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Mango and coconut popsicles

These luscious, creamy popsicles mango and coconut popsicles have fresh ripe mango and salted coconut milk and are dairy free
Prep Time20 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: dairy free, easy, icy block, icy pole, icy pole recipe, mango coconut, paleta, plant based, vegan
Servings: 10 popsicles, 3.4oz (100ml) each


  • popsicle moulds and sticks
  • Mini food processor


  • 2 - 3 large very ripe mangos
  • 14 oz (400ml) can coconut milk
  • 3 tablespoons caster 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.
  • Divide mango puree evenly between moulds until about ⅔ full.
  • Top with coconut milk mix.
  • Using an popsicle stick or similar gently stir pops to swirl mix.
  • Add sticks and freeze overnight or until set.
  • Remove from moulds and enjoy!


Because the mango is heavier than the coconut milk these will tend to settle a bit, but its still worth mixing to get a swirled effect in the pops.