Mango Coconut Popsicles
Creamy, dreamy tropical popsicles made with fresh mango and full-fat coconut milk, perfect for a refreshing summer treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4-6 hours freezing plus 10 minutes active
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 cups diced fresh mango (about 300g)
- 1 cup full-fat canned coconut milk (240ml)
- 2 tablespoons honey (30ml)
- 1 tablespoon freshly squeezed lime juice (15ml)
- 1 teaspoon vanilla extract (optional, 5ml)
- A pinch of salt
Instructions
- Peel and dice about 2 cups of ripe mango.
- Add diced mango, 1 cup full-fat coconut milk, 2 tablespoons honey, 1 tablespoon lime juice, a pinch of salt, and optional 1 teaspoon vanilla extract to a blender.
- Blend until completely smooth and creamy, adding a splash more coconut milk if too thick.
- Taste and adjust sweetness or lime juice as needed.
- Pour mixture into popsicle molds, leaving space at the top. Tap molds to release air bubbles, insert sticks.
- Freeze for at least 4-6 hours or preferably overnight until firm but creamy.
- To unmold, run molds under warm water for 10-15 seconds and gently pull out popsicles. Serve immediately.
Notes
Use full-fat coconut milk for best creamy texture. Freeze overnight for firm popsicles. Blend until silky smooth to avoid icy texture. Lime juice balances sweetness. Honey can be substituted with maple syrup or agave nectar for vegan option. Popsicles keep well up to 2 weeks in freezer.
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 14
- Sodium: 25
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 1
Keywords: mango popsicles, coconut popsicles, tropical treats, summer snacks, creamy popsicles, dairy-free, vegan option