Can I use fresh mango instead of frozen?

Absolutely! Just make sure to peel, chop, and freeze the fresh mango chunks ahead of time. This ensures the popsicles have that irresistibly thick, creamy texture.

Do I need a high-speed blender for this recipe?

While a high-speed blender creates the smoothest puree, any regular blender will work if you let the mangoes soften for a few minutes before blending. Add a splash more coconut milk if needed to help things along.

What if I don’t have popsicle molds?

No problem at all. Use small paper cups or sturdy ice cube trays, cover with foil, and poke popsicle sticks through the centers. You can even make “mini pops” or cubes for quick summer snacks.

How sweet are these popsicles?

They’re naturally sweet from the mangoes, with just a hint of added maple syrup (totally optional). For super sweet mangoes, skip the maple altogether, or add a drizzle for extra indulgence.

Mango Coconut Popsicles Recipe

Name: Mango Coconut Popsicles Recipe
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: Tropical
Ingredients: 3 cups frozen mangoes; 1 can (13.66 oz.) full-fat coconut milk; ½ cup unsweetened coconut shreds or flakes; 1 tablespoon pure maple syrup (optional)

Get ready to fall in love with these Mango Coconut Popsicles. Creamy, fruity, and naturally sweet, they’re a breeze to make and absolutely ideal for busy weekdays when everyone wants a treat but nobody wants an extra kitchen mess. With just a handful of wholesome ingredients, you’ll have a batch of luscious, tropically inspired popsicles chilling in your freezer in no time. These popsicles have it all: the sunshiny flavor of ripe mango, the silky richness of coconut milk, and a nutty crunch from coconut flakes—each bite feels like a mini-vacation.

Why You’ll Love This Recipe

Ridiculously Easy: All it takes is a quick blend, a sprinkle of coconut, and a freeze. Perfect for last-minute cravings.
Naturally Sweet and Dairy-Free: Thanks to luscious mango and creamy coconut milk, there’s no need for dairy or loads of sugar.
Refreshing and Satisfying: They’re cool, satisfying, and keep you feeling light.
Customizable: Whether you love more fruit or want extra crunch, this recipe welcomes your personal touch.
Kid-Friendly and Grown-Up Approved: These popsicles delight every age, from little ones to adults in need of a refreshing break.

Ingredients You’ll Need

Frozen Mangoes: Give that sunny, sweet, and bright mango flavor, plus they blend up thick and creamy.
Full-Fat Coconut Milk: For a rich, creamy, dreamy popsicle—don’t skimp here, the fat is what gives that luxuriously smooth texture.
Pure Maple Syrup (Optional): Adds a pop of natural sweetness if you like things a touch sweeter, but entirely up to your taste and how ripe the mangoes are!
Unsweetened Coconut Shreds or Flakes: Sprinkle for nutty chew and gorgeous texture—plus, they make the popsicles look (and taste) even more special.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sweetener Swap: Try honey or agave syrup if you don’t have maple, or leave out sweetener altogether.
Extra Fruit: Add pineapple chunks or swirl in passionfruit pulp for a different tropical twist.
Spiced Up: A dash of lime zest or a pinch of chili powder can give your popsicles a fun, unexpected kick.
Creamy Additions: Drop in a spoonful of Greek yogurt for extra richness (keeping in mind this adds dairy).
Nutty Crunch: Sprinkle on chopped roasted nuts along with the coconut shreds before freezing for extra texture.

How to Make Mango Coconut Popsicles

Step 1: Blend the Base

Place the frozen mangoes, full-fat coconut milk, and maple syrup (if using) into the blender. Blend until completely smooth and creamy—stop and scrape the sides as needed to ensure every bit gets pureed.

Step 2: Prep the Molds

If you like extra coconut flavor, sprinkle a pinch of unsweetened coconut shreds or flakes into the bottom of each popsicle mold.

Step 3: Fill and Sprinkle

Pour the mango-coconut mixture evenly into popsicle molds, tapping gently to remove any air bubbles. Add a layer of coconut shreds or flakes on top before inserting the sticks for that irresistible finishing touch.

Step 4: Freeze

Pop the filled molds into the freezer and let them set for at least 4-6 hours, or until completely firm. Patients pays off, but if you’re in a rush, overnight is foolproof.

Step 5: Release and Enjoy

To easily unmold, run the popsicle molds under lukewarm water for 10-15 seconds, then gently wiggle the popsicles free. Time to taste your creation!

Pro Tips for Making the Recipe

For Ultra-Creamy Texture: Always use full-fat coconut milk—light versions just don’t deliver the same richness.
Mango Matters: The riper and sweeter your mangoes, the better. Frozen mango chunks from the store are an easy shortcut, but if using fresh, freeze them first for best results.
No Popsicle Molds?: Small paper cups and popsicle sticks work just as well in a pinch.
Layer for Looks: For pretty pops, layer mango puree and coconut milk separately for a fun striped effect.
Check Sweetness: Always taste your blended base before freezing so you can adjust sweetener as needed.

How to Serve

These Mango Coconut Popsicles are perfect on their own, but you can make them extra festive:

Tropical Dessert Platter: Serve with fresh pineapple, kiwi, and berries for a colorful fruit tray.
Family Cookout: Pair with grilled peaches or a light summer salad for a well-rounded al fresco treat.
Fancy Up: Dip partially in melted dark chocolate, then coat with coconut or chopped pistachios for a deluxe touch.
Refreshing Break: The ultimate cool-off after summer sports, a workout, or a long day in the sun.

Make Ahead and Storage

Storing Leftovers

These popsicles keep beautifully! Store them in their molds or transfer to an airtight container (use parchment to separate) in your freezer for up to 2-3 weeks for peak freshness.

Freezing

If you need to free up molds, remove the frozen popsicles and wrap each in parchment or plastic wrap, then place in a zip-top freezer bag. They’ll stay delicious and frost-free.

Reheating

No reheating necessary—just thaw at room temperature for a few minutes if they’re too icy to bite into straight from the freezer.

FAQs

Can I use fresh mango instead of frozen?

Absolutely! Just make sure to peel, chop, and freeze the fresh mango chunks ahead of time. This ensures the popsicles have that irresistibly thick, creamy texture.
Do I need a high-speed blender for this recipe?

While a high-speed blender creates the smoothest puree, any regular blender will work if you let the mangoes soften for a few minutes before blending. Add a splash more coconut milk if needed to help things along.
What if I don’t have popsicle molds?

No problem at all. Use small paper cups or sturdy ice cube trays, cover with foil, and poke popsicle sticks through the centers. You can even make “mini pops” or cubes for quick summer snacks.
How sweet are these popsicles?

They’re naturally sweet from the mangoes, with just a hint of added maple syrup (totally optional). For super sweet mangoes, skip the maple altogether, or add a drizzle for extra indulgence.

Final Thoughts

Let these Mango Coconut Popsicles bring a burst of tropical sunshine to your freezer and your taste buds. With just minutes of effort (and a few hours of patience for freezing), you’re rewarded with a refreshing, creamy treat packed with real fruit and wholesome ingredients. They’re fast, flexible, and guaranteed to chase away even the hottest summer day. Give them a try—you might just find yourself making them all year long!