MangoBerry Popsicle | Our Paleo Life

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 112
Author Kendra Benson


  • 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.


Serving: 1popsicle | Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 170mg | Fiber: 1g | Sugar: 13g | Vitamin A: 595IU | Vitamin C: 24.2mg | Calcium: 14mg | Iron: 1mg