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Mango & Pumpkin Spooky Pops

30 minutes

Makes 6

GF + Plant-Based


Happy Halloween, Southern hemisphere! I thought a pumpkin soup would be too much of a winter meal for all my friends in Australia and Argentina, where the summer season is approaching. Here is a delicious, filling and healthy iceblock (aka popsicle) that you can make using the pumpkins you got for Halloween decorations and the mangoes coming into season–BOO!


  • 1 large mango cut and peeled

  • 200 g (7 oz) butternut pumpkin, steamed and peeled

  • 1/4 cup water


  • In a blender, add the mango, pumpkin and water and blend well until smooth.

  • Prepare the ice cream moulds and pour the mixture. Freeze for a few hours until firm.

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