Coconut Mango Popsicles

These Coconut Mango Popsicles are the ultimate tropical escape in frozen form. Creamy coconut milk swirls together with naturally sweet mango to create a refreshing, dairy-free treat that’s perfect for sunny days. They’re vibrant, easy to make, and a guaranteed crowd-pleaser for both kids and adults.

Two coconut mango popsicles on a chilled white plate with scattered ice and hints of mango in the background.
Clock symbol indicating preparation, baking, and chilling times

Prep – 10 minutes
Freezing – 4 hours

Illustration of a scoop of ice cream in a cone.

6-8 popsicles
Ingredients
  • 1 ½ cups (360ml) canned coconut milk (full fat)
  • 1 ½ cups (300g) fresh mango chunks
  • 2 tbsp (25g) maple syrup or honey
  • 1 tsp vanilla extract
  • Pinch of salt
Instructions
  • Blend all ingredients until smooth.
  • Pour into popsicle molds and insert sticks.
  • Freeze for at least 4 hours or overnight.
  • To serve, run mold under warm water to release.

Tips & Tricks

  • Use full-fat canned coconut milk for creamier popsicles and better texture.

  • Blend fresh or frozen mango chunks until smooth — strain if you prefer a silkier consistency.

  • Add a squeeze of lime juice for a tangy kick that enhances the mango flavor.

  • Let the popsicles freeze for at least 4 hours or overnight for best results.

  • To easily release from molds, dip briefly in warm water before pulling out.

  • Serve straight from the freezer on hot afternoons or after outdoor meals.

  • Add popsicle sticks to reusable silicone molds for an eco-friendly option.

  • Great for summer BBQs, poolside snacks, or guilt-free dessert alternatives.

Related Recipes

  • Peach Sorbet – Offers a mellow stone fruit flavor for a summery frozen variety.

  • Lemon Sorbet – The citrusy brightness balances the creaminess of coconut in flavor pairings.

  • Vegan Lemon Olive Oil Cake – For a baked pairing that’s rich yet still refreshing.