Fresh Mango Coconut Popsicles
A quick and easy recipe for creamy, refreshing mango coconut popsicles made without refined sugar, perfect for a healthy summer treat.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 cups ripe mangoes, peeled and chopped
- 1 cup full-fat canned coconut milk
- 1 tablespoon fresh lime juice
- 1 to 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Peel and chop about 2 cups (approximately 300 grams) of ripe mango flesh into chunks. If using frozen mango, thaw for about 10 minutes.
- In a blender, add mango chunks, 1 cup (240 ml) full-fat coconut milk, 1 tablespoon fresh lime juice, 1 teaspoon vanilla extract, and a pinch of sea salt. Blend on high until smooth and creamy.
- Taste the blend and add 1 to 2 tablespoons of honey or maple syrup if extra sweetness is desired. Pulse to combine.
- Pour the mixture into popsicle molds, leaving a small gap at the top. Tap molds gently to release air bubbles and level the mixture.
- Insert popsicle sticks and freeze for at least 6 hours or overnight. A deep freezer can reduce freezing time to about 4 hours.
- To unmold, run warm water over the outside of the molds for a few seconds and gently pull on the sticks.
Notes
Use ripe mangoes for best sweetness and texture. Full-fat canned coconut milk ensures creamy popsicles. Blend thoroughly for a silky texture. Sweeten gradually if needed. Freeze thoroughly to avoid icy texture. If no popsicle molds, use small paper cups with wooden sticks and freeze longer.
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 13
- Sodium: 50
- Fat: 7
- Saturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 1
Keywords: mango popsicles, coconut popsicles, no refined sugar, healthy frozen treats, vegan popsicles, dairy-free dessert, summer snacks