Mango Pitaya Ombre Crunchsicles That Melt In Your Mouth

Pitaya Mango Ombré Crunchsicles

Skip smoothie bowls and refresh with these creamy sunset-coloured frozen treats instead.



For the popsicles

  • 2 Calypso mangoes, diced
  • 4 tsp Pitaya powder, (I used Just Blends)

For the crunch

For the chocolate drizzle

  • 4 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup
  • 3 Tbsp raw cacao powder


  1. For the popsicles, place the mango into a food processor or blender and blend until smooth. You may need to scrape down the sides then blend again to get out any chunks.
  2. Add 1 Tbps of mango puree to each popsicle mould.
  3. For the ombré effect, add 1 tsp Pitaya powder to the remaining mango puree and stir until combined.
  4. Add 1 Tbps of Pitaya-mango puree to each popsicle mould.
  5. Continue to add Pitaya powder to the mango puree, one teaspoon at a time, until the moulds are full.
  6. Pop the lid on and push the wooden sticks into the popsicles. Place in the freezer for 3 hours or until set.
  7. For the chocolate drizzle, combine all ingredients in a small bowl. Once combined, Transfer into a pouring bottle and allow to set in the fridge.
  8. Once the popsicles are fully frozen (and ready to serve), dip base of moulds in warm-ish water and slide out the mould.
  9. Place on cooling rack lined with baking paper. Drizzle with chocolate and diced tigernuts. Enjoy immediately.

Tip: To save any leftover pops I wrap them in plastic wrap and freeze individually so they don’t stick.


Note: I used these stainless steel paddle pop ice block moulds from Biome Australia.

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