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coconut mango popsicles recipe

Creamy Coconut Mango Popsicles

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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 6 popsicles
Ingredients Method Notes

Ingredients
  

Popsicle Base
  • 2 cups mango chunks fresh or frozen (thawed slightly if frozen)
  • 1 can full-fat coconut milk 13.5 oz, well-shaken
  • 2 tbsp pure maple syrup or honey/agave
  • 1 tbsp fresh lime juice
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Method
 

Preparation
  1. In a high-speed blender, combine the mango chunks, full-fat coconut milk, maple syrup, fresh lime juice, vanilla extract, and sea salt. Blend on high for 1 to 2 minutes until the mixture is completely smooth and velvety.
  2. Carefully pour the mixture into your popsicle molds, leaving about 1/4 inch of space at the top of each mold to allow the liquid to expand as it freezes.
  3. Place the lid on your popsicle mold and insert the wooden popsicle sticks, ensuring they reach about halfway down into the molds.
  4. Place the molds in the freezer on a flat surface. Freeze for at least 4 to 6 hours, or ideally overnight, until completely solid.
  5. To release the popsicles easily, run the outside of the mold under warm tap water for 10-15 seconds. Gently pull the sticks to remove the popsicles and enjoy immediately!

Notes

• For a fun visual twist, you can reserve a few small chunks of diced mango to drop into the molds before pouring the blended mixture over them.
• If your mangoes are very ripe and sweet, taste the blended mixture before pouring. You may be able to reduce or omit the maple syrup entirely!
• Store unmolded popsicles individually wrapped in parchment paper inside a freezer-safe ziplock bag to prevent freezer burn.