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We’ve got a secret for you: Popsicles are not just for kids. In fact, you can create some pretty amazing ice pops that not only take you back to hot summer afternoons at the pool, but are nutritionally satisfying. Here are two recipes we’re making on repeat this summer.
Vegan Strawberry-Orange Mango Ice Pops
Orange Mango Layer
¾ cup Natalie’s Orange Mango Juice
1½ cups frozen mango chunks
¼ cup canned coconut milk (light or full fat)
1 cup frozen strawberries
½ cup canned coconut milk (light or full fat)
- In blender, add Orange Mango Juice and ¼ cup coconut milk. Blend until smooth, then transfer into large cup.
- In blender, add strawberries and ½ cup coconut milk and blend until smooth.
- Scoop a spoonful of orange mango mixture into each ice-pop mold and follow with a scoop of strawberry mixture.
- Continue alternating between scoops of each mixture until molds are full.
- Place tops of molds on ice-pop sticks and freeze overnight, at least four to six hours.
Citrus Yogurt Ice Pops
1 32-oz container of nonfat vanilla Greek yogurt
1 16-oz bottle of Natalie’s Orange Beet Juice
orange slices (optional)
Wooden ice-pop sticks
- For a layered frozen pop, add yogurt one-third full into ice-pop mold, divided evenly between molds.
- Place in freezer for 30 minutes.
- Top with orange beet juice and orange slices.
- Insert ice-pop sticks.
- Continue freezing pops for four hours, or until firm.