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Pile of mango coconut popsicles in a bowl with ice.

Mango and coconut popsicles

Author: Sarah Brooks
These luscious, creamy popsicles mango and coconut popsicles have fresh ripe mango and salted coconut milk and are dairy free.
5 from 1 vote
Prep Time 20 mins
Cook Time 0 mins
Chilling time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert, Snack
Cuisine American
Servings 10 popsicles, 3.4oz (100ml) each
Calories 92 kcal


  • 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!


For easier popsicles half fill the molds with mango first.  Freeze for about 30 mins, then top with coconut mix and gently stir.  Add sticks and freeze until firm.  


Calories: 92kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 9mgPotassium: 87mgSugar: 4gVitamin C: 0.4mgCalcium: 7mgIron: 1mg

Nutritional Disclaimer

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.

Keywords: dairy free, icy pole, plant based, vegan
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