Creamy Mango Coconut Popsicles
These easy homemade popsicles blend ripe mangoes and creamy coconut milk for a tropical treat that’s perfect for summer. With just five simple ingredients and a sprinkle of toasted coconut, they’re dairy-free, gluten-free, and irresistibly creamy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8–10 popsicles 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
- 2 large or 3 medium ripe mangoes (about 2 cups, peeled, pitted, and diced)
- 1 can (13.5 oz) full-fat coconut milk
- 3–4 tablespoons honey or maple syrup (to taste)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened shredded coconut (for topping)
- Pinch of sea salt (optional)
- Fresh mint leaves, chopped (optional, for garnish or blending)
- Chili powder or Tajin (optional, for a spicy twist)
Instructions
- Add 1/2 cup unsweetened shredded coconut to a small, dry skillet over medium-low heat. Stir constantly for 3–5 minutes until golden brown and fragrant. Transfer to a plate to cool.
- Peel and dice mangoes (about 2 cups). If using frozen mango, thaw and drain excess liquid. Reserve a few tablespoons of diced mango for texture, if desired.
- Add diced mango, coconut milk, honey or maple syrup, lime juice, vanilla extract, and optional sea salt or mint to a blender. Blend on high for 30–45 seconds until creamy and smooth. Taste and adjust sweetness or lime as needed.
- If reserved, gently stir in extra diced mango for fruit chunks. Optionally swirl in extra coconut milk for a marbled look.
- Pour the mixture into popsicle molds, leaving about 1/4 inch at the top. Sprinkle toasted coconut into each mold, gently pressing so it sticks.
- Insert popsicle sticks into the center of each mold.
- Freeze molds for at least 6 hours, or overnight for best results.
- To unmold, run molds under warm water for 10–20 seconds and gently wiggle the sticks. Serve immediately or transfer popsicles to a freezer bag for later.
Notes
For vegan popsicles, use maple syrup or agave instead of honey. Taste the mixture before freezing, as flavors mellow when frozen. Use full-fat canned coconut milk for the creamiest texture. If you don’t have popsicle molds, use small paper cups or ice cube trays. Popsicles keep for up to 4 weeks in the freezer. For extra fancy popsicles, dip in melted white chocolate and sprinkle with more toasted coconut.
Nutrition
- Serving Size: 1 popsicle
- Calories: 130
- Sugar: 12
- Sodium: 10
- Fat: 7
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 1
Keywords: mango popsicles, coconut popsicles, dairy-free dessert, summer treat, tropical popsicles, gluten-free, vegan option, easy popsicle recipe, homemade popsicles, fruit popsicles