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Creamy Coconut Mango Popsicles

creamy coconut mango popsicles - featured image

A simple, refreshing treat made with just three ingredients: ripe mangoes, full-fat coconut milk, and honey. These popsicles are creamy, naturally sweet, and perfect for hot summer days.

Ingredients

Scale
  • 2 cups ripe mangoes, peeled and chopped
  • 1 cup (240 ml) full-fat coconut milk
  • 2 tablespoons honey (or maple syrup/agave nectar for vegan option)
  • Optional: 1 teaspoon lime juice

Instructions

  1. Peel and chop about 2 cups (roughly 300 grams) of ripe mango flesh into chunks. If using frozen mango, let it thaw slightly.
  2. Shake a 13.5-ounce (400 ml) can of full-fat coconut milk well before opening. Measure out 1 cup (240 ml) and pour into blender.
  3. Add 2 tablespoons of honey (or maple syrup) to the blender.
  4. Blend mango chunks, coconut milk, and honey on high speed for 1–2 minutes until silky smooth with no chunks.
  5. Taste and adjust sweetness by adding more honey if desired. Add 1-2 tablespoons of coconut water or regular water if mixture is too thick.
  6. Pour mixture into popsicle molds, leaving a small gap at the top for expansion. If using cups, fill about 3/4 full.
  7. Insert sticks into molds or cover cups with foil and poke sticks through.
  8. Freeze for at least 6 hours or overnight until solid.
  9. To unmold, run warm water over the outside of molds for a few seconds and gently pull on sticks. Enjoy immediately.

Notes

Use ripe mangoes for best sweetness and flavor. Blend thoroughly to avoid icy chunks. Full-fat coconut milk ensures creamy texture. Adjust sweetness to taste. Freeze for at least 6 hours or overnight for best results. Warm water helps unmold popsicles easily. Optional lime juice brightens flavor.

Nutrition

Keywords: coconut mango popsicles, creamy popsicles, tropical popsicles, easy summer treats, dairy-free popsicles, gluten-free dessert, vegan popsicles