Name: MANGO & GRANOLA PROTEIN POPSICLES
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Vegan
Ingredients: 16 oz. bag frozen mango, divided; 1 – 1 1/2 scoops Vega All-in-One Nutritional Shake; 1 cup unsweetened almond or coconut milk (canned coconut milk is ok too), + plus more as needed; 1/3 – 1/2 cup vegan granola of choice (I used tropical); any popsicle mold or about 6 small 5 oz. dixie cups; 10 wooden popsicle sticks; blender

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Protein popsicles with mango, coconut and granola are super easy to make and perfect for a quick breakfast or afternoon snack!

It’s that time again, kids are back to school! I’m here to help you put together a healthy breakfast or snack idea to get you going and on your way. These smoothie protein popsicles are a perfect treat anytime of day!

I’ve teamed up with Sprouts Farmers Market to come up with a quick and healthy back to school recipe. Here at The Simple Veganista, I’m all about quick and healthy!

For this recipe challenge, I was asked to come up with a recipe using a few products, and with temperatures in the upper 90’s, I choose to make smoothie popsicles. They are super easy and fun to make. I especially love the creamy chunks of frozen mango and bits of granola in each pop. It’s a combination that I have fallen in love with. They are delicious and quite addicting!

Table of Contents

Mango & Granola Protein Popsicles

You just need just 4 simple ingredients to create these smoothie pops – mangos, coconut milk, vegan protein powder and granola!
I didn’t add any extra sweetener to these. It is sweetened enough with the mangoes and natural sweetener in the vanilla flavored protein powder.
Add in unsweetened coconut milk to the mix and you’re on your way to making the smoothie pop base.
Finally, add in solid pieces of mango and granola takes them over the top adding texture and heartiness.

I think you’re going to love this combination, especially if you love protein powders!

How To Make Protein Popsicles

Blend: Simply blend the most of the mango, vegan protein powder and unsweetened coconut milk in a blender until smooth. You may need to stop and scrap down the sides every so often to help it move along. If you find the mixture to be too thick, add a tad more milk, 1 tablespoons at a time, until desired consistency.

Assemble: Pour the mixture into the mold, about ¼ full, add a little granola and few bits of mango, gently press down, sinking them a little into the mixture. Repeat one more time, ending with the granola. Tap the molds gently on the counter to remove any excess air bubbles, and place the stick or cut straw right in the center.

Freeze: Freeze for at least 6 hours.

How To Remove Popsicles From Molds

When ready to eat, let set at room temp for a few moments, should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds, remove with a gentle pull.

How To Store Protein Popsicles

Store pops from the popsicle maker in an airtight container in the freezer. Place parchment or wax paper between the pops to keep them from sticking together. Pops made in dixie cups can easily be stored in their own container in the freezer (maybe in the door slot). They will last for about 3 – 4 weeks.

I hope you LOVE these Mango Protein Popsicles as much as I do! They’re:

Super easy to make
Kid friendly
Great snack or breakfast
Healthy
& So delicious!

Nothing but pure and simple goodness here! Enjoy often and share with friends and family.

More Breakfast Ideas

If you try this protein popsicle recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

MANGO & GRANOLA PROTEIN POPSICLES

Cool off with these mango + granola smoothie protein pops. Can be made in popsicle molds or small dixie cups.

Prep Time: 10 min
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: Makes 6 - 10 popsicles 1x
Category: Breakfast
Cuisine: Vegan

Scale

Ingredients

What you’ll need

16 oz. bag frozen mango, divided
1 – 1 ½ scoops Vega All-in-One Nutritional Shake
1 cup unsweetened almond or coconut milk (canned coconut milk is ok too), + plus more as needed
⅓ – ½ cup vegan granola of choice (I used tropical)

Tools

any popsicle mold or about 6 small 5 oz. dixie cups
10 wooden popsicle sticks
blender

Instructions

Blend: In a blender, combine 12 oz. of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.

Freeze: Place in the freezer, towards the back if possible, for at least 6 hours.

Remove from molds: When ready to eat, let set at room temp for a few moments, should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds, remove with a gentle pull.

Store: Store pops from the popsicle maker in an airtight container in the freezer. Place parchment or wax paper between the pops to keep them from sticking together. Pops made in dixie cups can easily be stored in their own container in the freezer (maybe in the door slot). They will last for about 3 – 4 weeks.

Makes 10 – 3 oz. or 6 – 4.5 oz. popsicles.

This post is sponsored by Sprouts. All opinions and words are my own. Thank you for supporting my work here by supporting my sponsors. They are one of my favorite places to grocery shop!