If you’re searching for a tropical treat that’s outrageously simple and wonderfully refreshing, Coconut Mango Popsicles are about to become your new freezer staple. Bursting with creamy coconut, sun-sweet mango, and just a whisper of lime, these popsicles taste like pure sunshine on a stick—perfect for beating the heat, delighting kids, and impressing grown-up guests alike.
Why You’ll Love This Recipe
- Tropical Flavor Bomb: Every bite delivers a sun-kissed blend of sweet mango and luscious coconut that instantly transports you to the beach—no plane ticket required!
- Creamy & Dairy-Free: Thanks to coconut milk and almond milk, these popsicles are deliciously creamy without a drop of dairy—perfect for sharing with everyone.
- Quick, Easy Prep: Just blend, pour, and freeze! No fussy steps or specialty tools needed—making it a dreamy summer project for kids and busy folks alike.
- Customizable Treat: Whether you love them sweet, tangy, or extra coconutty, it’s a snap to tweak this recipe to suit your craving.
Ingredients You’ll Need
One of the best things about Coconut Mango Popsicles is their simplicity. Every ingredient plays a starring role—bringing color, creaminess, and brightness to every bite—so it’s worth grabbing the best you can find!
- Frozen Mango: Frozen mangoes whip into a thick, creamy base and give the popsicles their sunshine-yellow hue. If you have fresh mango, simply slice and freeze before blending.
- Full-Fat Coconut Milk (Cream Only): This is your magic ingredient for luscious texture and velvety richness—don’t skip on full-fat or you’ll miss the indulgence!
- Almond Milk: Helps lighten the mixture while adding a hint of nutty flavor and keeping everything dairy-free.
- Honey: Adds natural, gentle sweetness that lets the mango shine. Swap with maple syrup or agave if needed.
- Lime Juice: A squeeze of lime brightens every bite, waking up the flavors and balancing the coconut’s richness.
- Vanilla: A splash of vanilla rounds out the tropical notes and gives a “dessert shop” finish.
- Cornstarch (optional): If you love extra-creamy, break-resistant popsicles, cornstarch is a handy trick for a smooth, pliable bite.
- Shredded Coconut (optional): For those toasty, chewy flakes on the outside—totally optional but such a fun touch!
Variations
It’s nearly impossible to make these Coconut Mango Popsicles “wrong”—so don’t hesitate to riff on the flavors, swap ingredients, and invent your own freezer masterpieces. Here are some fun twists to spark your creativity!
- Swirl in Other Fruit: Try layering the popsicle molds with pureed pineapple, peach, or strawberry for a beautiful marbled effect and a different fruity pop.
- Make It Vegan: Replace honey with pure maple syrup or agave nectar to keep your popsicles entirely plant-based.
- Kick Up the Tang: Add extra lime juice or a touch of passionfruit for a tangier, tropical treat.
- Extra Crunch: Stir in toasted coconut flakes or chopped macadamia nuts right before pouring into molds for irresistible texture.
How to Make Coconut Mango Popsicles
Step 1: Blend Everything Up
Add the frozen mango, coconut cream (scoop the top “cream” from the can), almond milk, honey, lime juice, vanilla, and (if using) cornstarch to your blender or food processor. Buzz it all together until completely smooth and creamy—stop and scrape down the sides as needed. The mixture should be thick, velvety, and dreamy.
Step 2: Pour Into Molds & Freeze
Once the mixture is blended, carefully pour it into your popsicle molds. Give the molds a little tap to remove any air bubbles, then insert the popsicle sticks. Place in the freezer and let them chill undisturbed for at least 6 hours, or overnight for best results—and try not to peek!
Step 3: Garnish & Enjoy!
When the popsicles are fully set, briefly run the outside of the molds under cool water—this helps release the pops easily. If you’re feeling festive, lightly wet the popsicles and roll or sprinkle them with shredded coconut for that beachy finishing touch. Pop them back in the freezer until you’re ready to enjoy your Coconut Mango Popsicles in their full tropical glory!
Pro Tips for Making Coconut Mango Popsicles
- Choose the Creamiest Coconut Milk: Always use the thick “cream” from a chilled can of full-fat coconut milk for popsicles that melt slowly and turn out extra luscious.
- Don’t Rush the Freeze: Patience pays off—let your popsicles freeze solid (at least 6 hours) so they unmold perfectly and have that satisfying “snap.”
- Cornstarch for the Win: If your popsicles sometimes get icy, a tablespoon of cornstarch in the blend keeps them smooth and creamy (it’s a tiny trick with big results!).
- Make Double Batches: Coconut Mango Popsicles vanish fast—make extra and store in a zip-top bag so there’s always a frosty treat on hand!
How to Serve Coconut Mango Popsicles
Garnishes
A quick roll in shredded coconut takes these popsicles from everyday treat to gourmet delight—think festive party tray! You can also drizzle them with melted dark chocolate or scatter a pinch of lime zest over the top for an extra burst of color and zing.
Side Dishes
Serve Coconut Mango Popsicles with a bright fruit salad, a platter of fresh berries, or even a squeeze of extra lime wedges on the side. For a backyard barbecue, pair with grilled pineapple or a light coconut sorbet for the ultimate tropical finale.
Creative Ways to Present
For a show-stopping dessert bar, try setting out a “decorate your own popsicle” station with little bowls of nuts, toasted coconut, dried fruit, and sprinkles. Or freeze pops in fun, novelty-shaped molds—kids (and adults!) adore the playful shapes and extra toppings.
Make Ahead and Storage
Storing Leftovers
Once fully frozen and unmolded, stash the Coconut Mango Popsicles in a freezer-safe container or silicone bag. Use parchment between layers to keep them from sticking to each other and preserve that just-made freshness.
Freezing
These popsicles can be made days (or even weeks) ahead—just store them in the back of your freezer, where the temperature stays coldest, and they’ll be ready for grab-and-go snacks anytime those cravings strike.
Reheating
Thankfully, reheating isn’t needed for popsicles! If they’re a little too firm straight from the freezer, simply let them sit at room temperature for 2–3 minutes for the creamiest bite.
FAQs
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Can I use fresh mango instead of frozen?
Absolutely! Just peel, chop, and freeze the fresh mango chunks ahead of time. Frozen mango gives the popsicles their ultra-creamy texture and helps them freeze faster and smoother.
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Do I really need to use the cream part of the coconut milk?
For the creamiest results, yes—using just the thick cream creates velvety, ice-cream-like popsicles. If you use the whole can with water, the pops may be slightly icier, but still utterly delicious.
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Are Coconut Mango Popsicles suitable for vegans?
They sure can be! Swap the honey for maple syrup or agave, and you’ll have a completely plant-based, dairy-free treat bursting with tropical flavor.
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My popsicles are hard to remove from the mold—what can I do?
Simply run the outside of the mold under cool (not hot) running water for 20–30 seconds. This loosens the pops just enough to slide out smoothly, with no breakage or cracks.
Final Thoughts
There’s something truly irresistible about Coconut Mango Popsicles—simple, sunshiny, and bursting with tropical flavor. Whether you make them spur-of-the-moment or prep ahead for summer fun, I hope you’ll find them as delightful as I do. Don’t wait—give them a try, and let a little burst of mango-coconut magic brighten your day!
Print
Coconut Mango Popsicles Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 popsicles 1x
- Category: Blending
- Method: Blending
- Cuisine: Tropical
- Diet: Vegetarian
Description
Cool off with these creamy and refreshing Coconut Mango Popsicles. Made with frozen mango, coconut milk, almond milk, honey, and a hint of lime juice, these tropical treats are perfect for hot summer days.
Ingredients
Frozen Mango:
- 2 cups
Full-Fat Coconut Milk:
- 1 14 oz. can (cream only)
Almond Milk:
- 1/2 cup
Honey:
- 1/4 cup
Lime Juice:
- 1 Tbsp
Vanilla:
- 1 tsp
Cornstarch:
- 1 Tbsp (optional)
Shredded Coconut:
- Optional, for garnish
Instructions
- Blend: Put all ingredients, except shredded coconut, in a blender or food processor. Blend until smooth.
- Pour and Freeze: Pour the mixture into popsicles molds and insert popsicle sticks. Freeze for at least 6 hours. Store the popsicles in the freezer until ready to eat.
- Garnish (optional step): Once the popsicles are frozen, take them out of the molds, run under cold water, sprinkle with shredded coconut, and return them to the freezer until ready to enjoy.
Notes
- Note 1: Use ripe mango chunks for best flavor.
- Note 2: Ensure to use only the cream part of the coconut milk for a creamy texture.
- Note 3: Cornstarch helps in thickening the mixture if desired.
- Note 4: Popsicle molds can vary in size, adjust the quantity accordingly.
- Note 5: Popsicles can be stored for up to a month in the freezer.
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
