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 treats 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.

DIY popsicle mold with a purple top.
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I’ve also been playing around with this popsicle mold by Chokov Bake and it’s my new favorite one!

It’s made with silicone and it’s really easy to get the popsicles out. Plus, it doesn’t take up much freezer space.

Image of a popsicle mold for families who want to make their own popsicles at home.
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Mango Coconut Popsicle Recipe

Prep time: 10 minutes

Freezing: 5 hours

Yield:  10 popsicles

Ingredients for Coconut Mango Popsicles

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, 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 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. 

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

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 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 it 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.

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

Learn how to make mango coconut popsicles perfect for summer. Image of a loaf pan full of ice and topped with coconut mango 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

  1. In a blender, purée frozen mango with mango juice, about 10 seconds if using a high speed blender, set aside.
  2. In a large bowl, mix the coconut milk and sugar.
  3. 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. 
  4. Or mix the puréed mango, coconut milk mixture together then pour into the popsicle mold.
  5. 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. 
  6. 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:

    10

    Serving Size:

    1

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

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