If you’re looking for a tropical, creamy treat to whisk you away to paradise—even on an ordinary weeknight—these Coconut Mango Popsicles are your answer. With sweet sun-kissed mango and luscious coconut layered together, they’re as beautiful to look at as they are to eat. Each bite is a burst of sunshine that instantly transports you to a warm, breezy island.
Why You’ll Love This Recipe
- Tropical Flavor Explosion: Every bite is a dance between juicy mango and silky coconut, capturing vacation-in-a-bite magic—no passport required.
- Dairy-Free Friendly: These popsicles are naturally dairy-free (and even vegan with a simple swap), making them perfect for everyone at the party.
- Fun to Make with Kids: The simple layers and swirling, vibrant colors are pure joy for little helpers—and let’s be real, for grownups too!
- Just Five Simple Ingredients: You likely have everything you need already, and the method is delightfully foolproof.
Ingredients You’ll Need
What I love most about Coconut Mango Popsicles is how just a few ingredients—each chosen with care—create such an irresistible dessert. Each element plays an essential role in flavor, texture, or that eye-catching golden-and-white layering!
- Mango Chunks (fresh or frozen): Choose ripe, sweet mangoes—Philippine or Ataulfo are best for creamy texture and vibrant color.
- Pineapple or Mango Juice: Adds a little tang and helps the mango puree blend smoothly for that luscious, scoopable consistency.
- Canned Coconut Milk (full-fat, unsweetened): Delivers the signature creamy richness—skip light or refrigerated coconut milk here.
- Granulated Sugar (or sweetener of choice): Just a touch balances the tang of the fruit and highlights the natural sweetness; honey or maple syrup work for variation.
- Yogurt: Brings subtle tang and added creaminess—use dairy or non-dairy yogurt as you like.
- Water: Helps thin the coconut mixture for pouring and layering, without diluting the flavor.
Variations
The beauty of Coconut Mango Popsicles is how endlessly customizable they are! You can easily tweak the recipe to suit your fruit stash, dietary preferences, or creative cravings—just let your imagination lead the way.
- Swirled Popsicles: Instead of layered, gently swirl the mango and coconut mixtures together with a skewer for a marbled look (kids LOVE this part).
- All-Mango or All-Coconut: Double the amount of one puree for a single-flavor pop—great if you’re short on one ingredient or want to go bold.
- Creamy Vegan Version: Use coconut or almond yogurt and swap the sugar for agave or maple syrup to make these popsicles 100% plant-based.
- Citrus Zing: Stir in a teaspoon of fresh lime zest to the mango layer for extra brightness and a tangy edge.
How to Make Coconut Mango Popsicles
Step 1: Puree the Mango Layer
Start by blending your mango chunks with pineapple (or mango) juice. You want it ultra-smooth; if you’re using frozen mango, let it thaw slightly for easier blending. Once smooth, pour the golden mango puree into a bowl and set aside. It’ll smell like sunshine and look like it, too!
Step 2: Mix the Coconut Layer
In a separate bowl, whisk together the coconut milk, granulated sugar, yogurt, and water until it’s silky and totally combined—this mixture is what gives popsicles their signature creamy body and those dreamy cloud-like layers.
Step 3: Layer and Freeze
Pour a couple of tablespoons of mango puree into each popsicle mold, then freeze for about 15 minutes to set a base. Next comes a tablespoon of coconut puree added gently on top—back in the freezer again! Alternate layers of mango and coconut, adding sticks midway, finishing with coconut to fill your molds. Each stint in the freezer helps keep your layers distinct and impressive.
Step 4: Final Freeze and Unmold
Pop the molds into the freezer for at least 4 hours, or until the Coconut Mango Popsicles are completely set. To unmold, dip the molds in room temperature water for 60-90 seconds—this quick bath helps the popsicles release beautifully! Then, gently pull on the sticks and serve immediately for ultimate refreshment.
Pro Tips for Making Coconut Mango Popsicles
- Mango Matters Most: Use Philippine, Ataulfo, or Champagne mangoes for the sweetest, brightest flavor and a silky texture—frozen is a fine backup, but always taste and adjust sweetness as you go.
- Layer Like a Pro: Give each layer a little freezer time before adding the next—this will keep your colors crisp and your popsicle layers gorgeously defined.
- Customize Creaminess: Prefer an even richer popsicle? Substitute half the yogurt with coconut cream for the most luxurious bite!
- Quick Release Trick: Don’t rush unmolding—let the popsimers sit in room temperature water long enough or they’ll break; the little patience pays off with picture-perfect pops.
How to Serve Coconut Mango Popsicles
Garnishes
For the ultimate finish, sprinkle the unmolded Coconut Mango Popsicles with toasted coconut flakes, a dusting of lime zest, or even a pinch of flaky sea salt. If you’re feeling extra fancy, drizzle with a bit of melted white chocolate for a decadent touch that’ll have everyone oohing and aahing!
Side Dishes
Pair these popsicles with a platter of fresh tropical fruit, like kiwi, pineapple, or papaya. They also complement a light summer brunch, picnic, or poolside spread—try them after grilled fish tacos or alongside coconut rice for a coordinated island theme.
Creative Ways to Present
Show off their vibrant color by serving Coconut Mango Popsicles on a bed of crushed ice with edible flowers or tropical leaves tucked around for flair. You can also stand popsicles upright in a pretty glass filled with rock salt (it helps keep them from tipping and looks beautiful!).
Make Ahead and Storage
Storing Leftovers
Keep leftover pops wrapped in parchment or wax paper inside an airtight container in the freezer. This keeps them from sticking together or picking up stray freezer scents, so every pop stays as tasty as the first.
Freezing
Coconut Mango Popsicles freeze beautifully for up to two weeks. For best results, let them set undisturbed in the coldest part of your freezer and avoid stacking until they’re fully frozen to preserve those pretty layers.
Reheating
No reheating needed for these treats! To serve, just let them sit at room temperature for a minute or so for the perfect creamy-but-firm bite—if they’re too hard to enjoy straight from the freezer, a brief rest will do the trick.
FAQs
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Can I use frozen mango instead of fresh for Coconut Mango Popsicles?
Absolutely! Just let the frozen mango thaw a bit so it blends smoothly. The sweetness and flavor are usually excellent—just taste and add a bit more sweetener if needed, since frozen mango can sometimes be less ripe than fresh.
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Do I need popsicle molds to make this recipe?
No worries if you don’t have molds! Small paper cups, silicone muffin liners, or even ice cube trays work—just add a popsicle or lollipop stick when the mixture is partially set so it stands upright.
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Can I make these Coconut Mango Popsicles ahead of time for a party?
Yes, these are the perfect make-ahead treat! Prepare and freeze up to two weeks in advance, then unmold just before serving for maximum freshness and visual impact.
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How do I prevent icy popsicles—how do I keep them creamy?
The trick is using full-fat coconut milk and enough sweetener—both help prevent ice crystals and create a creamy texture. A little yogurt and layering also add to the luscious mouthfeel that makes these popsicles stand out.
Final Thoughts
If you’re ready for a taste of the tropics at home, Coconut Mango Popsicles are just waiting for you. Whether you make them for a summer soirée or as a sneaky weeknight treat, I hope you’ll love them as much as I do. Give them a try—the hardest part is waiting for them to freeze!
Print
Coconut Mango Popsicles Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 45 minutes
- Yield: 10 servings 1x
- Category: Freezing
- Method: No-Cook
- Cuisine: Tropical
Description
These refreshing Coconut Mango Popsicles are a delightful treat perfect for hot summer days. The combination of sweet mango and creamy coconut will transport you to a tropical paradise with every bite.
Ingredients
Mango Puree:
- 2 1/2 cups mango chunks, fresh or frozen
- 1/2 cup pineapple juice or mango juice
Coconut Puree:
- 1 cup canned coconut milk, full-fat, unsweetened
- 2 tablespoons granulated sugar or choice of sweetener
- 2 tablespoons yogurt
- 2 tablespoons water
Instructions
- Mango Puree: In a blender or food processor, puree mango chunks and pineapple juice until smooth. Transfer to a bowl and set aside.
- Coconut Puree: In another bowl, combine coconut milk, sugar, yogurt, and water. Stir until homogeneous.
- Pour 2 tablespoons of mango puree into each popsicle mold. Place in the freezer for 15 minutes until almost solid.
- Remove the mold from the freezer and add 1 tablespoon of coconut puree to the molds. Place in the freezer for 10 minutes. Add 1 tablespoon of mango puree. Insert wooden sticks into the popsicle mold. Freeze for another 10 minutes. Pour the remaining coconut puree into the molds until the liquid reaches the top of the mold.
- Return the mold to the freezer and freeze for at least 4 hours to fully set.
- To remove popsicles from the mold, submerge the mold in room temperature water for 60-90 seconds. Remove from water and pull out the popsicles. Enjoy immediately!
Notes
- Highly recommend using Philippine or Manila mangos for the best flavor.
- Popsicles can be stored in the freezer for up to two weeks, but flavors may absorb freezer odors over time.
- Try alternative assembly methods like swirling the flavors or mixing them together for a different presentation.
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 15g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
