With ice pop molds and fresh summer fruits, it’s so easy to create refreshing and healthy treats, like these, made of pureed mango or nectarine and whole blueberries. Make sure your fruit is lush and ripe or these won’t have optimal flavor. Tovolo Groovy Ice Pop Molds,* shown in this photo, are easy to use and easy to clean. But use what you have! You can even make ice pops in small paper cups, with wooden popsicle sticks.
Makes: 4 or more ice pops, depending on size of molds
- 1 large or 2 medium lushly ripe mangoes, pitted, peeled and diced,
or 4 to 5 lushly ripe nectarines, pitted and diced - 3/4 cup mango nectar
- 1 cup fresh blueberries
- 2 tablespoons agave nectar or maple syrup, or to taste, optional
Combine the fruit and mango nectar in a blender. Blend until perfectly smooth.
Add the blueberries to the container of the blender and stir in. Taste to see if you need a bit more sweetening.
Pour into ice pop molds and freeze for at least 5 hours or overnight.
- Enjoy more of VegKitchen’s Vegan Ice Cream recipes.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
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