Mango Popsicles

The sweet tropical essence of mangoes is perfectly complemented by the subtle undertones of coconut in these mango popsicles. The addition of coconut milk also brings a velvety smoothness, creating a luxurious texture that melts in your mouth. What better way to cool off this summer?

While many of us have made popsicles before, mine have typically been quite simple, consisting mainly of juice, and, well, juice. They weren’t bad, but they weren’t particularly memorable either. Today, we’re raising the bar with creamy and tropical flavors that are easy to achieve year-round.

Why you are going to love this mango popsicle recipe

These delectable popsicles can be whipped up anytime, as the ingredients are readily available at most grocery stores throughout the year. I opt for canned full-fat coconut milk to lend a creamy texture to these mango popsicles while keeping them dairy-free so that everyone can enjoy them. While I personally love the hint of coconut that the coconut milk imparts, if coconut isn’t your thing, feel free to substitute it with whole milk or a milk substitute of your choice—this recipe is incredibly flexible. Prepare these mango popsicles in advance—they need at least 6-8 hours to chill in the freezer, but they will last for months. You can make large batches and store them in a Ziploc bag giving you the ability to enjoy creamy tropical popsicles whenever the craving, or heat, strikes.

Equipment Needed

The most useful item you will need is a popsicle mold. I used a silicone popsicle mold similar to this one found on Amazon. The silicone mold is easy to clean, holds its shape fairly well, and is easy to remove the final frozen popsicles from. Disclosure: as an amazon affiliate I earn from qualifying purchases. If you purchase any of the items from the links in this recipe I will receive a commission at no expense to you. This helps support my work and allows me to bring more yummy recipes your way.

Ingredients

• Canned Mango Pulp – This is my new favourite ingredient. It is cost effective, available year round, and the mangoes are picked and canned at the height of their ripeness. Ripe mango flavour ready whenever you need it. If you are worried that the flavour might taste “canned”, rest assured I really can’t tell the difference! Now if you want to use fresh mangoes or frozen mangoes that will work as well, I just love the ease of the canned pulp and the fact that I can make these any time of year.
• Full Fat Coconut Milk – full fat provides the creamiest texture, it’s worth it. Be sure to shake the can before opening so that any fat solids are redistributed throughout the milk.
• Fresh Lime Juice – adds some extra brightness to the flavour profile

Let’s Get Making Mango Popsicles

In a large pourable container like a juice jug or blender add all the ingredients. Either give them a quick blend or stir depending on what type of container you are using. Make sure ingredients are thoroughly mixed together.

Pour into the popsicle mold. Be sure to leave a 1/4″ air gap at the top to allow for expansion during the freezing process. Place lid on popsicle mold and insert popsicle sticks. Don’t insert popsicle sticks all the way as you need at least two inches for a handle.

Place the filled popsicle mold into the freezer and allow to freeze for 6-8 hours or preferably overnight. To remove the mango popsicles, run the bottom of the popsicle mold under warm water for 20 seconds. Squeeze the bottom of each popsicle to help force it out of the mold. Sometimes, gently wiggling the popsicle sticks from side to side helps to loosen the popsicle from the mold, making it easier to squeeze it out from the bottom.

Notes

1. If you don’t want to use the mango pulp you can substitute with 3 cups fresh or frozen mango chunks pureed in a blender.
2. If you prefer you can use milk, or heavy cream instead of coconut milk. The coconut milk adds a little coconut flavour but it isn’t overpowering. You can also use a milk alternative of your choice.
3. I have not added sugar to these, as the mango puree is sweet enough in my opinion. But, you can taste the mixture before pouring into the molds and add some sweetener if you would like. You could stir in a couple tablespoons of sugar, or add a couple tablespoons of honey or maple syrup.
4. Fresh lime juice adds a bit of brightness to the flavour but feel free to leave out if you don’t have any on hand, lemon juice could be used as a substitute.
5. If you like chunks in your popsicles you could add some coconut flakes, or small chunks of mango to the mixture before pouring into the silicone mold.

Frequently Asked Questions

1. How long can I store these mango popsicles? After freezing initially, I remove the popsicles from the popsicle mold and place them in a Ziploc bag and put them back in the freezer. They should last for up to three months – but in reality it is hard to not eat them all in a couple of days.
2. Can I just leave out the coconut milk? Yes, if you prefer a non-creamy version of these, you can omit the coconut milk and just stick with the mango puree and lime juice. This version is also very yummy – but I personally like the coconut creaminess.