Upgrade your summer popsicles with these refreshingly delicious and creamy mango coconut popsicles made with fresh or frozen mango, or even canned mango pulp.
Simple, adaptable, vegan, gluten free popsicles that taste almost as creamy as an ice cream bar, and you only need 4 ingredients to make them!
I get a little grumpy when it’s too hot and humid in the summer, and it feels as if the last few summers have been especially stifling here in Ottawa. That’s when I get to work and stuff my freezer with all the frozen desserts that I can make room for, every summer.
While mango desserts such as classic mango popsicles, mango sorbet and mango panna cotta were a staple for me growing up in Sri Lanka, I first ate mango coconut popsicles in Australia! I’m sure any Aussie reading this would know Weis bars? Those babies were SO good, and took up permanent residence in my freezer once.
But since I can’t get my hands on them here, I make my own!
Why this recipe works
- Delicious, refreshing summer treat for kids and adults!
- Simple recipe and you only need 4 ingredients.
- These mango popsicles are so creamy, almost like an ice cream bar!
- These are vegan and gluten free.
- Very adaptable recipe so you can make these with what’s available to you.
Ingredients you’ll need
- Mangoes – You can use fresh OR frozen mangoes. Just make sure the mangoes are ripe and sweet. You can also use canned mango pulp.
- Coconut milk – You can use regular or lite coconut milk. Lite coconut may not be as creamy, however.
- Sugar – The amount of sugar you add to the mixture will depend on the sweetness of your mangoes. If they are not too sweet, you’ll need to add more sugar to enhance the fruity flavor for the popsicles. I use white sugar here, but you can use honey or maple syrup. However, honey or maple syrup will also change the flavor of the popsicles.
- Lime juice – Lime (and the tartness) brings out the fresh, fruity mango flavor even more!
- Salt – This is optional. Adding just a pinch helps to balance the sweetness, without yielding any saltiness to the popsicles. But adding more salt will make these popsicles sweet and salty, which my family actually LOVES, as it’s really refreshing on a hot summer day.
- Yogurt – This is also totally optional. You can use coconut yogurt (to keep this vegan), or regular yogurt. This transforms these creamy coconut popsicles into creamy mango lassi popsicles, with a lovely nutty tropical flavor from the coconut.
A quick note about coconut milk
- Coconut milk has a tendency to separate as it sits and settles. Using coconut milk that has an additive such as guar gum can minimize this separation.
- HOWEVER, in this recipe, because the mango pulp is really thick, the coconut milk disperses well throughout the mixture.
- Using frozen mango, or partially frozen mango, can make the mixture even thicker (and creamier), which will disperse the coconut mixture really well, without separating as it freezes.
Special equipment
If you’re using frozen or partially frozen mangoes, then you’ll need to use a high powered blender or a good food processor. Otherwise, you can use a regular blender.
How to make mango coconut popsicles (step by step overview)
Step 1 – Prepare the mangoes
You can use fresh mangoes for this recipe. Fiberless mango works best here, as the fibers can interfere with the creaminess of the final mixture. If you only have fibrous mango, then you can pass the mixture through a sieve to remove any big pieces of fiber as well.
Wash and peel the mangoes. Then slice off the cheeks of the mango and the sides of the seeds.
Cut the mango flesh into larger chunks and set aside.
OPTIONAL – If you want a softer, creamier mixture, then place the mango in the freezer. Mangoes that are partially frozen will create a lighter texture when blended.
Step 2 – Prepare the coconut mango base
Place the coconut milk, yogurt (if using), lime juice, and half of the sugar in the blender jug. Blend to dissolve the sugar in the coconut milk.
Then add the mango chunks and blend for a few minutes until the mangoes are completely blended into a smooth mixture.
Taste, and add more sugar and salt, if needed. Blend again for 1 – 2 minutes to allow the sugar to dissolve in the mixture.
If you’re using frozen mangoes, blending may take longer. You’ll need to use a blender tamper to help the mango pieces blend smoothly.
Avoid adding any more liquid, as this will dilute the mango flavor.
Step 3 – Pour into molds
I’m using 3 fl oz / 90 mL popsicle molds. You can use freezie bags instead of popsicle molds as well.
Fill the popsicle molds with the mango coconut mixture. If you used thawed mangoes, the mixture will be more fluid. However, if you used partially thawed or frozen mangoes, the mixture will be thicker and harder to “pour” into narrow molds.
Place the popsicle sticks in the molds and then transfer to the freezer to let them freeze fully, overnight.
Step 4 – Unmold and serve
Once frozen, the popsicles are ready to be served!
Remove the mango coconut popsicles from the molds. If you need to, dip the molds in warm water for a few seconds to loosen the frozen popsicles from the molds.
Enjoy!
You can also wrap unmolded frozen popsicles in parchment paper or popsicle bags and keep them in the freezer so you can easily enjoy these, whenever!
Variations
- Mango lassi popsicles – My favorite variation is to replace some (or all) of the coconut milk with yogurt (which I talk about in the recipe below too). The tanginess from the yogurt is delightful, AND I love mango lassi, so it’s a no brainer.
- Classic mango popsicles – If you’re not a fan of coconut, you can simply leave it out, and make these refreshing classic mango popsicles.
- Spicy creamy mango popsicles – Add a few pieces of jalapenos to the mixture when you’re blending the mangoes to add a touch of heat.
- Creamy coconut tropical popsicles – Replace about ⅓ of the mango with passion fruit for a super tropical, deliciously creamy popsicle.
My best recipe tips
- You can make layered mango popsicles too. They are visually stunning, but involve a bit more work. To do so, blend the mango separately, with added sugar (if needed), and lime juice. Then blend the coconut mixture separately as well, with sugar to sweeten the mixture. Then layer each mixture inside the popsicle mold, with each layer partially frozen before adding the next layer.
- Choose ripe mangoes. You can use overripe mangoes as well, but make sure there are no blemishes or discolorations. Mangoes with no fiber will give you a more silky texture, but you can also use fibrous mangoes too, provided you pass the mixture through a sieve to remove any large pieces of fiber.
- You can also use frozen mangoes for convenience, OR even mango pulp that you can buy from South Asian grocery stores or specialty stores.
- The amount of sugar you need for the recipe will depend on a number of factors. The ripeness of the mangoes you’re using (fresh or frozen), the natural sweetness and flavor of the mangoes (fresh or frozen), and personal preference. So keep that in mind when making these popsicles.
- I haven’t tried this recipe with other types of sweetener. That’s because white sugar doesn’t change the flavor of the final popsicle. But, you can use honey or maple syrup instead. Sugar substitutes can work as well, since the sugar doesn’t have any other function in the recipe besides adding sweetness.
- For an even creamier coconut mango popsicle, use mangoes that are partially or mostly frozen. This will create a whipped mixture instead of a runny mixture. However, you will need a high powdered blender to properly crush the frozen fruits.
- When filling the popsicle molds, make sure to leave a small gap on top (without filling the molds all the way to the top). The mixture expands as it freezes, so if your popsicle molds have lids, it will pop the lid as the popsicle freezes. I also like to use freezie bags or ice pop bags, as they are a low-mess option for popsicles.
Can I make these without popsicle molds?
Yes, you can! You can use freezie bags or ice lolly bags. But if you’d still like to enjoy traditional popsicles with popsicle sticks, then you can use plastic cups or paper cups with popsicle sticks too. I like to use 3 oz paper or plastic cups, and pour the mixture into each.
Then freeze the mixture for 1 – 2 hours, until it thickens enough to insert popsicle sticks that will stay upright. Then freeze until completely hardened.
When ready to serve, you can simply tear the paper cups, or gently loosen and remove the plastic cups.
More popsicle recipes you’ll love
- Or how about some homemade dog popsicles for the adorable pups in your life?😊
Recipe
Creamy Mango Coconut Popsicles
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 500 g mango flesh or chunks fresh or frozen, about 1 lb.
- 360 mL coconut milk 1 ½ cups, preferably full fat but you can use lite if you prefer (see recipes notes to substitute with yogurt)
- 100 g white sugar ½ cup
- 30 mL lime juice 2 tbsp / from 1 lime
- ⅛ tsp salt optional, increase up to ½ tsp for a sweet and salty popsicle
Instructions:
- If you're using fresh mango, make sure to weigh the amount of mango after peeling and cutting the flesh (and discarding the seed).500 g mango flesh or chunks
- For fluffier, creamier mango coconut popsicles, use partially frozen mango and full-fat coconut milk.
- In a high powered blender, place the coconut milk and half of the sugar, and pulse to dissolve the sugar.360 mL coconut milk, 50 g white sugar
- Add the mango chunks and lime juice. Blend for a few minutes until the mixture is smooth. If you're using frozen or partially frozen mango, it'll take longer to become smooth. Do not add extra water or coconut milk, as this will dilute the mango flavor.500 g mango flesh or chunks, 30 mL lime juice
- Taste the mixture and add the ⅛ tsp salt and more sugar if you want to make it sweeter. Blend to mix and dissolve the sugar well. Add more salt if you want to make sweet and salty mango coconut popsicles.⅛ tsp salt, 50 g white sugar
- The mango coconut base is now ready.
- Prepare 12 popsicle molds that have a volume capacity of 3 fl oz / 90 mL.
- Slowly pour OR spoon the mixture into the popsicle molds. If the mixture is thick, because you used frozen mangoes, you may need to use a spoon to fill the molds. Knock the popsicle molds on the countertop a few times to remove any air pockets.
- Place the popsicle mold lids back on and insert the popsicle sticks. Transfer the filled popsicle molds into the freezer to freeze overnight (or at least 6 hours).
- Once frozen, unmold the popsicles. How you do this will depend on the type of mold you're using. Usually the mold must be dipped in warm / slightly hot water for a few seconds to easily release the frozen popsicle.
- You can serve these as soon as they are unmolded.
- These frozen unmolded popsicles can also be put back in the freezer after wrapping them individually with freezer paper or parchment paper or plastic bags.
Recipe Notes
Adding yogurt to mango popsicles
Reduce the coconut milk to 1 cup / 240 mL. Add ½ cup / 120 g yogurt. You can use coconut yogurt to keep this vegan, or use regular Greek yogurt as well.Nutrition Information:
“This 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.”
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