MangoBerry Popsicle | Our Paleo Life
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MangoBerry Popsicles

These popsicles are creamy from the coconut milk, with a little bit of crunch from the berries. I prefer to use frozen instead of fresh raspberries because they won't turn the entire popsicle mixture a pink color when mixed in, and will stay suspended as little rosy flecks.
Course: Dessert
Servings: 6
Calories: 112kcal


  • 2 Mangoes
  • 2/3 cup Coconut Milk
  • 1-2 Tbsp Honey personal preference, I like it sweeter
  • 1/2 tsp Vanilla
  • 3/4 cup Frozen Raspberries roughly chopped


  • Remove the skin from the mangoes and cut the fruit out from around the pit. Discard skin and pit.
  • Add all ingredients except raspberries to a high powered blender (like the Blendtec) or food processor. Process until completely smooth.
  • Stir in the chopped raspberries and pour mixture into popsicle molds.
  • Freeze until solid, about 6 hours or more.
  • I used regular Tovolo popsicle molds, so this recipe makes just enough for these molds.