Coconut mango popsicles

coconut mango popsicles

I love homemade smoothies and popsicles in the summer time. They are such a special treat. I like that with homemade popsicles I can be sure that they are relatively low in added sugar, free of additives and full of fruits or veggies.

These mango coconut popsicles check all the boxes. Refreshing? Yes, definitely! But also full of fresh fruit and relatively low in added sugar. They are dairy-free and vegan too, if that matters to you.

If you like this coconut dessert recipe, you might also like these 3 coconut smoothie recipes.

Equipment Used: For these popsicles, I am using the Koji ice popsicle molds. I also used my KitchenAid food processor, but you could use a blender. My blender isn’t that great though.

These easy coconut mango popsicles are made with just mango, coconut milk, sugar and a pinch of salt. They have a strong toasted coconut flavor.

My husband said they taste like mango sticky rice and I totally get that. He’s here for the pull quotes. I’m so lucky that he adds to my food descriptions for me.

Recipe adapted from Food.com.

Recipe yields 6 popsicles, plus some extra mixture, depending on your popsicle mold.

vegan coconut mango popsicles

Coconut mango popsicles

1 cup chopped fresh mango
1 (13.5 oz) can full-fat unsweetened coconut milk
3 to 5 tbsp sugar (depending on the sweetness of the coconut)
1/8 tsp salt

Add all ingredients to a 4 quart pot on medium heat. Bring to gentle boil, then reduce to low and simmer for about 10 minutes. Taste for sweetness. Add the mixture to a blender and blend on high or on a smoothie setting for about 1 minute. Fill 6 ice-pop molds with the coconut mango mixture, divvying it up evenly. Let sit out until the mixture is at room temperature, then transfer to the freezer. Freeze until firm, about 4 hours or overnight.

Note: Using full-fat coconut cream yields a more creamy popsicle. The first time I made this, I used shelf-stable unsweetened coconut milk (So Delicious brand) and it was a more icy than I prefer. I used a can of Trader Joe’s unsweetened coconut milk. I think simmering the coconut milk thickened the mixture too.

These popsicles have lots of mango fiber in them, which I’m fine with and Paul was too. Maggie didn’t seem to mind either. But if you want a more smooth popsicle with no pulp, then strain it before filling the molds.

If you have trouble getting a popsicle out of its mold, just run it under warm water for about two minutes. Then try to wiggle it free from the mold.

P.S. Have you tried banana milk or microwave bread pudding?

I would love to hear what you have to say. Leave me a comment and I'll try to write back soon.

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