How to Make Mango Coconut Popsicles

Looking for a tropical popsicle recipe that will have you dreaming of Hawaii? Keep scrolling to learn how to make mango coconut popsicles!

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My kids are pretty obsessed with mangoes. In fact, it’s one of their favorite Hawaiian fruits to eat all summer long.

My mother-in-law got them hooked on fresh mangoes, and she usually drops off a case of them every week, and my boys just gobble them up.

While they love devouring them fresh, we’ve also been using them in ingredients for yummy Hawaiian Desserts like mango ice cream, mango muffins, and mango mousse cake.

But one of the best mango recipes we’ve found is this super tasty mango coconut popsicle recipe.

It uses coconut milk, mango juice, frozen mango chunks, and just a little sugar to really make it pop!

We just chop and freeze our own mango chunks, but it’s also super easy to buy them at the grocery store.

Get my pure mango popsicle recipe here!

What Popsicle Mold Should I Get?

For this recipe, we used this popsicle mold by American Ice Pops. It’s pretty easy to use, and it’s BPA-free, which is always a bonus.

Mango Coconut Popsicle Recipe

Prep time: 10 minutes

Freezing: 5 hours

Yield: 10 popsicles

Ingredients for Coconut Mango Popsicles

¾ cups mango juice
2 cups frozen mango
2 ½ cups coconut milk
2-3 tablespoons organic sugar (or your favorite sweetener)

These are the ingredients to make mango coconut popsicles. Image of mango juice, frozen mango chunks, sugar, and coconut milk.

How to Make Mango Popsicles with Coconut Milk

In a blender, purée frozen mango with mango juice, about 10 seconds if using a high-speed blender, and set aside.

Puree the mango and mix up the coconut milk and sugar to make mango coconut popsicles.

In a large bowl, mix the coconut milk and sugar.

If you want a layered look, layer the popsicles as follows: add two tablespoons of puréed mango, then set in a freezer for about 20 minutes.

Once the first layer has semi-frozen, remove it from the freezer, then add two tablespoons of coconut milk mix, set in the freezer for about 20 minutes, and repeat the process.

Pour the mixture into popsicle molds. Image of coconut mango popsicles inside of popsicle molds.

Or mix the puréed mango and coconut milk mixture together, then pour into the popsicle mold.

Gentle tap the molds to remove any air bubbles, then insert the popsicle sticks and then freeze for at least 5 hours or, best, overnight.

To remove the frozen popsicles from the molds, run the molds through warm water for about 10 seconds or allow them to sit at room temperature for about 5 minutes.

Don't this mango coconut popsicles look tasty? Image of 4 coconut mango popiscles sitting in a tray of ice next to a fresh coconut.

Mango Coconut Popsicles FAQs

What are mango pops made of?

These mango popsicles are made out of frozen mangoes, mango juice, coconut milk, and sugar!

Do you have to add in sugar to these popsicles?

No, you don’t really need to add in extra sugar to these popsicles, especially if you love the flavor of mango. You can always mix everything together and taste it first to see if it’s sweet enough of its own before adding more sugar.

How long does it take for a popsicle to freeze?

This all depends on your freezer settings and how big your popsicles turn out to be. It is always best to freeze them overnight to ensure everything is frozen and ready to eat!

Looking for more frozen tropical treats? Learn how to make mango ice cream, Dole Whip, pineapple ice cream, Dole Whip popsicles, mango popsicles, or pineapple popsicles!

Yield: 10

How to Make Mango Coconut Popsicles

This mango coconut popsicles pack a tropical punch and they hit the spot of hot summer days. Plus, they are super cute to serve at backyard luaus or summer parties!

Prep Time 10 minutes

Additional Time 5 hours

Total Time 5 hours 10 minutes

Ingredients

¾ cups mango juice
2 cups frozen mango
2 ½ cups coconut milk
2-3 tablespoons organic sugar (or you favorite sweetener)

Instructions

In a blender, purée frozen mango with mango juice, about 10 seconds if using a high speed blender, set aside.
In a large bowl, mix the coconut milk and sugar.
If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed mango, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process.
Or mix the puréed mango, coconut milk mixture together then pour into the popsicle mold.
Gentle tap the molds to remove any air bubbles, then insert the popsicles sticks and then freeze for at least 5 hours or best overnight.
To remove the frozen popsicles from the molds, run the molds through warm water for about 10 seconds or allow it to sit at room temperature for about 5 minutes.

Notes

If frozen mangoes are not available, feel free to use fresh.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 9mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 1g