Mango Green Tea

Mango Green Tea Appears on a dark background

Last summer I got into a serious love affair with Mango. They’re incredibly creamy, satisfying, and naturally sweet (and incredibly healthy), and perfect for smoothies, sorbets, and popsicles!

Matcha, mango, agave and coconut milk to make Mango Green Tea Pops

Yes, it’s about that time. Summer is almost here and it already feels like the Midwest. I’ve started setting my alarm to get up early so I can squeeze my morning walk/run without getting burned.

Around this time I started craving cold things in the morning like cereal and smoothies. And in the afternoon? Ice cream and popsicles are the way to go.

A cup of mango puree for making homemade popsicles

This recipe is very simple, it only requires 30 minutes and 5 ingredients! Mango, matcha green tea powder, coconut milk, agave (or sweetener or choice) and lemon juice.

If you don’t have a popsicle mold, just use my dixie cup and wooden spoon method (works like a charm).

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If you’ve never experienced matcha, you’re missing out. It is basically green tea on steroids because the green tea leaves are ground into an edible powder. It contains 137 times more antioxidants than brewed green tea (such as, whoa) and has been consumed as part of the Japanese tea ceremony for centuries.

NOTE: Not all matcha is created equal! In my experience, the brighter the green the better. Check out our matcha review for brand recommendations.

Beautifully layered Mango Green Tea Pops for a refreshing vegan dessert

These pops are magical in the mouth. They are:

natural sweet
Slightly sour
mega fruit
Loaded with health benefits
Totally worth sharing
& Perfect for warmer weather


Lifting vegan Mango Green Tea Pop with mango coating and matcha coating

Preparation time 4 o’clock
Total Time 4 o’clock
Portion 6 (small pop)
Course Breakfast, Dessert, Snack
Cook Gluten Free, Japanese Inspired, Vegan
Freezer Friendly 2 weeks
Is it fixed? Store in the freezer.


Green Tea Layer

  • 1 tsp matcha green tea powder
  • 2/3 cup full fat (or light) coconut milk
  • 2-3 tsp agave nectar or maple syrup (or honey if not vegan)

mango layer

  • 1 cup fresh mango (diced)
  • 1/4 cup full fat or light coconut milk
  • 1/2 medium lemon, juiced


  • Depending on which layer you want on top of the popsicle, prepare it in advance. I went with green tea.
  • Add coconut milk, matcha powder and agave to a blender and blend until smooth. Divide evenly between popsicle molds – mine makes 6 small molds (as the original recipe says // adjust if changing batch size), so adjust as needed.
  • Place in the freezer to harden briefly while preparing the next layer. This will help them form two distinct layers that don’t go together.
  • Rinse the blender and add the mango, coconut milk and lemon juice. Blend until soft and smooth, scrubbing the underside as needed.
  • Pour over the green tea layer, tap to remove air bubbles, and gently insert the ice cream sticks. Freeze for at least a few hours or until completely hardened.
  • Take it out of the mold and enjoy! Store extras in a freezer-safe bag for up to several weeks, though they are best fresh.

Nutrition (1 of 6 portion)

Portion: 1 little pop Calories: 93 Carbohydrate: 11 g proteins: 0.8 g Fat: 5.1 g Saturated fat: 3.5 g Trans fat: g Cholesterol: mg Sodium: 16 mg Fiber: 1 g Sugar: 8.6 g
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