Mango-Coconut Popsicles

These Mango-Coconut Popsicles are refreshing and naturally sweet and creamy. You’ll love them, your family will love them… basically everyone will love them. The best part? There’s only five ingredients and about 10-15 minutes of prep time. Enjoy these while lounging by the pool, hanging out in your backyard, or hiding inside next to the AC. This recipe is dairy-free, free of refined sugars, and plant-based.

A few notes on Coconut-Mango Popsicles

I’ve been on a popsicle kick lately! I got a new popsicle mold (this one from Amazon), and found it’s super fun to just experiment with different flavor combinations. It kind of brings out your creative side, I highly recommend it!

But it’s good to have a solid recipe to start with, so I’m sharing this one that I dreamed up over the weekend. Mango and coconut go well together (obvi), but the secret ingredient here is ginger. That’s right. Ginger gives these pops a little kick that pushes them past boring-ville.

Tips for making these popsicles

If you don’t have a high speed blender, then I have two recommendations for you. First, use fresh mango or allow your frozen mango to defrost before blending. This will be easier on your blender. Second, chop up the ginger and blend it just with the coconut milk to break it down. Then add the other ingredients and continue blending.

When you’re filling the pops, you can do what I suggest here and top off each pop with coconut milk. But there’s also a couple alternatives you can try. You could mix the entire can of coconut milk with the mango- the pops will be less interesting visually but taste even creamier! Or, you could try layering the mango mixture and coconut milk a little. For example, you’d fill the pops halfway with the mango mixture, add a little coconut milk, add the rest of the mango (leaving some space at the top), and then add more coconut milk. In the end you’d have even more of a swirling effect.

Last tip- whatever popsicle mold you use, there’s a technique to getting the pops out of the molds successfully. First, when filling the pops, be sure to leave about 1/4” of empty space at the top, so that the liquid can expand as it freezes. Second, when you’re ready to remove the pops from the mold, run them under warm water or fill a large bowl with warm water and let the pops sit in there. They’ll soon start melting just enough that you can easily slide them out of the molds.

I hope you love this summer dessert treat!

Ingredients

3 cups mango cubes- frozen or fresh

1” knob of ginger, peeled

1/4 t sea salt

2 T maple syrup

1 can full-fat coconut milk

Directions

Get your ingredients ready and make sure the coconut milk is fully blended. If the cream and water are separated, heat the contents gently on your stovetop or in the microwave and stir till everything is fully mixed.

Place the mango, ginger, salt, maple syrup, and 3/4 of the coconut milk in a high speed blender. Blend until fully mixed and creamy with little to no lumps/texture.

Fill your popsicle molds by carefully spooning in the mango mixture until each mold is filled about 80% of the way. Next, top off each mold with the coconut milk, leaving about 1/4” of space at the top of the mold. Add your popsicle sticks and stir each mold a little bit, to create a nice swirling effect.

Freeze for 6 hours or overnight.

Enjoy!