Special thanks to Collective Bias, Inc. and its advertiser for sponsoring this post. As always, all opinions are my own. #CollectiveBias #SilkAlmondBlends
During our really young elementary school years, my mom packed a big bag full of beach towels and sunscreen and chauffeured us to the neighborhood pool nearby every summer afternoon. It was one of the smaller clubs, with an itty bitty infant pool and the main pool in the shape of a backwards L. The shallow end sat at the bottom of the L, with the deep end at the top. It offered no diving boards, no water slides, no frills of the fancier swim center down the road… Just purely refreshing water and lots of space for kids.
Besides the small number of patrons, the pool club boasted a few other perks. They set aside a large grassy area full of trees at one end, with plenty of space for beach towel picnics, as well as lots of shade-covered wooden tables at the other end for parents who preferred their kids sitting quietly instead of running around rambunctiously. (We compromised and did both.)
The staff also set up a small snack shack next to the restrooms, where they offered the basics: red vines licorice, chocolate candy bars, ice cream sandwiches—both regular and Neapolitan—drumsticks, and popsicles. Although we truly love the ice cream sandwiches, we knew better than to beg for them every time; they cost a bit more than the rest.
When Mom wanted to keep us quiet and preoccupied during her adult swim, she treated us to firecracker popsicles instead. By the end of her freestyle laps, both my younger brother and I would have bright blue tongues and sticky blue-stained fingertips from savoring those frozen treats a little too slowly in the hot summer sun.
As nostalgic as those popsicles still taste, I decided to create a healthier frozen treat to beat the heat this summer. Although I absolutely adore the frozen yogurt sandwiches I just made (and already devoured the entire batch), I wanted a slightly simpler recipe, one with minimal ingredients, yet still naturally sweet and refreshing.
The result? These Mango Almond Popsicles—made with just 3 ingredients! The slightly nutty backdrop perfectly complements the bright fruity bits. Although these frozen treats are gluten-free, vegan, and incredibly low in calories, you’d never guess it with their sweet tropical taste!
Silk, the health-conscious company behind many popular non-dairy products, recently released two new almond milk blends: Almondmilk Protein + Fiber and Almond Coconut. For the popsicles’ creamy base, I started with a carton of the former that I found at Safeway. It’s thick and creamy, with the subtle taste of sweet almonds, and goes perfectly with the juicy mango. The 5 grams of protein in Silk’s Almondmilk makes these popsicles much healthier than those firecrackers of my childhood, and its 5 grams of fiber provides 20% of your average daily requirement!
To assemble these popsicles, divide the diced mango between your molds first; then fill each halfway with the almond milk. Now for my nifty trick… Give each a little swirl with a knife to prevent the fruit from sticking to the bottom. Nobody wants to eat all of the fruit first, so this helps leave some of the best for last!
Some of the mango should float to the top, or at least partway up the mold. Now pour in more almond milk until you reach the “fill line.” (It’s okay if you add a little too much; the excess will squeeze out the sides or the hole for the stick, which you can easily wipe up with a paper towel.) Then seal the molds shut, ease in the popsicle stick (if necessary), and freeze until solid.
Note: I used the popsicle molds from my childhood. Yes, my mom lent them to me the last time I visited! They’re fairly small—only about ¼-cup each—so if your molds are much larger, you’ll end up with fewer popsicles.
Light and refreshing, these skinny Mango Almond Popsicles will barely last a single day in your freezer! They’re reminiscent of those childhood days, bobbing up and down on pool noodles and diving for rings in the deep end. And if you’re experiencing 110° weather like we are right now, they’re the perfect way to cool down too.
Just don’t take too long to slurp them up! ♥
These popsicles are incredibly easy to make, and they taste just like paradise! Make sure to wipe up any stray drips of milk after sealing shut the lids on the molds to prevent everything in the freezer from turning into a sticky mess.
- In a medium bowl, whisk together the almond milk and sugar.
- Evenly divide the diced mango between 8 (¼-cup) popsicle molds. Fill each mold about halfway with the almond milk mixture. Place a knife into the molds, and gently stir to prevent the diced mango from clumping at the bottom. Continue filling each mold up to the “fill line” with the almond mixture.
- Carefully seal each lid onto the top of each mold, and place in the popsicle stick (if necessary). Freeze for at least 2 hours, or until completely frozen through. To serve, carefully run the base of each popsicle mold under warm water for a few seconds to loosen, making sure not to get any water near the lids.
*Note: This post was sponsored by Collective Bias, Inc. and its advertiser. All text, images, and recipe are my own.
I love these popsicles – not just sugar water, but actual healthy food in a frozen form. Brilliant! 🙂
P.S. Thanks for letting me swim all of those laps….
You deserved every lap! Thankfully you don’t have to bribe us with popsicles anymore… 😉
Karen @ The Food Charlatan says...
These looks awesome Amy! Mango ftw 🙂 I can’t believe those are your childhood popsicle molds!! How fun!!
Thanks Karen! Would you believe this is my first mango recipe in 3.5+ years of blogging?? I was completely in shock. Not cool Amy, not cool! 😉 And yes, my mom saved the molds all these years. I think we only made popsicles once or twice that I can remember, and since they were lemon-flavored, we definitely didn’t add enough sugar… Worse than the lemon sour head candy!
Dorothy @ Crazy for crust says...
What a great memory! I used to love those popsicles. I haven’t made any this year – I need to do that!
Thanks Dorothy! This was actually the first time I’ve ever made popsicles… Shh, don’t tell! 😉 But with how easy the process was, I’m guessing I’ll make a lot more popsicles than ice cream this summer!
David @ Spiced says...
Woah, these popsicles look delicious! I’ve been dying to use fresh mango in a recipe lately…and I think I just discovered the winner! Thanks for sharing! #client
Thank you so much David! I can’t believe this is the first recipe I’ve used mango in on my blog… That definitely needs to change in the near future! 😉