We absolutely love making these Creamy Vegan Mango & Avocado Popsicles because they’re refreshing, nourishing, and so simple to whip up. The mix of ripe mango, banana, and avocado gives them a naturally sweet and creamy texture, while a handful of spinach sneaks in extra vitamins and minerals. Blended with coconut milk, chia seeds, and hemp seeds, they feel like a tropical treat but are secretly packed with fiber, healthy fats, and plant-based protein. For us, they’re the perfect guilt-free tropical popsicles to enjoy on hot summer days.
Spinach and avocado in popsicles might sound surprising, but we promise these Creamy Vegan Mango & Avocado Popsicles will win you over at first bite! The sweetness comes naturally from ripe banana and mango, while avocado and coconut milk create an ultra-creamy, dairy-free texture. Fresh spinach not only adds a vibrant green color but also boosts these vegan mango popsicles with extra vitamins and minerals. Chia seeds and hemp seeds round it all out with fiber, a bit of plant-based protein, and healthy fats – all making these healthy summer popsicles as nourishing as they are refreshing.
Ingredients for Vegan Mango Avocado Popsicles
- Banana – acts as a natural sweetener, giving this dairy-free popsicle recipe some natural sweetness without refined sugar. Use ripe bananas for the best flavour.
- Mango – also adds some tropical sweetness and a refreshing touch. Choose juicy, ripe mangoes for maximum natural flavour.
- Avocado – the secret to ultra-creamy dairy-free popsicles. Rich in healthy monounsaturated fats and nutrients, ripe avocados make these healthy summer popsicles indulgent and nourishing.
- Spinach – sneaks in extra vitamins, minerals, and antioxidants while adding a beautiful vibrant green color.
- Coconut milk – creates the perfect creamy texture and enhances the tropical flavour. Opt for full-fat coconut milk with just two ingredients: coconut and water. Our favourite coconut milk for this recipe is Cha’s Organic Premium Coconut Milk (link to Amazon). It’s wonderfully creamy, has just the right balance of coconut flavour, and comes in a BPA-free can lining, which is something I always look for.
- Chia seeds – a superfood ingredient high in fibre, plant-based protein, and omega-3 fatty acids. They also bring a subtle crunch and extra nutrition.
- Hemp seeds (hemp hearts) – rich in essential fatty acids, protein, and fibre, making these vegan mango popsicles even more satisfying and nutrient-dense.
Creamy Vegan Mango & Avocado Popsicles Recipe
Ingredients:
- ripe banana
- 1 ripe mango
- 1 ripe avocado
- bunch of spinach
- 1 cup coconut milk
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
Step-by-step:
- Peel and slice the banana, mango, and avocado into pieces. Wash and chop the bunch of spinach.
- Put all the ingredients into a blender.
- Blend on high speed until you achieve a smooth, creamy texture. Remember to set aside some extra chia and hemp seeds to sprinkle on top of the blended mixture for added texture and visual appeal.
- Pour the mixture into ice cream moulds, insert sticks, and place them in the freezer for 8 hours.
- To easily release the ice cream from the molds, simply dip the molds into hot water for a few seconds.
Substitutions & Variations for Vegan Mango Avocado Popsicles
One of the best parts about these healthy summer popsicles is how easily you can adjust them to your taste or dietary needs. Here are some delicious swaps and creative twists:
- Swap the coconut milk – Navigating health benefits and potential downsides of coconut milk and saturated fats in it can sometimes be controversial. Personally, I like this article, which clearly explains the do’s and don’ts of using full-fat coconut milk. If you still want to lower saturated fat, use almond milk, oat milk, or cashew milk for a lighter but still creamy base. Just keep an eye on the ingredient list and aim for a clean, simple one.
- Switch up the fruit – Replace mango with pineapple, peaches, or even strawberries for a different tropical vibe.
- Add Lime Juice for Extra Freshness – A squeeze of lime brightens the tropical flavours, balances the sweetness, and adds a boost of vitamin C for extra refreshment.
- Boost with protein – Add a scoop of plant-based protein powder (pea, hemp, or rice) to make these popsicles more filling and perfect as a post-workout snack.
- Extra greens – Not a spinach fan? Try kale or even zucchini (mild in taste, but adds nutrients and fiber).
- Add some crunch – Sprinkle granola, shredded coconut, or crushed nuts into the molds before pouring in the mixture for added texture.
- Make them sweeter – If you prefer a dessert-like popsicle, add a drizzle of maple syrup or a few dates before blending. But try to keep it moderate!
Molds for Homemade Popsicles
There are tons of popsicle molds out there – from silicone to metal. My favourite popsicle mould is this one (link to Amazon) – I honestly can’t live without it in the summer. It’s super sturdy, easy to clean, and the popsicles always pop out perfectly. I loved it so much that when I moved to Canada, it was one of the first kitchen tools I re-bought (yep, I couldn’t resist getting a second one!). If you want a mould that makes homemade popsicles fun and fuss-free, this is the one I’d recommend.
Don’t have popsicle molds? Don’t let that stop you from trying this recipe! Below, we’ll share how to make homemade popsicles even without special molds.
Tips for Making the Best Vegan Mango Avocado Popsicles
- Freeze bananas in advance – using frozen ripe bananas makes the popsicle mixture extra creamy and helps it set faster.
- No popsicle moulds? No problem! – small paper cups and wooden coffee stirrers (or even regular spoons) work perfectly as an alternative to traditional popsicle moulds.
- Experiment with the flavours! Try squeezing in a little lime juice for a zesty kick, or add a touch of extra sweetness with a drizzle of maple syrup or honey. Play around and make it your own! Check out our Substitutions & Variations to customize these vegan tropical popsicles exactly the way you like them!
- Use only ripe mango, soft avocado, and ripe banana – these are the secret ingredients for that ultra-creamy texture and perfectly balanced natural sweetness in your popsicles.
Serving Suggestions for Mango Avocado Popsicles
These homemade tropical popsicles with coconut milk aren’t just a frozen treat – they can be served in fun and creative ways to make them even more enjoyable:
- Summer refreshment – Serve straight from the freezer on hot days as a cooling, hydrating snack.
- Light dessert – Crush these popsicles and pair with fresh tropical fruit (like pineapple chunks or kiwi slices) for a colourful, nutrient-packed dessert.
- Post-workout snack – Thanks to their healthy fats and natural sugars, these popsicles help restore energy and keep you satisfied. Also, try adding vegan protein powder as one of the ingredients.
- Kid-friendly treat – A fun, healthy alternative to store-bought ice cream, loved by kids (and secretly packed with greens!).
Storage for Vegan Mango Avocado Popsicles
Store your homemade vegan popsicles in the freezer for up to 1 month. For best results, keep them in an airtight container or wrap each popsicle individually in parchment paper. These creamy popsicles thaw pretty quickly, so enjoy them right after taking them out of the freezer!
Vegan Mango & Avocado Popsicles FAQs
Yes! While coconut milk creates that ultra-creamy texture, it’s also high in saturated fat. If you’d like a lighter option, swap it for oat, almond, or cashew milk. Blending in some soaked cashews with almond milk can mimic the creaminess without as much saturated fat.
Definitely. Spinach is great because it’s mild in flavour and rich in iron, folate, and vitamin K. However, it also contains oxalates, which may interfere with calcium absorption. Rotate greens – try baby kale, for example.
These popsicles stay fresh for up to 1 month in the freezer. For best results, store them in popsicle moulds, an airtight container or wrap each one individually in parchment paper to prevent sticking. However, the sooner you eat them, the more vibrant the nutrients (like vitamin C from mango and spinach) will be.
Yes! They’re naturally sweetened with banana and mango, loaded with fibre, and full of healthy fats from avocado. It is a smart alternative to store-bought popsicles, which often contain added sugars, artificial colours, and preservatives.
Absolutely! Adding a scoop of plant-based protein powder (pea, hemp, or rice protein) makes them even more filling. With this tweak, you can turn these popsicles into a post-workout snack or a light summer breakfast. Not sure which protein is right for you? Check out our Ultimate Guide to Vegan Protein Powders for smart tips on choosing the best option.
Not at all. If you don’t have molds, small paper cups with wooden stirrers or even silicone muffin liners work well. Silicone moulds are reusable, reduce plastic waste, and often make it easier to pop the treats out.
What Blender to Use?
- For the creamiest popsicles, a high-speed blender is a must. We’ve been using a Vitamix (link to Amazon) for years, and honestly, it’s hands-down our favourite kitchen tool. It turns everything into a silky-smooth blend – even fibrous spinach disappears completely! Bonus: you can use it for nut butters too. If you love making healthy recipes at home, this is one gadget that’s totally worth the investment.
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Creamy Vegan Mango & Avocado Popsicles
Cool off with these Creamy Vegan Mango & Avocado Popsicles! Naturally sweetened with banana and mango, made ultra-creamy with avocado and coconut milk, and boosted with spinach, chia seeds, and hemp seeds, they’re a refreshing frozen treat packed with fiber, vitamins, and healthy fats. Perfect for hot days, post-workout snacks, or a healthy dessert the whole family will love.
- Total Time: 0 hours
- Yield: 8 1x
Ingredients
- ripe banana
- 1 ripe mango
- 1 ripe avocado
- bunch of spinach
- 1 cup coconut milk
- 1 tbsp chia seeds
- 1 tbsp hemp seeds
Instructions
- Slice the banana, mango, and avocado into pieces. Chop the spinach finely
- Place all the ingredients in the blender jar and blend on high speed until smooth and creamy.
- Pour the mixture into ice cream molds, insert sticks, and place them in the freezer for 8 hours.
- To easily release the ice cream from the molds, simply dip the molds into hot water for a few seconds.
Notes
- For extra creaminess, use full-fat coconut milk (look for one with just coconut + water on the label).
- If you want a tangy twist, add a squeeze of fresh lime juice to the mixture before freezing.
- No popsicle moulds? Small paper cups with coffee spoons or stirrers work perfectly.
- To easily release popsicles, dip the mould briefly in warm water.
- For extra crunch, sprinkle chia seeds or hemp seeds into the moulds before pouring in the mixture.
- Prep Time: 20 min
- Cook Time: 4 h
- Category: Vegan Desserts
- Method: Raw
- Cuisine: Modern
- Diet: Vegan
Nutrition
- Serving Size: 1
- Calories: 140
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 3.5 g
- Protein: 2 g
Craving more refreshing and wholesome summer desserts? Don’t miss our fudgy Gluten-Free Carob Brownies (Vegan & Healthy) or our creamy No-Bake Vegan Cashew Cheesecake – both are plant-based, nutrient-rich treats that taste as indulgent as they look!
Do you prefer fruity popsicles or creamy ones? Comment below!
If you try these popsicles, tag us on Instagram @w_wonders_recipes – We’d love to see your creations!