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Cool Down with this Easy Matcha Recipe: MANGO GREEN TEA POPS



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

Juice of 1/2 a lemon



1 Depending on which layer you want on the top of the popsicle, prepare that first. I went with green tea.

2 Add coconut milk, matcha powder and agave to blender and blend until smooth. Divide evenly between popsicle molds – mine makes 6 small pops, so adjust as needed.

3 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.

4 Rinse out blender and add mango, coconut milk and lemon juice. Blend until creamy and smooth, scraping down sides as needed.

5 Pour over the green tea layer, tap to remove air bubbles, and gently insert popsicles sticks. Freeze for at least a few hours or until completely set.

6 Remove from molds and enjoy! Store extras in a freezer-safe bag for up to a couple weeks, though best when fresh.

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