Mangoes and cream icy poles

Mangoes and cream icy poles – sugar free, dairy free, gluten free and clean.

Last weekend I was up in Queensland for my dad’s 80th birthday. The Gold Coast had not suffered its forewarned fate from cyclone Marcia. Instead, light, intermittent rain and high humidity were the only things that bothered us. It didn’t stop my sister Sandra and I from jumping into the ocean though.

Although the stay was short, we had an enjoyable get-together and I have to say my dad looks pretty good for an 80 year old! A combo of good genes and healthy lifestyle.
Here are a few pics from the party.




Dad cutting the cake


Some early morning visitors


From L-R: My sister Sandra, my dad and I


My dad’s front yard. How lucky is he!


Queensland is known for its (usually) warm, sunny weather and abundance of luscious tropical fruits and after seeing the large, ripe mangoes up there I felt inspired to create a mango recipe.

Mangoes are the epitome of Summer. Like a precious jewel you only get to experience a few months of the year. It was a special moment, when, as a kid, I bit into my first ripe mango of the season.

At only $10 a box you can afford to use up a few of them for this recipe. I’ve used kids icy pole moulds which have a little section at the bottom that catches any drips which you can drink out of. (Moulds can be purchased from homeware or department stores or online).

This mangoes and cream icy poles recipe fills 6 molds (1/3 cup capacity each mold) but you can easily double it to make 12 and any time your kids feel like something icy cold and sweet they can have these clean, nourishing icy poles instead of the sugar filled junk from the corner shop.

These are very easy to make and if you wanted to create adults sized icy poles with larger moulds, simply use more coconut milk and mangoes until you have filled the moulds. Having said that – there’s nothing stopping you from having a kid’s sized icy pole!! I certainly enjoyed every one of them.


Mangoes n cream icypoles 6
Kid’s icy pole moulds with drip catcher



Sweet, refreshing and nutritious


Ingredients I used



Why this is so good for you

Mangoes promote good eyesight, promote clear skin, fight infection, help control heart rate and blood pressure,improve digestion,  and protect against colon, chest, leukemia and prostate cancers.

Coconut improves digestion, increases immune strength,  reduces risk of heart disease,  reduces risk of diabetes,is anti – bacterial,  anti-viral, anti-fungal and anti-parasitic; prevents osteoporosis,  speeds up metabolism, prevents stroke and helps prevent the onset if Alzheimer’s disease.

Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.


It’s a hot one here in Sydney today – perfect mangoes and cream icy pole weather! 😉
Love, Tash x


Mangoes and cream icy poles

Serving Size: Makes 6 moulds


  • 2 cups fresh ripe, chopped mangoes (I used about 2 large mangoes)
  • 1 cup full fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 - 2 tablespoons rice malt syrup (or honey or sweetener of choice) depending on how sweet you like it (I only used 1 tablespoon)


  1. Place mango in blender and puree.
  2. Pour coconut milk into a medium mixing bowl and add the vanilla extract and 1 or 2 tablespoons rice malt syrup (taste test it)
  3. Pour 1 tablespoon of the mango puree into bottom of mould, then the coconut milk, alternating between the two.
  4. Once full, place in fridge and freeze till firm.


To remove icy poles you can simply dip the moulds in some warm - hot water for a little bit first and they should slide out.

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