The best and worst news these days is that we have tons of information about the food we eat that wasn’t around 30 years ago. It’s easier than ever to educate yourself about what to feed yourself and your kids. The bad part is that you may scare yourself when you realize what you’ve been putting in your own body over the years. I can’t even imagine how much culinary poison I consumed in my day, but my hope is that armed with knowledge and a love of food, my kids won’t make the same mistakes I did. I believe it’s a huge responsibility for myself and other parents to make sure we give our kids healthy foods free of additives and chemicals that are potentially going to be toxic in their little bodies — like artificial food dyes. The challenge for us is that kids respond strongly to bright colors and so many unhealthy foods in the marketplace target our children by dyeing their products colors that can only be created in a lab. I recently read an article on Healthy Child, Healthy World’s website called “Just Say No To Blue, Green, Red and Yellow” that points out a lot of the common and dangerous coloring food producers use. I’m not saying that it’s always easy, but avoiding food colors and dyes can be easier then you think.
My kids love popsicles (what kid doesn’t), so one simple thing I do is make these vivid Mango Pops. Not only are they a naturally vibrant orange-yellow that rivals any artificially colored popsicle, but they’re also sweet, delicious and perfect during the summer heat. My kids enjoy making them almost as much as they love eating them. Instead of buying a box of popsicles made with additives that you probably can’t even pronounce, have your kids help you whip up a batch of these mango pops. You’ll know you’re doing their bodies good and give yourself some peace of mind. Color yourself impressed!
Mango Pops
Ingredients
- 2 mangoes, peeled and chopped
- 1 Cup rice milk
- 2 tablespoon honey
Instructions
- Combine all ingredients in a blender and blend until pureed.
- Pour into popsicle molds and freeze.
- Serve.
We used agave and coconut milk and even had a little leftover to enjoy a smoothie while we’re waiting for them to freeze. Yummy
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You can use any type of milk you prefer!
Do you have to use rice milk?
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These are so good!! Can’t wait to try them with other berries.
Agave is only rumored to be bad. I am a holistic nutritionist and it does have slower release into your blood stream than white sugar and is diabetic friendly. Like any sweetner, even honey you have to use it in moderation and see how it responds to each individual.
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Hi, just one question, are your popsicle molds PVC free and if so, where did you get them?
Thanks! It looks yummy!
Mango pops were a hit with my 2 year old. I made them with soy milk and 1/2 tbs honey and 1/2 tbs agave. (scrapped the jar for the last bit of local honey and soy was what we had on hand) DELICIOUS! And fun to make. I put the remaining mixture into ice cube trays for my now 2 month old to enjoy in the fall when he is ready to eat solids. Thanks Catherine for another great idea!
Last year for my sons birthday party I decided to make our own popsicles. We actually used different fuit juices and filled them in ice trays and put little wooden popsicle sticks in them. Everyone that it was such a great idea. They were small enough that the little ones wouldn’t be soaked and dripping all over the place.
The only difference is the size so if you were to use the small yellow mango, just use 4 of them to equal the size of the big ones 🙂
What’s the difference, outside the size, from the big red mangos and the small yellow ones? I think the small ones are called manila mangos. They are super sweet–great in the fridge!
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My son and I made these this afternoon. We are waiting for them to freeze but the puree tasted delicious. We used plain whole milk yogurt along with the mango and honey.
Thanks for another delicious recipe!