Mango Papaya Ice Cream

Sicilian mango season has come! Let’s prepare together this incredible late summer ice cream!

Mango has always been everyone’s favorite fruit. We all know that, don’t you agree? Its resinous and extra sweet flavor blows me out! When I was living in Thailand I used to live only on mangoes for months! I still remember its scent and the beautiful tropical nuances. The fruit can have many shapes, colors and unique flavors. Some sweeter than others, some reddish or green, but when it comes to a good mango, whatever variety is it, we all love it.

It’s been in the last decade of years that sicilian mango started to hit the market. Being a warm climate mango can still survive and grow abundantly while in the north of Italy that wouldn’t be possible due to hard winter. Mango originally comes from India, which is a tropical country but nowadays it’s been grown in Mexico, Thailand, Brazil and Africa as well. I almost tried all the existing varieties! 

Today I wanna show you how to make mango popsicles. I used the sicilian ones I got a few days ago but feel free to use any air-shipped (ready to eat) mango you find in the store.

There we go:

WHAT YOU NEED (around 4 servings)

For the filling:

  • 200 ml soy / rice whipping cream
  • 150 gr ripe mango flesh
  • 1/4 tsp vanilla pods

For the shell:

  • 180 gr cacao butter (see notes)
  • 130 gr powdered coconut milk (see notes)
  • 70 gr xylitol
  • Powdered superfoods (optional -see notes)


First of all you need to buy a silicone ice cream mold (you can get it from Amazon). It already comes with the wooden holding stick.

Start by blending the mango pulp into a cream and then wip the soy cream aside. Now just combine them together and add vanilla. If your mango is not sweet enough you can add some sweetener of your choice.

Fill the ice-cream molds and place in the freezer till frozen (around 3-4 hours)

Now to make the shell melt the cacao butter (you can get it online and it comes in a solid white chunk) in the microwave for just a few seconds. Do not overheat or it will get burnt. Now preceed by adding the powdered coconut milk (powdered coconut milk is basically air-dried coconut milk and can be found on Amazon) and xylitol mixing with a fork till all well combined. Put it in a tall and narrow container such a tall tumbler glass. This way it’s gonna be easier to dip in the ice-cream pops. If you wanna make a colored shell you can use superfood powders you can get online at OR In that case just add the powders to your melted chicolate till colored. 

Now take the ice-cream out of the mold and dip each one in the melted chocolate. Place on a parchment paper sheet and place back in the freezer to set and there you go! In around 30 minutes they are ready to be eaten. With the chocolate leftovers you can create some nice patterns on top or keep it in the fridge to be used in other preparations. 

These ice cream pops can be stored frozen up to even 1 month but I bet they won’t last so long, will they?

Let’s share with us your popsicles, we can’t wait to see what you’ve done! Tag our Instagram page and let us know!


Jordy Poggi Autore

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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