Creamy Mango Popsicles (High Protein, No Cream, Easy Summer Treat)

You won’t believe what makes these mango popsicles so creamy. A high protein, no cream mango icecream recipe, that tastes like mango kulfi.

Creamy mango popsicles made with cottage cheese for a high protein, no cream summer treat.
These taste surprisingly like a lighter mango kulfi, with a smooth, rich texture and natural sweetness.
I’ve made these a few times now, using fresh mango, frozen, and even canned mango pulp , and they’ve turned out consistently good every time.I have also tested this with both full-fat and low-fat cottage cheese, and full-fat gives a noticeably creamier texture.

I usually make a batch of 6 popsicles and keep them in the freezer through the week.

It’s simple, flexible, and doesn’t rely on perfect ingredients and that makes it easy to make again and again.

Jump to Recipe

Creamy Mango Popsicles

There are some recipes you try once and move on from, and then there are the ones that quietly become part of your routine.

This started as a bit of an experiment. I had some cottage cheese in the fridge, mangoes that needed using, and lil ones who were adamant on having mango ice cream. I wasn’t fully convinced the combination would work in a popsicle.

The first time I made it, the texture wasn’t quite right. It was slightly grainy, not as smooth as I would have liked. However after tweaking the recipe a bit, mainly blending the cottage cheese properly before adding anything else, it completely changed.

I have now made these quite a few times since then. Made this mango popsicle recipe with fresh mango, frozen mango, even canned pulp and it has consistently turned out creamy and really satisfying. Everyone including my kids have loved these, and most importantly no one has realised there’s cottage cheese in them unless I mention it.

The end result is something that reminds me a little of mango kulfi, but lighter , healthier and easier to make at home.

Why this recipe works?

It’s a simple combination, but there’s a reason it comes together so well.

Blended cottage cheese creates a smooth, creamy base without needing cream. Mango adds natural sweetness and flavour, and because the mixture is slightly thicker than a typical juice-based popsicle, it freezes into a softer, creamier texture rather than something icy.

It’s also quite forgiving as you really don’t need perfect mangoes for this to work.Though i love it most with the Indian Alphonso mangoes .

Ingredients for the mango ice cream (with alternatives)

• 1 cup mango pulp
  Fresh ripe mango works well when in season.Indian Alphonso or kesar mangoes work the best if you have them.
  If not available you can use frozen mango (thawed slightly), canned mango pulp (Alphonso works especially well).You can use the slightly tangy mangoes like the ones you usually get in the UK, however you would need to adjust sweetness accordingly.
• 1 cup cottage cheese (preferably full-fat)
  This gives the creamiest result.
  As an alternative you can use Greek yogurt that gives slightly tangier taste, or use a mix of yogurt with a little cream for a richer version.
• 2–3 tbsp honey or maple syrup
  Adjust depending on how sweet your mango is.
  You can use agave syrup, powdered sugar,date syrup or a couple of soft dates blended in.
• 2–3 tbsp milk
  Helps everything blend smoothly.
  You can coconut milk for a more tropical flavour, almond milk, or any milk you usually use.
• ½ tsp cardamom powder (optional)
  Though this is optional but it adds a subtle warmth that pairs well with mango.
• A few saffron strands mixed in a tsp of cold milk /water (optional)
  I have mentioned this as optional too, but this again adds a slightly richer flavour and beautiful colour.Also these two ingredients – cardamom and saffron make it taste more like a mango kulfi.

How to make creamy mango popsicles ?

Puree the mangoes and keep aside.

Add saffron strands to a teaspoon of milk / water and let the saffron steep for a few minutes.

Add the cottage cheese, milk, and sweetener to a blender first. Blend this really well until completely smooth. This step is important because if the cottage cheese isn’t blended properly, the final texture can feel slightly grainy.

Once smooth, add the mango pulp/puree, cardamom powder, and saffron. Blend again until thick and creamy.

Taste the mixture before freezing. If the mango isn’t very sweet, you might want to add a little more sweetener. If the texture feels too thick, add a small splash of milk.

Pour the mango popsicle mix into popsicle moulds, tap gently to remove air bubbles, and freeze for at least 6-8 hours or overnight.

Recipe card for mango popsciles

Notes from my kitchen

After making these mango icecream multiple times now, here are a few small things made a noticeable difference:

• Blending the cottage cheese separately first gives a much smoother texture.
• Canned mango pulp works really well when fresh mangoes aren’t sweet enough.
• Slightly thicker mixtures freeze creamier and less icy.
• Letting the popsicles sit out for 2-3 minutes before unmolding makes them easier to remove.
• Adding saffron and cardamom powder are totally optional but adding these makes a huge difference to the taste. It does make them taste like a kulfi.

A lighter alternative to mango kulfi

This recipe is nowhere near a traditional kulfi recipe, but the texture is quite similar . It’s creamy, slightly dense, and rich without being heavy.

If you enjoy mango kulfi but want something quicker and a bit lighter, this is a good alternative that still feels like a proper dessert.

Best popsicle moulds to use for this recipe

popsicle moulds

I’ve made these in a few different moulds now, and honestly, they work well in almost anything you already have at home. For everyday use, I like simple reusable popsicle moulds, especially fun silicone shapes if kids are involved. It’s easy to take out of the moulds and make it a bit more exciting for kids.

If you want more of that creamy mango kulfi-style feel, stainless steel /aluminium kulfi moulds are lovely for this recipe and make them feel a little more special too.

Variations you can try

Once you’ve made the base mango popsicle version, it’s easy to adjust:

• Add chopped pistachios and cashews for a kulfi-style version.
• Use coconut milk instead of regular milk for a tropical flavour.
• Swirl in a little berry compote before freezing for lovely contrast and taste.

Storage

Store these in the freezer for up to 3-4 weeks. For the best texture, let them sit out for a couple of minutes before eating.

If you try this and like this recipe, please rate it by clicking the stars below. And don’t forget to like , share the recipe and tag us on Instagram or Facebook using #frombowltosoul_ and #frombowltosoul . Please Comment below for any queries, suggestions and ideas .I would love to hear from you.

FAQ’s

This is one of those recipes I wasn’t completely sure about at first, but after making it a few times, it’s become something I come back to during the warmer months.

If you’re unsure about the cottage cheese, try a small batch first. That’s exactly what I did and it turned out to be worth it.

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