These delicious mango coconut popsicles feature sweet, fruity freshness and coolness and tropical flavors of mango and coconut, paired with little pockets of peppery heat from candied jalapeƱos!
With summer just around the corner, it’s time to make room for frozen desserts in your freezer again. I get a little grumpy when it’s too hot and humid, so this is especially true for me. š
Mango coconut popsicles
These mango coconut popsicles are in a way a tribute to my childhood. I think I’ve mentioned before, how much we used to eat mangoes while growing up in Sri Lanka.
In that tropical climate, those things grow like weeds, and they are always so ripe and juicy and delicious. I often ate mangoes (and guavas and pineapples) with some salt, pepper and chili powder, which was really the norm for my cousins and myself. And pretty much every other kid I knew. Mango lassi was also one of our favourites!
I honestly cannot think of anything as tropical or as nostalgic as the combination of mangoes, peppery heat and coconut! Hence, these Jalapeno Mango Coconut Popsicles!
And having said all that, I first ate mango coconut popsicles in Australia! š I’m sure any Aussie reading this would know Weis bars? Those babies are insanely good, and took up permanent residence in my freezer once. But since I can’t get my hands on them here in the US, I made my own version!
This recipe however doesn’t have too much heat. The process of candying the jalapenos removes the heat from the peppers somewhat, leaving it with just the flavour of the jalapenos and maybe just a hint of the heat.
However you can leave out the jalapenos altogether too if you prefer. Personally, I love it (so does Mr K), and even turned up the heat a little more in our second batch of popsicles.
That paradoxical combination of the sweet, fruity coolness of the popsicle and the little pockets of peppery heat, is one that’s sure to surprise you with how well it works!
Incorporating jalapeƱos into the popsicles
The last time I made these, I placed thin slices of jalapeno peppers on the outside of the popsicle (see picture above). This time I incorporated it in to the popsicle.
This way, not only do you have a more even distribution of the jalapeno flavour through out the popsicle, but the little candied jalapeno slices come as a nice surprise when you do come across them.
And I love the contrast between mango and coconut too. Sweet, fruity mango and creamy, refreshing coconut – there’s no way you can go wrong with that combo. Same as with this no bake coconut strawberry cheesecake!
And it doesn’t hurt that these are pretty to look at either! š A quintessential summer treat in both flavour and appearance!
More delicious popsicle recipes you’ll love
Recipe
Mango Coconut Popsicles (with jalapeƱo)
US based cup, teaspoon, tablespoon measurements. Weightā āmeasurementsā āareā ārecommendedā āforā āaccurateā āresults whenever available.
Common Measurement ConversionsIngredients:
- Makes about 7- 3 fl oz popsicles
- 1 lb of mango chunks frozen or fresh or canned is fine, but make sure it’s a sweet mango
- 1/2 cup of water
- 1/2 cup of sugar
- 2 -3 jalapeno peppers or 1 serrano pepper about 4 inches long
- 1/2 tsp salt
- 1 tbsp lemon or lime juice
- 1 cup of coconut milk
Instructions:
- If using frozen mango, make sure to thaw it out before use.
- Halve the jalapenos and then slice them fairy thick, and place them in a small saucepan. Add the water and sugar and heat over medium heat. Stir to dissolve the sugar. Let this mix come to a boil, and lower the heat to simmer for a few minutes until you have a simple syrup. Drain the pepper slices (save them, do not throw them away) and transfer the syrup to another container.
- Pour the one cup of coconut milk into the same saucepan and heat, to bring to a boil. Lower the heat, and add enough of the sugar syrup to sweeten it to your liking. Turn the heat off and let it come to room temperature.
- In a blender, place the mango, lime (or lemon) juice, and salt. Process until you have a smooth mix. Add the candied pepper slice and process just enough to roughly chop the slices – you want to have little bits of jalapeno peppers still visible.
- Pour the mango puree into a jug and add enough of the sugar syrup to sweeten. Mix well and set aside.
- To make the popsicles – with a table spoon, add 1 – 1 1/2 tbsp of the sweetened coconut milk (depending on your popsicle mold, and personal preference you can add more or less). Place the molds in the freezer and let them partially set (about 30-45 minutes). Next pour the mango puree – about double the amount of the sweetened coconut milk. To create the swirl effect, use a skewer and create the swirl pattern gently without mixing the two layers too much.
- Repeat the process one more time, ending with a layer of mango puree on top, and insert the popsicle base. Freeze overnight.
Recipe Notes
Raw jalapeno perhaps isn’t the best thing to chew on – but candied jalapeno, is a different story! Tastes amazing on its own!
āThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.ā
I love making my own popsicles! Not only do I get to play around with awesome flavour combos, they can be a whole lot of fun too! Imagine making these with kids? š
Plus it’s healthier since you only use natural ingredients. Not that it would make any difference to kids! I mean the stuff we used to eat, when we were little… I remember filling up plastic popsicle molds with sugar-drinks like Coca cola, Fanta and my personal favourite Portello, and hiding them in my grandmother’s freezer. Do you have a favourite popsicle flavour? š
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