Mango ice cream bars


Words Lyndi Cohen // @nude_nutritionist

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Serves 12

Prep time: 10 minutes

Freezing time: 3 hours


2 ripe mangoes

300 ml (10½ fl oz) thickened (whipping) cream 

1 tablespoon maple syrup


  1. Peel the mangoes and put the flesh in a food processor. Blitz until smooth. Spoon the mixture into the bottom of 12 popsicle moulds and transfer to the freezer for at least 1 hour.

  2. Mix the cream and maple syrup together, then pour on top of the mango in the popsicle molds, leaving a little space at the top of each mould to allow the liquid to expand.

  3. Insert the sticks.

  4. Freeze for 2 hours before unmoulding to serve.



  • This is a great way to use up ripe mangoes (once you’ve bought the whole tray).

•          You’ll need 12 popsicle molds for this recipe. They are available from supermarkets and homeware stores.

•          Don’t eat dairy? Use coconut cream instead.


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Check our more delicious recipes in Lyndi’s new book The Nude Nutritionist, $35, Murdoch Books.

Emma Vidgen