Description

A lush, smooth, and naturally sweet frozen treat made with ripe mangoes and full-fat coconut milk. These dairy-free, vegan popsicles are easy to make and perfect for summer.

Ingredients

Scale

3 cups chopped ripe mangoes (fresh or frozen)
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fresh lime juice
1–2 tablespoons honey or agave nectar (optional, to taste)
2 tablespoons coconut cream (optional, for swirl effect)

Instructions

Prepare the mangoes by peeling and chopping fresh mangoes into large chunks, or use frozen mango chunks. Place them in a blender.
Shake the can of full-fat coconut milk well and pour the entire contents into the blender with the mangoes.
Add the lime juice and sweetener (if using) to the blender.
Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy. Scrape down sides if necessary.
Taste the mixture and adjust sweetness or acidity as needed. Remember that freezing dulls sweetness slightly.
Pour the mixture into popsicle molds, leaving about 1/4 inch of space at the top for expansion.
If using coconut cream, dollop it on top and swirl gently with a toothpick.
Insert popsicle sticks into the molds. Cover with lids or plastic wrap to prevent freezer burn.
Freeze for at least 4 hours, or overnight for best results.
To serve, run the outside of the molds under warm water for 10-15 seconds to loosen, then gently pull the sticks to remove.

Notes

Use full-fat canned coconut milk for a creamy texture; avoid carton milk which is too watery. If using frozen mango, let it thaw slightly before blending. For best results, freeze overnight. Store in an airtight container for up to 3 months.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: Tropical

Nutrition

Serving Size: 1 popsicle
Calories: 90
Sugar: 8
Sodium: 10
Fat: 6
Saturated Fat: 5
Carbohydrates: 10
Fiber: 1
Protein: 1

Keywords: coconut mango popsicles, vegan popsicles, dairy-free dessert, summer treats, healthy snacks, gluten-free, frozen fruit pops