These Coconut Mango Popsicles are the ultimate summer treat—tropical, creamy, and totally refreshing! With luscious mango blended together with rich coconut cream and a hint of tangy lime, every bite tastes like a mini-vacation. If you love simple, real ingredients and flavors that scream sunshine, you’ll be obsessed with these popsicles all season long.
Why You’ll Love This Recipe
- Irresistibly Creamy: Using only the thick coconut cream gives these popsicles a rich, velvety texture that tastes decadent but is secretly simple.
- Naturally Sweetened: Honey enhances the mango’s sweetness but keeps these treats free from refined sugar—making them perfect for kids and adults alike.
- Big Tropical Flavor: The combination of juicy mango, coconut, and zippy lime creates a flavor explosion that’s vibrant and ultra-refreshing.
- Simple and Wholesome: Just a handful of real-food ingredients and you’re on your way to dreamy, homemade Coconut Mango Popsicles—no ice cream maker necessary!
Ingredients You’ll Need
Every ingredient in these Coconut Mango Popsicles is chosen for maximum flavor and freshness, while keeping the process fabulously easy. Here’s what makes this frozen treat come together so perfectly, and how each ingredient brings its magic to the mix.
- Frozen mango: Go for frozen mango for both convenience and that juicy, sun-ripened flavor—even better if you can snag sweet mango at peak season and freeze it yourself.
- Full-fat coconut milk (cream only): Scoop out the thick, luscious coconut cream from a well-chilled can to ensure your popsicles are creamy and rich, never icy.
- Almond milk: This lightens up the mixture just enough, giving a subtle nutty backdrop without overpowering the tropical flavors.
- Honey: For sweetness that complements the fruit—plus, it’s less cloying than sugar and lends a gorgeous floral note.
- Lime juice: Adds pop and brightness, balancing the sweetness and making these popsicles sing with tropical flair.
- Vanilla: Just a little splash deepens the aroma and gives the pops a cozy, rounded finish.
- Cornstarch (optional): For super smooth, scoopable pops; a tiny bit helps prevent iciness—especially if you want your pops silky, not brittle.
- Shredded coconut (optional): A sprinkle on the outside adds a bit of fun texture and an extra coconut kick!
Variations
One of the best things about Coconut Mango Popsicles is how ridiculously easy it is to customize them! Whether you have allergies, dietary restrictions, or just a creative mood, here are some of my favorite ways to mix things up to make these popsicles truly your own.
- Dairy-Free Variation: Easily swap almond milk for oat or soy milk to keep these vegan and allergy-friendly.
- Berry Twist: Toss in a handful of frozen strawberries or raspberries for a gorgeous color and extra tang.
- Lighter Option: Sub honey with agave or maple syrup for a vegan treat, or reduce the amount for a less-sweet bite.
- Chunky Style: Stir some diced mango or kiwi into the blended mixture before freezing for popsicles with a surprise burst of juicy fruit in each bite.
How to Make Coconut Mango Popsicles
Step 1: Blend Until Creamy
Toss the mango, coconut cream, almond milk, honey, lime juice, vanilla, and cornstarch (if you’re using it) into a blender or food processor. Blend everything until you’ve got a completely smooth, creamy mixture—no chunks, no lumps, just pure tropical magic. If your blender is struggling, pause and give everything a quick stir or add a splash more milk to help things along.
Step 2: Pour and Freeze
Once the mixture is totally smooth, pour it carefully into your popsicle molds. Don’t forget to leave a little space at the top for expansion as they freeze! Insert popsicle sticks, then transfer the molds to the freezer. Let them freeze for at least 6 hours, or—if you can stand the wait—overnight for the best texture.
Step 3: Finishing Touches
When the popsicles are fully frozen, unmold them—running the mold under warm (not hot) water makes this a breeze. For an extra tropical touch, wet the surface of each pop and quickly sprinkle with shredded coconut. Pop them back in the freezer for a few minutes to set if you’re not devouring them right away!
Pro Tips for Making Coconut Mango Popsicles
- Best Mango Flavor: If you use very ripe, sweet mangoes (fresh or frozen), your pops will have that punchy, tropical burst—taste your fruit before blending!
- Ultra-Creamy Texture: Only use the solid coconut cream from the top of the can for the richest, most scoopable popsicles, and don’t skip the cornstarch if you want them velvety.
- Easy Release: Run the popsicle mold under warm water for a few seconds, then gently wiggle to release—no tugging or breaking required.
- Topping Success: Dampen the popsicles just a little before rolling in shredded coconut to help it stick perfectly, then give them a quick chill to set the topping before serving.
How to Serve Coconut Mango Popsicles
Garnishes
For a festive, picture-perfect finish, sprinkle your popsicles with extra shredded coconut, a dusting of lime zest, or even a drizzle of melted dark chocolate. Not only do these toppers add flavor and texture, but they turn Coconut Mango Popsicles into a tropical showstopper—especially for summer parties or BBQs!
Side Dishes
Pair these popsicles with a bright fruit salad, crunchy coconut cookies, or even a frosty drink like iced tea with pineapple. They’re amazing as a cool finish to any spicy dinner, from tacos to curry, or served alongside other homemade pops for a rainbow dessert board.
Creative Ways to Present
Set out the popsicles in a chilled tray of crushed ice for a party-worthy display, or wrap each one in wax paper and tie with a thin bit of raffia for a beachy vibe. For kids, layer the Coconut Mango Popsicles with ribbons of fruit puree for a “sunset” effect—every bite is a colorful surprise!
Make Ahead and Storage
Storing Leftovers
Coconut Mango Popsicles store best in an airtight bag or container in the freezer—just make sure they’re fully frozen before packing, and separate with a little parchment if you’ve garnished them so they don’t stick together.
Freezing
Keep the popsicles at the back of your freezer where the temperature stays steady. When stored properly, they’ll stay deliciously fresh (and free from freezer burn) for up to a month—though they rarely last that long!
Reheating
Since these are meant to be enjoyed frozen, there’s no need to reheat! If anyone likes their popsicles a little softer, just let them sit at room temperature for 4–5 minutes before eating for that creamy, dreamy melt.
FAQs
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Can I use fresh mango instead of frozen for these Coconut Mango Popsicles?
Absolutely! Just dice and freeze your fresh, very ripe mango until solid before blending. This helps achieve that lush, creamy texture. If you blend with fresh (unfrozen) mango, the mixture may take a little longer to firm up in the freezer.
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How do I get the coconut cream out of the can?
Chill your can of full-fat coconut milk overnight, then open and scoop only the solid cream from the top—reserve the watery part for smoothies. This trick makes your Coconut Mango Popsicles extra thick and dreamy!
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What can I use if I don’t have popsicle molds?
No molds? No problem! Paper cups or sturdy ice cube trays work brilliantly—just cover with foil and poke a wooden stick through the center before freezing. They won’t be perfect in shape, but they’ll taste just as amazing.
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Can I make these popsicles vegan?
Definitely! Simply swap the honey for maple syrup or agave nectar, and use your favorite plant-based milk. The Coconut Mango Popsicles will still be creamy, luscious, and 100% dairy-free.
Final Thoughts
If you’re craving a burst of sunshine and a taste of the tropics, you simply have to try these Coconut Mango Popsicles. They’re pure joy on a stick—easy to make, impossible to resist, and guaranteed to make you (and everyone you share them with) smile. So freeze up a batch and bring a little summer to your day, no matter what the weather!
Print
Coconut Mango Popsicles Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 popsicles 1x
- Category: No-Cook
- Method: Blending
Description
Cool off with these refreshing Coconut Mango Popsicles that are a tropical delight on a stick. Creamy coconut milk blends with sweet mango for a delicious frozen treat that’s perfect for hot summer days.
Ingredients
Mango Mixture:
- 2 cups frozen mango
- 1/2 cup almond milk
- 1/4 cup honey
- 1 Tbsp lime juice
- 1 tsp vanilla
- 1 Tbsp cornstarch, optional
Coconut Cream:
- 1 14 oz. can full-fat coconut milk, cream only
Garnish (optional):
- Shredded coconut
Instructions
- Blend: Put all ingredients, except shredded coconut, in a blender or food processor. Blend until smooth.
- Pour and Freeze: Pour the mixture into popsicles molds and insert popsicles sticks. Freeze for at least 6 hours. Store the popsicles in the freezer until ready to eat.
- Garnish (optional step): Once the popsicles are frozen, take them out of the popsicle molds and briefly run them under cold water just to wet the surface. Then sprinkle with shredded coconut and return them to the freezer to ensure the shredded coconut sticks to the popsicles. Keep in the freezer until ready to enjoy!
Notes
- Note 1: You can use fresh mango if preferred, but frozen works well for a colder popsicle.
- Note 2: Make sure to use only the thick cream part of the coconut milk for a creamier popsicle.
- Note 3: Cornstarch helps to thicken the popsicle mixture for a smoother texture.
- Note 4: If you don’t have popsicle molds, small paper cups can be used with popsicle sticks inserted.
- Note 5: To prevent freezer burn, store the popsicles in an airtight container or wrap them individually.
