There’s something so special about mango and coconut coming together.
It reminds me of warm vacations, beachy breezes, and carefree days.
These Mango Coconut Popsicles are my go-to summer treat when I want something refreshing yet wholesome.
With a creamy base, bright tropical flavor, and a touch of honey, they feel indulgent—but they’re actually made with just a few nourishing ingredients.
Why You’ll Love This Recipe
Only real ingredients – No artificial sweeteners or colors.
Tropical flavor explosion – Mango + coconut = magic.
Naturally sweetened – Just a little honey does the trick.
Dairy-free & vegan-friendly – Easily adaptable with plant-based swaps.
Kid-approved – Fun to make and fun to eat!
What You’ll Need (Ingredient Highlights)
Frozen mango – Sweet, ripe, and the star of the show.
Coconut milk (cream only) – Adds rich, smooth texture and flavor.
Almond milk – Lightens it up just a bit.
Honey – Natural sweetness with depth.
Lime juice – For a bright, citrusy pop.
Vanilla – Adds a warm, mellow backdrop.
Cornstarch (optional) – Helps thicken the pops for a creamier finish.
Shredded coconut – A fun tropical garnish if desired.
Pro Tips Before You Start
Use only the thick coconut cream – Chill your can overnight, then scoop the top layer.
Adjust sweetness – Taste the blend before freezing and tweak honey if needed.
Blender is key – A high-speed blender makes the mixture extra smooth.
For prettier popsicles – Tap the mold gently to remove air bubbles.
Add shredded coconut after freezing – It sticks better once the surface is a little damp.
How to Make Mango Coconut Popsicles
Step 1: Chill Your Coconut Milk
Place the can of coconut milk in the fridge overnight.
When ready, open it and scoop out just the solid cream on top.
Step 2: Blend Everything Together
Add the frozen mango, coconut cream, almond milk, honey, lime juice, vanilla, and (if using) cornstarch into a blender or food processor.
Blend until completely smooth and creamy.
Step 3: Pour into Molds
Carefully pour the mixture into popsicle molds.
Tap the molds on the counter to remove any air pockets. Insert popsicle sticks.
Step 4: Freeze
Place the molds in the freezer for at least 6 hours, or overnight for best results.
Step 5: Optional Garnish
Once frozen, briefly run each popsicle under cold water to wet the surface.
Sprinkle with shredded coconut and return to the freezer for another 30–60 minutes to help it stick.
Step 6: Serve and Enjoy
To release, run the mold under warm water for a few seconds and gently pull out your tropical treat!
What to Serve It With
Fresh fruit like pineapple or kiwi slices
A chilled glass of iced green tea or coconut water
Tropical fruit salad at brunch
After a spicy meal for a cooling dessert
On its own for a sweet, refreshing snack
Variations / Substitutions
Vegan option – Replace honey with agave syrup or maple syrup.
Add texture – Stir in chia seeds or coconut flakes before pouring into molds.
Other fruits – Try papaya, pineapple, or banana in place of mango.
Zesty twist – Add extra lime zest for more citrus zing.
Creamier version – Use all coconut cream, skip almond milk for richer pops.
Storage & Leftovers
Freeze time – Minimum 6 hours; overnight is ideal.
Storage – Keep in molds or transfer to freezer-safe bags for up to 2 weeks.
Stacking tip – Separate popsicles with parchment paper to avoid sticking.
Re-garnish – If the coconut flakes fall off, rewet and add more before serving.
FAQs
Can I use fresh mango instead of frozen?
Yes, but be sure to freeze the popsicle mixture well as fresh mango may add more moisture.
What if I don’t have almond milk?
Any plant-based milk or even dairy milk will work here.
How do I get the coconut cream from the can?
Refrigerate the can overnight, then scoop the solid layer on top—this is the coconut cream.
Is the cornstarch necessary?
It’s optional, but helps create a silkier texture. You can skip it if you prefer.
Can I make these without a blender?
A food processor works too. If using frozen mango, a blender is ideal for smoothness.
How do I stop popsicle sticks from tilting?
Use a mold with a lid or freeze partially (1 hour), then insert sticks upright.
Can I use canned mango pulp?
Yes, but check for added sugars and reduce honey accordingly.
Final Thoughts
These Mango Coconut Popsicles are pure sunshine on a stick.
Creamy, cool, and loaded with bright tropical flavors, they make me feel like I’m on a mini vacation—even if I’m just sitting on my porch.
I love how easy they are to throw together, and they never last long in my freezer.
If you want a healthier frozen treat that’s as pretty as it is delicious, this is the one.
