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Mango Creamsicles

August 19, 2013

Everyone’s heard of orange creamsicles before.  They were a favorite summertime dessert of my childhood.  Something that I discovered that my husband really loved, and still loves to this day.  I’ve seen a lot of recipes lately for orange creamsicle popsicles as popsicles seem to be really trendy these days.  I wanted to make something similar to the orange creamsicle popsicles, but admittedly, I’m not an orange creamsicle fan.  I know, blasphemy, right?  What can I say.  Orange juice is fine to some extent.  Oranges are ok, but not my favorite.  Orange creamsicle?  I just never really got into them.  So, after having seen a few orange creamsicle posicle recipes, I decided to put my own spin on it, but substitute the orange for a fruit that was similar and one that I love very much, mangos.  So, here’s my mango creamsicle.


It starts with some very simple ingredients: mango, heavy whipping cream, honey and pure vanilla extract.  Now, if you’re not a fan of heavy whipping cream, you could also substitute or supplement with yogurt or coconut milk.


Start by peeling and dicing the mango into 1/2″ pieces or thereabouts.  There’s no need to be exact as the mango is going directly into a blender.  You’re just dicing it up to help the blender to create a nice, creamy, smooth mixture.  My popsicle mold only makes 4 popsicles, so one mango was all I needed.


Into the blender with the diced mango goes a squeeze of honey.  The honey is the sweetener in this recipe,.  I didn’t even measure the honey, just squeezed my honey bear right into the blender – it probably was about 2 tablespoons.


After the honey is a dash of pure vanilla extract.  The vanilla extract adds a bit of sweetness, a hint of vanilla and gives the pop a layer of flavor and some vanilla essence and aroma.  All you need is a dash, about a 1/2 teaspoon.  Remember, pure vanilla extract is strong and you only need a little bit because you don’t want it to overpower the flavor of the mango.


Finally, add in the heavy whipping cream.  The whipping cream is what creates the creaminess for the mango creamsicle, as well as becomes the liquid component to help make this a creamy mixture to turn into a popsicle.  You’ll need about 3/4 to 1 cup of heavy whipping cream.


Now, blend the entire mixture until everything is combined and smooth.  This is meant to be a mango creamsicle, not a frozen mango popsicle, so you don’t want any chunks of mango in the mixture.


Once the mixture is ready, it should be relatively thick since the mango gives the mixture such volume.  This is the consistency you are looking for.  To turn this mixture into a popsicle, it doesn’t need to be thin and watered down.  Again, this is a mango creamsicle.  The heavy whipping cream will also serve to turn the bright yellow-orange color of the mango to a more subtle pale yellow mixture.


When you’ve poured the mixture into your molds, top the popsicle molds with their “sticks” and put the mold into the freezer for at least 4 hours, or overnight.


Run the molds under hot water for about 20-30 seconds to release the popsicle after they have frozen, and you’re ready to enjoy your delicious mango creamsicle.  It’s got a delicious, creamy texture and wonderful mango flavor with just a note of vanilla.  A perfect, creamy and cool treat on a hot summer day.  A little bit of an old classic with a modern twist using mangoes instead of oranges.  Mango creamsicles are so easy and simple to make and taste so delicious and much more complex than they really are.

One Comment leave one →
  1. August 19, 2013 1:25 pm

    You are so clever to have taken the idea and made a better creamsicle…they have to be terrific.

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