango (cubed)
- 1/4 cup coconut milk, full-fat or lighter
- Juice of 1/2 medium lemon
Instructions
- Prepare the layer that you would like to be on top of your Popsicle first. I chose green Tea.
- Blend coconut milk, matcha, and agave in a blender until smooth. Divide evenly among Popsicle molds. Mine makes six small pops.
- While you are preparing the next layer, pop the frozen layers in the freezer for a few minutes to firm up. It will make it easier to separate the layers and ensure they don’t overlap.
- Add mango, coconut cream, and lemon. Blend until smooth and creamy, scraping sides as necessary.
- Pour the liquid over the layer of green Tea, tap it to remove any air bubbles,, and gently insert the a Popsicle stick. Freeze at least for a few hours or until the popsicle sticks are completely solidified.
- Enjoy! Extras can be stored in a freezer bag for up to two weeks. However, they are best eaten fresh.
