These easy frozen coconut mango ice pops are made with coconut milk and pureed mango.
Coconut Mango Ice Pops
When the sun is blazing and you need a treat to cool you down, nothing hits the spot quite like Coconut Mango Ice Pops. These creamy, fruity treats are a breeze to make, and they’re packed with natural sweetness and tropical vibes. Whether you’re lounging by the pool or just dreaming of island getaways, these ice pops are your ticket to a mini stay-cation.
Why You’ll Love These Ice Pops
We’re having a heat wave here in New York. The kind of heat that you don’t want to be outside, unless you’re in a pool or sprinkler keeping you cool. I won’t dare turn my oven on this week, even grilling is out of the question until things cool down. But these ice pops… I’m obsessed!! I’m making these all summer long, I can’t even begin to tell you how delicious they are. I don’t think any of my other ice pops come close. Here’s why they work:
- Naturally Sweet: The sweetness comes from ripe mangoes and a touch of honey and sugar, making them a healthier option than store-bought popsicles.
- Kid-Approved: If you’ve got little ones running around, these ice pops make for a fun treat.
- Easy: Made with just 3 ingredients!
What You’ll Need
These ice pops use just 3 ingredients! See recipe card below for measurements.
- Light coconut milk
- Diced ripe mango
- Sweetener: A touch of sugar and honey
How To Make
- Blend It Up: Puree mango in the blender with 1/4 cup of the coconut milk and sugar and blend until smooth and creamy. Taste and adjust sweetness if needed.
- Mix: In a medium bowl combine the remaining coconut milk and the honey; mix well until combined thoroughly.
- Pour into Molds: Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled.
- Freeze: Place the molds in the freezer and freeze until solid, about 5 to 6 hours.
- Serve and Enjoy: To release the ice pops, run the molds under warm water for a few seconds. Enjoy immediately for the ultimate tropical treat!
Tips for Success
- Choose Ripe Mangoes: The key to a perfect ice pop is using ripe, juicy mangoes. Look for fruit that gives slightly when pressed.
- Mix It Up: Swirl in some shredded coconut or add chunks of mango for texture.
- Storage: Wrap the frozen pops individually in parchment paper and store them in an airtight container to keep them fresh.
More Frozen Ice Pops
- Avocado Coconut Popsicles
- Coconut Popsicles
- Piña Colada Popsicles
- Peaches and Cream Ice Pops
- Raspberry Coconut Chia Pudding Pops
Coconut Mango Ice Pops
Equipment
Ingredients
- 1 3/4 cup light coconut milk
- 1 3/4 cups diced ripe mango
- 1/4 cup sugar, I used raw
- 2 tablespoons honey, I like raw, stevia would work too
Instructions
- Puree mango in the blender with 1/4 cup of the coconut milk and sugar and blend until smooth. Set aside.
- In a medium bowl combine the remaining coconut milk and the honey; mix well until combined thoroughly.
- Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled.
- Place the molds in the freezer and freeze until solid, about 5 to 6 hours.
