Creamy Mango Coconut Popsicles

Three yellow popsicles placed on a bed of ice cubes with more fresh and cut up mangoes in the background.

Creamy Mango Coconut Popsicles

Course: Desserts, Frozen Desserts, Snacks

Cuisine: Asian, Fusion

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 45

Freezing time (overnight): 8

Total Time: 8 45

Servings: popsicles (3 fl oz)

Calories: 114kcal

Author: Dini Kodippili

Refreshingly delicious and creamy mango coconut popsicles made with just 4 ingredients! Simple, vegan, gluten free, super adaptable popsicles that are as creamy as an ice cream bar!

EASY - Very simple recipe. All the ingredients are blended and then frozen in popsicle molds. That's it. But you can also easily customize the recipe to your liking.

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Ingredients

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.

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