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COCONUT MANGO POPSICLES

Delightfully Creamy Coconut Mango Popsicles for Summer Fun

Enjoy these Coconut Mango Popsicles, a refreshing tropical treat perfect for summer days.
Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 popsicles
Course: Desserts
Cuisine: Tropical
Calories: 120

Ingredients
  

For the Popsicles
  • 2 cups Frozen Mango Fresh mango can be substituted if available.
  • 1 cup Full-Fat Coconut Milk (cream only) Use only the thick cream layer from canned coconut milk.
  • 1/2 cup Almond Milk Can be substituted with any plant-based milk or omitted.
  • 2 tablespoons Honey Maple syrup can replace it for a vegan option.
  • 2 tablespoons Lime Juice Lemon juice can be experimented with.
  • 1 teaspoon Vanilla Extract Optional but recommended.
Optional Enhancements
  • 1 tablespoon Cornstarch Mix with water to create a slurry or omit.
  • 1/4 cup Shredded Coconut Used for garnish.

Equipment

  • high-speed blender
  • Popsicle molds

Method
 

Step-by-Step Instructions
  1. In a high-speed blender, combine frozen mango, the thick cream from the coconut milk, almond milk, honey, lime juice, and vanilla extract. If using cornstarch, create a slurry with water and add it to the blender. Blend until smooth.
  2. Pour the blended mixture into popsicle molds, leaving space at the top for expansion. Insert popsicle sticks and freeze for a minimum of 6 hours or overnight.
  3. To release the popsicles, run warm water over the outside of the molds for a few seconds. Optionally, sprinkle with shredded coconut and freeze for another 10 minutes.
  4. Remove from molds and enjoy the refreshing flavor of the popsicles on a hot day.

Nutrition

Serving: 1popsicleCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 10mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Use ripe, sweet frozen mango for best flavor. Silicone molds are recommended for easier removal.

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