Let's make some refreshing mango coconut popsicles. These fruity treats will take your taste buds on a tropical vacation! A simple and easy recipe perfect for summer.
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As the temperatures rise, nothing beats a refreshing popsicle to cool you down!
The sweet and tangy taste of mangoes goes so perfectly with the creamy goodness of coconut milk in these homemade popsicles.
These mango popsicles are:
- Refreshing
- Tangy
- Sweet
- Creamy
- Tropical
- Vegan
- Dairy-free
- Gluten-free
- Refined sugar-free
- And super easy to make!
Ingredient tips
Here's everything you'll need for these coconut mango popsicles:
Mangoes: It's best to use ripe mangoes as they are naturally sweet and most flavorful. You can tell that mango is ripe when it gives slightly when you squeeze it.
Frozen mango chunks can also be used, but you will want to thaw them so that they blend easily.
Coconut milk: You want to use full-fat coconut milk to give these popsicles the best texture. Use the type from a can, not a carton.
Step by step pictures
Here's how to make these creamy mango popsicles. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Peel and dice the mango. Reserve some mango chunks if you want to add them to the popsicles.
Step 2 - Blend the rest of the mango with coconut milk, lime zest, and the lower quantity of maple syrup until smooth.
Step 3 - Taste and adjust the sweetness as needed.
Step 4 - Pour the mixture into popsicle molds. Add the reserved mango chunks and shredded coconut, if using.
Step 5 - Cover with a lid, insert popsicle sticks and freeze for at least 8 hours.
Step 6 - To unmold, fill a baking pan with hot water. Place the tips of the mold in the hot water for 10 seconds, then remove the popsicles.
Vicky's top tip!
Allow room for expansion! The popsicles will expand slightly as they freeze, so leave about ¼ inch of headroom when you fill the molds.
Substitutions and variations
As an alternative to maple syrup, you can use agave syrup.
Lime goes especially well with the flavor of mango. However, you could easily use lemon or orange zest if that's all you have available.
For a spicy Mexican twist, add 1 tablespoon of Tajin seasoning to the mango mixture.
Create your own variations on this recipe by switching up the fruits!
- You can swap out one of the mangoes for 1 cup of strawberries to make strawberry mango ice pops.
- Or swap one mango for 1 cup of pineapple, kiwi, or papaya chunks for a more tropical vibe!
Serving
These mango coconut milk popsicles are perfect for a hot summer day, straight from the freezer!
Serve them as a refreshing dessert or as a midday snack.
Storage
To ensure that your homemade popsicles maintain their flavor and texture, it's best to remove them from the mold for longer storage. This will prevent them from picking up other flavors or getting freezer burn.
Store each mango ice pop in a sealed plastic bag or plastic wrap before storing them in an airtight container in the freezer. They can be stored for up to 1 month using this method.
Alternatively, and to avoid plastic waste, you can refreeze the popsicles on a baking sheet lined with parchment paper for around 20 minutes after unmolding them. This will help prevent them from sticking together.
Once they are refrozen, you can transfer them to an airtight container.
FAQs
Yes, you can use light coconut milk, but the popsicles may not be as creamy. The higher fat content of full-fat coconut milk helps the popsicles to have a less icy, more biteable texture.
More fruity ideas
This recipe is featured in the Best Vegan Mango Desserts, check it out for more delicious fruity treats!
You might also like our:
Vegan Coconut Rice Pudding with Mango
Recipe
Mango Coconut Popsicles
Equipment
Ingredients
- 2 cups (360 g) mango diced, about 2 medium mangoes
- 1 ¾ cups (400 ml) coconut milk full-fat
- 4-5 tablespoons (60-75 ml) maple syrup
- 2 teaspoons lime zest zest of 1 lime
- 3 tablespoons (20 g) shredded coconut unsweetened, optional
Instructions
- Prepare the mango. Peel it and then cut it into chunks. Set aside about ¼ cup or 50g of small mango pieces if you want to have some chunks of fruit in the popsicles.2 cups (360 g) mango
- Combine the remaining mango, coconut milk, lower quantity of maple syrup and lime zest in a blender and pulse until you have a smooth puree.1 ¾ cups (400 ml) coconut milk, 2 teaspoons lime zest, 4-5 tablespoons (60-75 ml) maple syrup
- Taste the mixture and add the extra maple syrup to increase the sweetness if desired.
- Pour the mango mixture into the popsicle molds. If adding the mango chunks, place a few pieces in each mold and use a butter knife or the end of a spoon to distribute them evenly.
- Optionally, sprinkle shredded coconut onto the surface of each popsicle and gently press down to get it to stick.3 tablespoons (20 g) shredded coconut
- Place the lid on the popsicle mold and then add a popsicle stick in the center of each well, leaving about 1 ½ inches or 4 cm of stick exposed.
- Freeze for 8 hours or until solid.
- Unmold the popsicles by filling a pan with hot water and placing the tips of the popsicle mold in the hot water for 10 seconds to make them release easier.
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
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