Nothing says summer more than a fresh ice pop. Here are two simple (and healthy) recipes perfect to tackle at home.

Vegan Strawberry-Orange Mango Ice Pops


Orange Mango Layer
¾ cup Natalie’s Orange Mango Juice
1½ cups frozen mango chunks
¼ cup canned coconut milk (light or full fat) 

Strawberry Layer
1 cup frozen strawberries
½ cup canned coconut milk (light or full fat)


  1. In blender, add Orange Mango Juice and ¼ cup coconut milk. Blend until smooth, then transfer into large cup.
  2. In blender, add strawberries and ½ cup coconut milk and blend until smooth.
  3. Scoop a spoonful of orange mango mixture into each ice-pop mold and follow with a scoop of strawberry mixture.
  4. Continue alternating between scoops of each mixture until molds are full.
  5. Place tops of molds on ice-pop sticks and freeze overnight, at least four to six hours.

Citrus Yogurt Ice Pops


1 32-oz container of nonfat vanilla Greek yogurt
1 16-oz bottle of Natalie’s Orange Beet Juice
orange slices (optional)

Additional Materials:

Wooden ice-pop sticks


  1. For a layered frozen pop, add yogurt one-third full into ice-pop mold, divided evenly between molds.
  2. Place in freezer for 30 minutes.
  3. Top with orange beet juice and orange slices.
  4. Insert ice-pop sticks.
  5. Continue freezing pops for four hours, or until firm.