These luscious, creamy mango coconut popsicles have fresh ripe mango and salted coconut milk. They are naturally vegan, dairy-free, and delicious!
Mangos are one of my favorite fruits. They're sweet, juicy, and wonderfully versatile in both sweet and savory dishes. Mangos also pair perfectly with coconut milk in these mango coconut popsicles. The flavor was requested by my mother's group and was super popular with the kids. Like many of my other popsicle recipes such as my coconut popsicles, these are dairy free so all the kids could eat them.
Mangoes: I use Kensington pride mangos in this recipe, but you and use whatever type of mango you like, as long as it has a strong mango flavor. It's important to use really ripe mangos that are almost on the verge of being over-ripe for maximum taste and sweetness.
Coconut milk: full-fat coconut milk helps give that characteristic coconut taste to these popsicles. You could use low-fat coconut milk but your popsicles will have less flavor and be icier.
Sugar: this recipe uses white sugar which keeps the flavors nice and clean and allows the mango and coconut flavors to shine.
To make mango and coconut popsicles
Cut up the mango. To cut the mango slice off each cheek, score in a grid pattern and pop the flesh inside out to make it easier to slice off. Cut off the slides and cut horizontally down the length. If you really want to get off every piece of mango flesh you can squeeze the last of the flesh off the mango spear with your hands, or just give it to your kids to suck off the last of the flesh 🙂
Blitz the mango flesh with one tablespoon of sugar and strain well. You will need about 20oz (600ml) of mango puree in total.
Shake your can of coconut milk well to ensure it's properly mixed. Open the can and pour it into a bowl. Add two tablespoons of sugar and a large pinch of salt. Mix well and taste, add more salt if needed.
Hot tip: make sure you have sufficient room in your freezer for your filled popsicle moulds Before you fill them and try to put them in the freezer, or there will be tears!
To make the popsicles fill the molds about ¼ of the way with mango puree. Freeze for about 20 minutes or until just set. Top up until half filled with coconut mix and freeze for another 20 minutes or so. Repeat twice more until the molds are full. Add sticks and freeze until firm.
For simpler popsicles you can also half fill with mango pulp, free for 30 minutes then top up with coconut mixture. Gently swirl, add sticks and then freeze until firm.
How to serve:
Remove from molds and enjoy!
How to store:
You can store these popsicles in an airtight container lined with baking paper between them to stop them from sticking together, in the freezer for up to a month.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making:
Mango and coconut popsicles
- Popsicle molds and sticks
- Mini food processor
- 2 - 3 large very ripe mangos
- 14 oz (400ml) can coconut milk
- 3 tablespoons granulated sugar
- 1 large pinch salt
- Peel mangos and remove internal spears, chop.
- Blitz until smooth and strain.
- Stir in 1 tablespoon sugar into mango puree.
- Open can of coconut milk, pour into a bowl. Add 2 tablespoons sugar and a large pinch of salt and stir until dissolved.
- Pour the mango pulp into the mold until they are about ¼ full. Freeze for 20 minutes or until just starting to set.
- Put in the coconut mix until half full. Freeze for another 20 minutes.
- Repeat with the remaining two layers.
- Add sticks and freeze overnight or until set.
- Remove from molds and enjoy!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.