Can I make mango avocado popsicles without coconut milk?

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.

Can I substitute spinach with another green?

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.

How long do homemade vegan popsicles last in the freezer?

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.

Are these vegan popsicles healthy for kids?

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.

Can I add protein powder to these popsicles?

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 u003ca href=u0022https://wholesome-wonders.com/the-ultimate-guide-to-vegan-protein-powders/u0022u003eUltimate Guide to Vegan Protein Powdersu003c/au003e for smart tips on choosing the best option.

Do I need special popsicle molds to make this recipe?

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.

Creamy Vegan Mango & Avocado Popsicles

Ingredients

Units Scale

ripe banana
1 ripe mango
1 ripe avocado
bunch of spinach
1 cup coconut milk
1 tbsp chia seeds
1 tbsp hemp seeds

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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.

Author: Wholesome Wonders
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