Mango Green Tea Pops

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Mango Green Tea Pops on a dark background

Last summer I struck a serious love affair with mangos. They’re so creamy, satisfying and naturally sweet (and super healthy), and lend themselves perfectly to smoothies, sorbet, and Popsicles!

Matcha, mango, agave, and coconut milk for making Mango Green Tea Pops

Yep, it’s about that time. Summer is almost here and it already feels like it in the Midwest. I’ve already started setting my alarm to get up early so I can squeeze in my morning walk/run without burning up.

Around this time I start craving cold things in the morning like cereal and smoothies. And in the afternoon? Ice cream and popsicles is the way to go.

Cup of mango puree for making homemade popsicles

This recipe is super simple, requiring just 30 minutes and 5 ingredients! Mango, matcha green tea powder, coconut milk, agave (or sweetener or choice) and lemon juice.

If you don’t have a popsicle mold, just use my dixie cup and wooden spoon method (works like a charm).

If you’ve never experienced matcha you’re missing out. It’s basically green tea on steroids because it’s green tea leaves ground into edible powder. It contains 137 times more antioxidants than brewed green tea (like, whoa) and has been consumed as part of Japanese tea ceremonies for centuries.

NOTE: Not all matcha is created equal! In my experience, the more vibrant the green hue the better. Check out our matcha review for brand recommendations.

Beautifully layered Mango Green Tea Pops for a refreshing vegan dessert

These pops are magic in the mouth. They’re:

Naturally sweet
Slightly tart
Mega fruity
Loaded with health benefits
Totally share-worthy
& Perfect for warmer weather


Holding up a vegan Mango Green Tea Pop with a mango layer and matcha layer

Mango Green Tea Pops

5-ingredient popsicles with 1 layer of sweet mango and 1 layer of antioxidant-packed green tea. Creamy, naturally sweet, and so perfect for summer.
Author Minimalist Baker
Baking sheet with homemade two layer Mango Green Tea Pops
4.91 from 10 votes
Prep Time 4 hours
Total Time 4 hours
Servings 6 (small pops)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Japanese-Inspired, Vegan
Freezer Friendly 2 Weeks
Does it keep? Store in freezer.


Green Tea Layer

  • 1 tsp matcha green tea powder
  • 2/3 cup full-fat (or light) coconut milk
  • 2-3 tsp agave nectar or maple syrup (or honey if not vegan)

Mango Layer

  • 1 cup fresh mango (cubed)
  • 1/4 cup full-fat or light coconut milk
  • 1/2 medium lemon, juiced


  • Depending on which layer you want on the top of the Popsicle, prepare that first. I went with green tea.
  • Add coconut milk, matcha powder and agave to blender and blend until smooth. Divide evenly between Popsicle molds – mine makes 6 small pops (as original recipe is written // adjust if altering batch size), so adjust as needed.
  • Pop in the freezer to set briefly while you prepare the next layer. This will help them form two distinguished layers that don’t run together.
  • Rinse out blender and add mango, coconut milk, and lemon juice. Blend until creamy and smooth, scraping down sides as needed.
  • Pour over the green tea layer, tap to remove air bubbles, and gently insert Popsicle sticks. Freeze for at least a few hours or until completely set.
  • Remove from molds and enjoy! Store extras in a freezer-safe bag for up to a couple weeks, though best when fresh.


*Nutrition information is a rough estimate calculated with full-fat coconut milk. For a lighter option, use light coconut milk or unsweetened almond milk.

Nutrition (1 of 6 servings)

Serving: 1 small pops Calories: 93 Carbohydrates: 11 g Protein: 0.8 g Fat: 5.1 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 16 mg Fiber: 1 g Sugar: 8.6 g

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My Rating:

  1. Brynn says

    Could you substitute Hemp milk, or some other non-nut milk in this recipe? For folks with allergies to nuts including coconut.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that but you’d definitely want something with high-ish fat content. Hemp perhaps?

  2. Nicole says

    I had to use my silicone backing mold, because I don’t have a popsicle mold. So I had rather flat circles instead of popsicles. Delicious anyway – just not as easy to eat :) Matcha taste is quite intensive, but I like it and I really like that it is so creamy. Very good combination and very easy to make. Will certainly make these again.
    Thanks a lot for the recipe!

  3. Judee@gluten free A-Z Blog says

    I really enjoyed this post for two reasons. One we LOVE mango and these popsicles look fabulous. And the other reason is because I’ve been kind of overlooking the matcha thing. I’ve seen it everywhere , but haven’t taken the time to understand why everyone is using it.. Now I know and I have to get some. Great post- thanks

  4. Gillian says

    I love your popsciles, especially the Cherry Chia Lassi Pops from your book! Dana, are you able to recommend a popsicle mold? I keep buying moods that I continuously have to heat under water before the frozen popsicle pops out. I don’t want to use deposible cups. It would be greatly appreciated!

  5. Ioana Trifu says

    This looks delicious! Will try this, but have to buy the molds first :D Thanks for the recipe!

  6. Michelle says

    These look absolutely perfect!

    Sadly, my husband just discovered that he cannot have coconut milk and we’re already vegan. Would a full-fat, nut-based milk like cashew or almond work OK? He loves mango, I love anything with matcha, and we live in the Mojave Desert (where summer has already arrived), and so popsicles and ice cream are always welcomed with glee.

  7. Judith says

    I´ve tried these and they´re delicious. So I made a video and hope, you don’t mind. Of course, I mentioned you and linked your original recipe. Greetings from sunny Germany!

  8. Maritza says

    I love your website! I am a new vegan who is just discovering the world of veganism. I also saw on your page that you live in Portland, Oregon! I do too. :) One suggestion though, you tend to put “agave nectar, or honey if not vegan” I don’t see what’s wrong with just using agave nectar? I know you’re not vegan, but I hope you understand what they do to obtain honey, so suggesting it actually encourages people to use honey instead of agave, because you said it in a way like “only use agave if you’re vegan.” I hope you research more into veganism and it’s benefits on the environment and animals, not just health. I will definitely try this recipe. :)

  9. Maureen says

    These popsicles are a compilation of a bunch of things that I love! I’ll probably add a bit more matcha than your recipe calls for and I’m thinking… why two separate layers? Any logistical reason that you didn’t mix it all together?

  10. Shivaji says

    If I weren’t making this vegan, what milk would work best besides coconut/almond milk? Would whole milk be fine?

  11. Clara says

    I’m a french reader of your blog ;)
    I’d like to make this recipe but I don’t know what 2/3 cup of coconut milk represent in ml?
    Please can you help me? :)

  12. brenda says

    Made me think of Cabo and how they sprinkle red Chile spice on their mangoes. Sounds like a sprinkle in the pureed mango
    Might heighten the flavor with a zing. Thanks for your recipe.

  13. Jenné @ Sweet Potato Soul says

    Oh my God these look so beautiful. I love the colors, and the minimal ingredients :)

  14. Jaye- Cardiff in a Tea Cup says

    I love using tea in food and I adore Matcha. I can’t wait to give this a try. :-)

  15. Brett says

    These look amazing! I got so obsessed with your recipes I showed everyone in my office the other day :)

  16. Shikha @ Shikha la mode says

    I’m pretty sure mangoes are the best thing ever. If only they were a little less expensive! Not that it stops any of us, though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you like green tea you’ll really like matcha! Let me know if you give these a try.

  17. Molly @Doughvelopment says

    I am just itching to use my popsicle molds!! I’ve already got the matcha, just need to go pick up some mangoes for these delicious looking pops!

  18. Sara says

    These look delicious and I love mangos! Unfortunately, I’m allergic. Any suggested substitutions? Strawberries won’t give the same creaminess… I’m at a loss and I want to eat these so badly!!

  19. Joanna says

    They look absolutely delicious! I bet they taste even better! I’ve been using mangoes a lot recently too. Take a peek.

  20. Iosune | Minimal Eats says

    I’ve never tried Matcha!!! I think this awesome recipe is the excuse to try it because I’m addicted to ice cream and mangos :) Thanks!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’ll love matcha. You can add it to smoothies, tea lattes and even baked goods. Just be sure to look at the review from Healthy Happy Life to determine a quality brand!

      • Payal says

        Which brand do you use please? I have used a couple of different varieties and am looking on more suggestions on a brand. Do you recall which brand you used here?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I don’t recall! I’m so sorry. I removed it from the package and don’t remember what the name was.

  21. Ali | Gimme Some Oven says

    Love me some matcha! And mangoes, well, ALWAYS mangoes. These look like the perfect refreshing treat for hot Midwestern summer!

  22. faith says

    i want to try this, i have organic (very vibrant green) matcha at home, but its SO bitter! i only put it in hot choc when im on my period. do you taste the matcha in this recipe? if not what purpose does it serve? thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s mainly for color, nutrition and taste. But if you don’t like it, just leave it out! I find it to be very subtle. You could also just use less…

  23. Marine says

    These popsicles look absolutely delicious! Do you think I can use frozen mango? Mango season is over in my country…
    By the way found your blog through Jess Lively’s show, really loved your interview!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! You can use frozen mango. It may require a bit more coconut milk. Glad you found us through Jess! Love her show!

      • marine says

        Thank you Dana for your answer! I will try to make some very soon to enjoy our warm autumn.
        Jess’s show is so interesting, and what you’ve shared and your ideas have really resonated with me!

  24. Esmée says

    Woah this(and the healthy happy life review) came just at the right time: I just started to look into matcha in a serious manner.
    I wanted to make matcha latte really bad, so I bought some cheap, sweetened variant at my local asian grocery store.
    It was the only one they carried unfortantely. I’ll splurge on some good stuff next month.

  25. Laura says

    So excited to try this recipe as I love mangos especially the ones from Mexico. Need to order the matcha green tea so I’m ready to go. Thanks for posting!!

  26. Kim @ Hungry Healthy Girl says

    Yum! These look so refreshing and I love mango, but I still need to give matcha green tea powder a try.