Coconut Mango Popsicles

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When you need a 10-minute vacation, these coconut mango popsicles will help take you to a tropical destination. Sweet, satisfying, and easy to make, these frozen popsicles are a great summer treat!

Prep Time10

Freeze Time4 35

Total Time4 45

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Mango Puree:

2 ½ cups mango chunks fresh or frozen
½ cup pineapple juice or mango juice

Coconut Puree:

1 cup canned coconut milk full-fat, unsweetened
2 Tablespoons granulated sugar or choice of sweetener
2 Tablespoons yogurt
2 Tablespoons water

Instructions

In a blender or food processor, puree mango chunks and pineapple juice until smooth. Transfer to a bowl and set aside.
In another bowl, combine coconut milk, sugar, yogurt, and water. Stir until homogenous.
Pour 2 Tbsp of mango puree into each popsicle mold. Place in freezer for 15 minutes until almost solid.
Remove mold from freezer, add 1 Tbsp coconut puree to molds. Place in freezer for 10 minutes. Add 1 Tbsp mango puree. Insert wooden sticks into popsicle mold. Freeze for another 10 minutes. Pour remaining coconut puree into molds until liquid reaches the top of the mold.
Return mold in the freezer. Freeze for at least 4 hours to fully set.
To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!

Notes

Highly recommend using Philippine or Manila mangos. Ataulfo (honey mangoes) and Champagne mangoes are the next best option. Otherwise, if you can only find the standard Atkins or Kent variety, use frozen mango chunks!
Popsicles keep well in the freezer for up to two weeks. Overtime, they absorb the flavors of the freezer.

Alternative assembly: instead of layering the two flavors, opt for a swirled appearance or mix everything together!

Nutrition