The healthy, 3-ingredient mango coconut popsicles are delightful as a midday snack, or dinner time dessert. I have no qualms serving them in the morning too. They are the perfect guilt-free frozen pleasure. Do give them a try!
Now that mangoes are here, every day is a mango day because mangoes, for me, are the quintessential summer flavor. While nothing beats eating them straight up, they are a wonderful addition to many foods – sweet and savory, but especially to frozen treats.
The tart, juicy, and sweet fruit that embodies the warmth and brightness of summer lends itself beautifully to all chilled desserts. But when mercury levels start to soar, my way to beat the heat and hydrate our bodies is a popsicle.
Kids (and who am I kidding, me too!) want an icy popsicle or two every day. Instead of loading up on store-bought versions that have questionable ingredients, we like to make our own. Needless to say, for the hot months of the year, my freezer is stocked with homemade popsicles!
Believe me, the unmolding of these chilled to perfection treats was such an event in our house!
How to Make Mango Coconut Popsicles?
During this time, the markets are flooded with fabulous fruit – cherries, apricots, peaches, plums, melons, and whatnot. I dream up tons of flavor combinations I can get out of them for icy popsicles.
Why this obsession with fresh fruit in popsicles? Because they let me easily cut down on the sugar.
I particularly love mango as it imparts a distinct aroma, sweetness, and creaminess to the pops. And that gorgeous bright yellow sunshine color is an instant cheer me up!
To make them, I blend coconut milk with vanilla bean paste and some maple syrup and keep it aside. I use a tiny bit of this mixture to puree mangoes.
When I have both blends ready, I alternately pour them in the molds to form gorgeous white and yellow layers.
That’s it, I freeze them overnight, and then next day we can binge on velvety, delicious, and perfect for a hot summer day mango coconut popsicle!
These popsicles are slightly sweetened with maple syrup. You could certainly substitute it with sugar or honey.
I didn’t need much of the sweetener because I used Safeda mangoes. They are naturally sweet, and the saccharinity comes to the fore with the recipe. If you don’t have Safeda, use the sweetest mangoes you can find.
For the milk, I prefer full-fat coconut as it adds so much oomph. The pops turned out to be creamy and not have that watery, icy feel to them.
You could, by all means, use thick, Greek yogurt instead of coconut milk or just regular full cream. For those whose hearts are stuck on regular milk, I recommend going half milk and half cream for best results.
The vanilla bean paste was a whim on my part as I had pods languishing at home. You can skip it. But if you love an extra depth of flavor, like me, and don’t have pods add vanilla extract.
Enjoying the mango coconut popsicles
The popsicles barely take 10 minutes of prep. The longest part (and not by much) is making the layers. I did for the heck of it and because food is more fun when it provides a pretty visual.
To make short work of the mango coconut popsicles, make swirls or just blend all the ingredients together and freeze.
The hardest part is not to peek into the freezer every few hours to check if they’re ready yet. That’s why I said, make them overnight.
Variations of mango coconut popsicle:
If you have my propensity to overbuy seasonal fruits and have a few neglected at the back of the fridge, use this truly versatile recipe to make all sorts of popsicles.
We’re just celebrating mangoes here in India, so they were my first pick. But if you have strawberries taking over fruit bowls in your part of the world, then replace the mangoes with the delicious red berries.
More popsicle recipes:
If you want to go all out, then jam all the fruits you have at hand as I did with my utterly fresh, ripe, and juicy Fruity Chia Seed Popsicles. The brown-black speckles of chia make them the prettiest frozen treats.
Any kind of fruit-filled popsicle is legit breakfast material, but if that’s too out there for you, I’ve even made the perfect morning variety – the Cardamom Spiced Plum & Granola Popsicles.
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Mango Coconut Popsicles
- 300 ml Coconut milk, full fat
- 1 tsp Vanilla Bean Paste/ Extract Optional
- 2/3 tbsp Maple syrup/ honey Yo may need to add more
- 1 large Mango, peeld and diced
- Blend the coconut milk, vanilla bean paste / extract, and maple syrup together. Taste and adjust for sweetness.
- Use a quarter of this mixture to puree the diced mangoes.
- Pour this mango mixture a quarter of the way through in your molds. Put this in the freezer for about 30 minutes. Add a quarter of the coconut mixture on top of the frozen mango mixture. Freeze for 30 minutes. Alternate this way till both the mixtures are used up.
- Freeze the layered popsicles for 10-12 hours.
- Unmold and enjoy!