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    Home » Recipes » Vegan Ice Cream

    Fresh Mango or Nectarine and Blueberry Ice Pops

    Published: Jul 24, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    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
    • ¾ 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.

    mango ice pops 2

    • 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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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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