Mango Chia Popsicles (no blender!)
Three ingredients and zero blender required. These mango chia popsicles are made with mango purée, cream, and chia seeds for a creamy, boba-like texture that kids love. Low in added sugar with a boost of fibre, they're one of those recipes you'll keep coming back to all summer.
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I'm having a "Dietitian mom" moment right now as I think about these mango chia popsicles.
I (Jess here!) just realized that I've never once bought my kids popsicles from the grocery store. It's true, am I weird?
Oh they've had plenty at friends houses and when hero parents bring popsicles to beat the heat at sports team practices.
But I just love how easy it is to add in little nutrient boosts like whole fruit and chia seeds to homemade popsicles.
We've written a whole ebook filled with Smoothies and Pops for Babies and Toddlers so I have lots of options to choose from!
Those recipes are mostly free from added sugar, which made sense when my kids were little. But now that they're older, hungrier, and have very much discovered the existence of "real" popsicles at their friends' houses, I've started making some recipes with a touch of added sugar. These mango chia pops are one of them.
Still totally in line with what we're all about at Happy Healthy Eaters, especially when comes to kids and added sugar:
- Nutritional boosts!
- Easy recipes
- Food kids will actually eat
We hope you love these pops as much as all four of our boys do--and forget these warm weather recipes too: fruit salsa with cinnamon chips, chocolate peanut butter smoothie that tastes more like a milkshake and the fruit salad we make weekly.
What makes these mango chia pops dietitian-approved?
🥭 No blender needed
🌱 Higher in fibre from the chia seeds
🍬 Low in added sugar
🧋 Tastes like mango bubble tea
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Jump to:
- What makes these mango chia pops dietitian-approved?
- Key ingredients
- Allergen information and substitutes
- How to make mango chia pops
- How to serve mango chia popsicles at each stage (6-12 Months)
- Mango chia popsicle frequently asked questions:
- Play + books + kitchen tools that match this recipe
- More summer snack recipes
- Mango Chia Popsicles
Key ingredients
Mango pulp
You will likely find this in the imported food section of your grocery store. I enjoy Kesar Mangos as I find they're sweeter than the Alphonso Mangos, but both are delicious. Mango pulp is 92% whole fruit with the remaining percentage owing to sugar--you can learn more about how to spot sugar in common foods here.
Half and half
This is a cream with 10% milk fat.
- For a creamier flavour, you could use coffee cream (18%) or even whipping cream (35%).
- For a lighter popsicle, you could use 3% or 6% milk.
- For a tangier flavour, you could use plain full fat yogurt.
Not only did we use cream for the obvious creamy flavour, it also helps with the texture! Instead of an icy pop, this is more reminiscent of an ice cream/creamsicle.
Chia seeds
These are mighty little seeds! They add a boost of fibre, protein, and omega 3 fatty acids, as well as several essential minerals. Texture-wise, they create a delightful chew that reminds us of the boba in bubble tea! If you're nervous about not using up your chia seeds--seriously, don't worry because you can make a batch of our viral chia berry compote or peanut butter jam oat bars!
Allergen information and substitutes
This recipe contains cow's milk found in the cream which is a top priority allergen in Canada. For a dairy-free option, you can substitute canned coconut milk.
At Happy Healthy Eaters, we share the most current allergen guidance inside our Start Solids Confidently video lessons.
How to make mango chia pops
- Stir together the mango purée, cream, and chia seeds.
2. Place in the fridge for at least four hours or overnight. It's important for the chia seeds to swell and absorb some liquid. Stir the chia seeds within the first 30-60 minutes to help them distribute more evenly.
3. Pour into popsicle molds and freeze until solid.
4. Get outside and enjoy!
How to serve mango chia popsicles at each stage (6-12 Months)
4-12 months: Since this recipe contains added sugar, we don't recommend serving these mango popsicles to your baby. As an alternative, we have a baby friendly mango lime popsicle recipe in our Smoothie and Pops recipe book!
Toddlers and the rest of the family: To remove the frozen popsicle from the mold, run the mold under hot water until it loosens. Serve on a hot day to beat the heat!
Mango chia popsicle frequently asked questions:
They won't spoil, but after a few weeks they may start to pick up other smells and the texture may suffer.
Run the outside of the mold under hot water. Every few seconds, gently tug on the stick until you can remove it from the mold.
Give the mixture a good stir once or twice during that fridge rest, especially in the first hour, before the chia has swelled. That keeps the seeds suspended evenly instead of settling at the bottom (which, once poured into molds, ends up being the tip of your pop).
Small paper cups or even an ice cube tray work great. Pour in the mixture, freeze for about an hour until slushy, then poke in a wooden stick so it stands up on its own.
Very little. The mango pulp brings most of the sweetness on its own, and the small amount of added sugar is spread across the whole batch. If you're used to store-bought pops, these have a fraction of what's in those.
Play + books + kitchen tools that match this recipe
When kids get the chance to interact with "food " during playtime, they become more comfortable with the food, and are more likely to want to eat it at mealtimes! Here are some options to include mango during play and story time.
More summer snack recipes
If you tried these mango chia pops or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
Mango Chia Popsicles
Ingredients
- 850 g mango pulp canned
- 1 ½ cups half and half cream
- ¼ cup chia seeds
Instructions
- Stir together the mango purée, cream, and chia seeds.
- Place in the fridge for at least four hours or overnight. It's important for the chia seeds to swell and absorb some liquid. Stir the chia seeds within the first 30-60 minutes to help them distribute more evenly.
- Pour into popsicle molds and freeze until solid.
