These mango jackfruit popsicles are made by mixing a variety of tropical fruits with creamy coconut milk. The frozen pops are dipped in white chocolate and coated with toasted shredded coconut.
As soon as I return home from one vacation, I’m already hungry for another trip. While I love visiting bustling cities and historic towns, above all, I always favor a tropical destination.
I just want to sit on the beach with my toes in the sand, feeling the salty breeze on my face, with a good book in one hand and a frosty beverage in the other.
Since I don’t have plans for any exotic getaways (as of now…), I will just have to settle for these white chocolate dipped mango jackfruit popsicles.
Mango Jackfruit Popsicles
These mango jackfruit popsicles are made by blending together jackfruit, mango, banana, pineapple, and coconut milk. Does this combination of ingredients sound familiar? IT SHOULD!
I simply made a double batch of this tropical jackfruit smoothie and frozen them into popsicles.
These mango jackfruit popsicles are sweet, creamy, and reinvigorating. From the luscious fruity bar to the crunchy white chocolate shell and the toasted shredded coconut, it’s an adventure of different flavors and textures.
What popsicle molds did you use? Where can I get them?
Silikomart makes a variety of different mold shape and sizes. You can purchase them online and at well-stocked kitchen supply stores like Sur la Table and Williams-Somona.
I like these silicone molds because they’re dishwasher-safe and microwave-safe. They’re super easy to use and it’s a breeze to unmold the popsicles.
TIPS ON USING SILICONE ICE CREAM BAR MOLDS:
- Insert the wooden stick BEFORE adding the filling. If you try to insert the stick after filling the molds, the filling will likely ooze out.
- Place the ice cream bars molds on a freezer safe sheet tray or cookie sheet before filling. The flat tray will ensure the molds are evenly filled. The tray allows allows you to easily transport the molds to the freezer.
- Cover filled molds with plastic wrap to ensure frozen pops don’t absorb any unwanted flavors/scents from the freezer. (These molds are not sold with a cover. Some other varieties DO come with a cover.)
- Ensure ice cream bars are frozen solid before trying to unmold. It is best to allow the ice cream bars to freeze overnight.
- To unmold, simply peel back silicone mold.
Chocolate Magic Shell Explained:
Coconut oil is the secret ingredient when it comes to coating frozen treats in chocolate. Coconut oil has a rather low melting point, turning into a liquid around 75 degrees Fahrenheit. On the other end of the spectrum, coconut oil begins to solidify around room temperature.
Melted chocolate mixed with coconut oil creates a silky, luscious chocolate sauce. When frozen ice cream is introduced to the melted chocolate mixture, the coconut oil solidifies and hardens- thus, creating that nice chocolate “magic shell.”
Magic shells hardens fairly quickly. You’ll need to work fast to add toppings to make sure they stick to the chocolate.
Mango Jackfruit Pops with White Chocolate
Yield: 8 pops
- 14 pieces fresh jackfruit
- 1/2 cup frozen banana slices
- 1 cup frozen mango chunks
- 1 cup well shaken canned coconut milk, unsweetened
- 2/3 cup pineapple juice
- 8 oz white chocolate chips
- 1 Tablespoon coconut oil
- unsweetened shredded coconut, as needed
In a blender, combine jackfruit, banana, mango, coconut milk, and pineapple juice. Process until smooth.
Insert wooden stick into silicone mold. Pour jackfruit mixture into silicone molds. Freeze for at least 6 hours (overnight is best).
White Chocolate Shell and Assembly:
Unmold frozen pops. Place on parchment lined baking sheet and return to freeze for 5-10 minutes.
In a medium bowl, combine white chocolate and coconut oil. Place bowl over a pot of filled with 2-inches of barely simmering water. Make sure the bowl does not touch the water. Melt white chocolate gently, stirring often to ensure even heating. Remove from heat, making sure to whip off any moisture from the bottom of the bowl.
Pour melted chocolate into a drinking glass or bowl. Working quickly, dip frozen pop into melted chocolate. Allow any excess chocolate to drip off. Immediately sprinkle toasted coconut on top. Place on parchment line baking sheet and repeat with remaining pops.
Return assembled pops back to freezer for 5 minutes to solidify. Enjoy immediately, or save for later.
Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften.
- Silicone ice cream bars molds are sold in a set of 2 (4 bars per package). This recipe requires two sets of mold (a total of 8 bars).
- Canned yellow jackfruit can be used in place of fresh ripe jackfruit. Resulting mixture will be sweeter.
All images and text © The Little Epicurean