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Raspberry Mango Coconut Pops

Raspberry Mango Coconut Pops

A little sweet, a little tart, and a little taste of the tropics. These raspberry mango coconut pops are refreshing and delightful summer treats!
Prep Time: 10 mins
Freeze Time: 6 hrs
Total Time: 6 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: raspberry mango popsicles, mango coconut pops, frozen tropical fruit pops
Servings: 8 popsicles
Author: Maryanne Cabrera


  • silicone ice cream bar molds


  • 1 cup fresh raspberries
  • 3 cups frozen mango chunks
  • 1 ½ cups canned coconut milk, full-fat
  • 6 Tablespoons maple syrup

White Chocolate Shell:

  • 10 oz high quality white chocolate chips*
  • 1 Tablespoon coconut oil
  • unsweetened shredded coconut, for topping


  • Puree raspberries with 1 tablespoon of maple syrup. Set aside.
  • In a blender, combine frozen mango, well shaken coconut milk, and remaining maple syrup. Process until smooth.
  • Alternate adding dollops of raspberry puree and mango coconut mixture into molds. Insert wooden sticks and freeze for at least 6 hours (overnight is best).

White Chocolate Shell and Assembly:

  • Unmold frozen pops. Place on a parchment lined baking sheet and return to freezer for 5-10 minutes. 
  • In a medium bowl, combine white chocolate chips and coconut oil. Place bowl over a pot filled with 2-inches of barely simmering water. Make sure the bowl not does touch the simmering 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 in a drinking glass or bowl. Working quickly, dip frozen pop into melted white chocolate. Allow any excess chocolate to drip off. Immediately sprinkle shredded coconut on top. Place on parchment line baking sheet. Repeat with remaining frozen pops.
  • Return assembled pops back to freezer for 5-10 minutes to solidify. Enjoy immediately, or save for later. Wrap assembled frozen pops in plastic wrap or store in airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to slightly 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).
  • Add additional maple syrup depending on the sweetness of your fruits.