Made with real mango and fresh cream, these sugar-free Mango Creamsicles are a fresh, healthy snack for kids.
I am not quite the sugar Nazi that some of my friends seem to think I am. My kids do get a bit of sugar here and there and I don’t toss out all Halloween/Christmas/Easter candy people give us. But I dole it out so slowly, it usually takes months on end before we see the bottom of the bag. I’m okay with this approach because the world is full of sugary things and I believe my children are developing a healthy attitude towards it. To abstain altogether might backfire on me, given what they see their classmates eating, so I want them to learn to make healthier choices. I can’t speak for anyone else or anyone else’s kids, but I do think this is the right approach for my family. My children may not love me for it now, but I know full-well they will appreciate it later in life.
It’s often on vacation that they get more treats than normal, simply because of my limited ability to offer them any alternatives. It’s tough to keep the kids eating as well as I’d like when we’re traveling and eating out a lot. Fortunately these times are few and far between and we generally try to stay somewhere with a kitchen. That certainly makes it easier to have fruits and veggies on hand, and if I have the right equipment, I try to whip up some of their favourite sugar-free treats too. I recently hauled the three of them on my own down to visit my father in Florida and he has a glorious kitchen so I put it to good use and came up with some great flourless brownies. They turned out beautifully and now I need to re-create them so I can share here!
Made with real mango and fresh cream, these sugar-free Mango Creamsicles are a fresh, healthy snack for kids.
- 2 1/2 cups mango chunks (if frozen, thaw before using)
- 1/3 cup powdered Swerve
- 1/2 cup heavy cream
- 1 tbsp vodka (optional, helps decrease iciness)
- 1/8 tsp liquid stevia
- 1/2 tsp guar gum or 1/4 tsp xanthan gum (optional, helps consistency)
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Place two cups of the mango, erythritol, cream, vodka, and stevia in the bowl of a food processor and process until smooth.
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Sprinkle with guar or xanthan gum and process 20 seconds to combine.
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Add remaining mango chunks and pulse 10 times.
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Pour mixture into 8 to 12 popsicle molds, depending on size. Freeze 1 hour.
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Add sticks, preferably wooden, and continue to freeze until set, about 3 more hours.
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To unmold popsicles, run molds under hot water or place in a bowl of hot water for 30 seconds, then twist stick gently to release.
Kellie says
These sound yummy! My daughter is a HUGE fan of mango and sugar free cooking so I will give her this recipe.
Just an FYI, mango comes from the poison oak family. My daughter and a friends daughter found out the hard way that they are allergic to the skins of mangoes. My daughter swelled up like a balloon the first time she had a reaction. Very scary! I believe those with the allergy are only reactive to the skin of the mango (check with a medical professional about that). My daughter can eat mango already peeled and washed, but she cannot touch the skins.
Carolyn says
I had a friend with the same allergy! I used frozen mango chunks, so no touching the mango at all if you do that.
Gwen @SimplyHealthyFamily says
great idea using frozen mango! I think trader joes has some.
Gwen @SimplyHealthyFamily says
I’ve had that reaction a couple of times too! I believe it is from a microscopic amount of naturally occuring mold right under the skin of the mango. This is also present in walnuts and melons, especially watermelon.
I loooove mango tho so still eat them w caution 😉
Ruthy @ Omeletta says
I love this! I have been daydreaming about popsicles to make this summer, and this seems like the perfect recipe to bookmark. Great idea on the vodka, too!
Erin @ The Spiffy Cookie says
I’ve made mango greek frozen yogurt before and loved it so I can imagine how good these are!
Brian @ A Thought For Food says
Such a lovely treat! These look so refreshing!
Georgia @ The Comfort of Cooking says
What a wonderful, scrumptious set of creamsicles! These look delicious and I love the flavor.
Alison @ Ingredients, Inc. says
love love this!! Great idea
Kiran @ KiranTarun.com says
LOVE mangos and creamsicles! This is divine deliciousness 🙂
Joanne says
I love your approach to giving your kids sugar and I definitely want to do something similar when I have kids! These pops look great. And mangoes are really so sweet that who needs added sugar?
Sommer @ ASpicyPerspective says
Love this! Great homemade alternative to the sugary store-bought varieties.
Gwen @SimplyHealthyFamily says
These look fabulous! I have no idea what Swerve is but I’ll look into it! Funny, my friends think I’m a sugar Nazi too ;}
Chrissy says
Do you think I would have any luck replacing the mango with oranges? I love mango but my husband does not, and orange creamsicles are one of his favorite things. I’m a little concerned because mango seems so much more dense/fibrous than a watery orange.
Carolyn says
Mangoes and oranges are very different in terms of moisture content and such. I think you wouldn’t get a real puree out of the oranges. Fortunately, oranges have a strong flavour so you could use a lot less of the juice to make these. You could experiment with a half cup of orange juice, and maybe adding some greek yogurt to get a thicker consistency.
Chrissy says
Great suggestion, thank you!
Stacy | Wicked Good Kitchen says
Carolyn, I love the fact that your children inspired you to make this tasty sugar-free frozen treat at home. What’s not to love about creamy fresh mangoes, frozen? And, I appreciate your approach to how you are raising your children with minimal sugar–knowing full well they will have some from other sources, like grandparents! They are certain to appreciate this later in life as you stated. Such a healthy and sane approach other parents should consider adopting. Outstanding recipe, girl! xo
R. Benzel says
The vodka and guar/xantham gum are interesting additions, and I like what they do in the finished product. I am lactose and gluten intolerant and make most of my ice creams with coconut milk, but they tend to get lots of crystallization. Will adding these ingredients to my ice cream recipe help with this issue? Thanks, and I look forward to trying your recipe, using coconut milk creamer, instead of heavy cream.
Carolyn says
They should definitely help, although may not limit the crystallization altogether. It’s tough when working with sugar-free, since sugar itself helps reduce the hardness and iciness of frozen treats! I’d say give it a try.
Amanda says
Seriously gorgeous!
Sylvie @ Gourmande in the Kitchen says
Mangoes and cream are such a delicious combination!
Russell van kraayenburg says
Yum! I bet these taste amazing!
Allison says
Love these! We added a bit of cinnamon because we love our mango smoothies that way. Love your blog! Always get great ideas here!
EJ says
Kelli is correct, mangos can produce same reaction as poison ivy, oak and sumac. It is a reaction to an oil not anything to do with mold or the other plants mentioned in a later post. Mango reaction looks similar to poison ivy reaction. It is often on face esp around the lips because it is eaten but can be anywhere on the body. Contact with the mango skin is usually the problem. The reaction may show up a couple days later. Monitor anyone with a reaction as it *can* require medical intervention. Do a web search on urushiol to learn more.
Yes, mangos are delicious and healthy for those who do not react. People with mango sensitivity may be able to substitute cantaloupe in a recipe.
Rica says
I’m going to Hawaii soon, and I’d like to make this at my brother’s place. I’m sure they would nix the vodka idea in a heartbeat. Couldn’t you use vanilla extract instead? It’s usually made with grain alcohol.
Carolyn says
It wouldn’t be nearly enough alcohol to keep them from getting icy but you can skip the alcohol altogether if you prefer.