These healthy Coconut Mango Popsicles make me feel like I’m sitting on a sandy beach somewhere. They only take a few minutes to prep and then the freezer does the rest!
Why This Recipe Works
- That Flavor – This popsicle recipe is sweet and slightly tangy with a hint of zest. Best of all, these popsicles actually taste like mango and coconut! They don’t have that over-the-top artificial flavor that most store-bought popsicles have.
- Leftover Fruit – No one likes wasting perfectly good fruit. So, making homemade popsicles is a great way to use up your leftovers.
- Healthier Dessert – My favorite part about these popsicles is that I know exactly what is in them. Just simple, natural, healthy ingredients!
Ingredients You’ll Need
This popsicle recipe uses mango, coconut milk (cream only), almond milk, honey, lime juice, and vanilla. Optional ingredients include cornstarch and shredded coconut.
Mango: Fresh or frozen mango can be used in this recipe.
Coconut Milk, Cream Only: Canned coconut milk generally separates into two distinct layers. The top layer is a thick white cream and the bottom layer is a liquid. Only add the top layer of white cream to the blender. Discard the bottom liquid layer.
Cornstarch (optional ingredient) – Cornstarch makes the texture of the popsicles creamier. So, if your prefer a creamier popsicle, mix 1 Tablespoon of cornstarch with 1 Tablespoon of water (this is called a slurry). Then add the mixture to the blender with the rest of the ingredients before blending.
Shredded Coconut (optional ingredient) – A sprinkle of shredded coconut over the top of these popsicles adds a little crunchy texture and makes them look beautiful!
First, blend all ingredients until smooth. Second, pour the mixture into popsicle molds and pop them in the freezer for 6+ hours. Bada bing bada boom and they’re done!
Don’t forget to insert popsicle sticks before freezing the popsicles! On more than one occasion I’ve made popsicles only to realize I forgot to insert popsicles sticks before they were frozen solid!
Optional Step – Garnish with shredded coconut. Once the popsicles are frozen, take them out of the popsicle molds and briefly run them under cold water just to wet the surface. Then sprinkle with shredded coconut and return them to the freezer for a couple hours or until ready to eat.
Top Tips For Homemade Popsicles
Tip 1 – Use silicone popsicle molds.
Silicone popsicle molds are flexible which makes them really easy to pop the popsicles out of the mold without breaking them. They are also a dream to clean!
Tip 2 – Use a cookie sheet or plate when filling molds and freezing for easy transport.
Before you even fill the popsicle molds, put the molds on a tray, cookie sheet, plate, etc. That way after you fill the molds, just put the whole tray right in the freezer. This prevents spills during transport and ensures the molds don’t tip over in the freezer or freezer unevenly.
Tip 3 – Add cornstarch for a creamier texture.
If you prefer a popsicle that is more on the creamy side, this tip is for you! Mix 1 Tablespoon of cornstarch with 1 Tablespoon of water (this is called a slurry). Then add the mixture to the blender with the rest of the ingredients. That’s it!
Any popsicle mold will work just fine. However, I recommend silicone popsicle molds because they make it very easy to remove the popsicles from the molds after they’re frozen without breaking them.
Below are a few things that can be used instead of popsicle molds.
Small paper or plastic cups
Silicone muffin liners
Ice cube trays/molds
After you fill your container of choice, cover the container tightly with aluminum foil and insert the popsicle stick into the container through the foil cover. The foil cover will help keep the popsicles sticks stay in place while freezing.
It depends on a variety of factors but generally popsicles freeze within 6-7 hours. However, I recommend freezing them overnight just to be safe.
There are a variety of ways you can store homemade popsicles:
1. In the popsicle molds. This is easy but the popsicles can start to pick up other freezer smells if not eaten within a couple days. It also keeps you from using your mold to make more popsicles!
2. In individual baggies. Remove popsicles from the molds and put them in individual baggies.
3. In one big freezer bag. Remove the popsicles from the molds. Then place them on a parchment covered cookie sheet in a single layer and freeze for an additional 30 minutes. This will keep the popsicles from sticking together. Then put all the popsicles in one big ziplock baggie!
In general, homemade popsicles are good for 6-8 months on the freezer.
Since popsicles are so darn easy and have a long shelf life, make a big batch all at once. That way, whenever you’re craving a cold treat, all you have to do is pull a homemade popsicle out of the freezer!
I’ve posted other fruit popsicles recipes for you to try! Raspberry Lime Popsicles are super tangy and one of my personal favorites. Strawberry Banana Popsicles are a classic fruit duo and they are on the creamier side.
How to Make Popsicles
Watch this quick 1 minute how-to video!
Coconut Mango Popsicles
- 2 cups frozen mango, (see note 1)
- 1 14 oz. can full-fat coconut milk, cream only, (see note 2)
- 1/2 cup almond milk
- 1/4 cup honey
- 1 Tbsp lime juice
- 1 tsp vanilla
- 1 Tbsp cornstarch, optional (see note 3)
- shredded coconut, optional
- Blend: Put all ingredients, except shredded coconut, in a blender or food processor. Blend until smooth.
- Pour and Freeze: Pour the mixture into popsicles molds (see note 4) and insert popsicles sticks. Freeze for at least 6 hours. Store the popsicles in the freezer until ready to eat (see note 5).
- Garnish (optional step): Once the popsicles are frozen, take them out of the popsicle molds and briefly run them under cold water just to wet the surface. Then sprinkle with shredded coconut and return them to the freezer to ensure the shredded coconut sticks to the popsicles. Keep in the freezer until ready to enjoy!