Mango Popsicles
Bright, tropical, and ultra-refreshing, these Mango Popsicles are everything you want in a simple homemade treat. Made with mango purée, creamy coconut milk, and a splash of lime, they come together with just a handful of ingredients but deliver bold, vibrant flavor. Perfect for warm days or whenever you're craving something light and fruity, this easy recipe is one you'll want to keep on hand all year round.
These were so easy to make and so dang good! The lime perked everything up and the coconut milk made these super creamy.
Courtenay
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 with readily available ingredients. I've also used these same ingredients to make mango pudding (dim sum style) if you want the same amazing flavor in a non-frozen form.
But if beating the heat is where you are at, you may also want to shake things up with my banana popsicles (tastes like Disneyland's Frozen Bananas), homemade vanilla gelato, or my bite sized mochi ice cream.
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Equipment
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- silicone popsicle mold - or other popsicle mold you like
- Popsicle sticks
- Citrus Juicer
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 flavor profile
Instructions
Step 1: In a large pourable container like a juice jug or blender add all the ingredients.
Step 2: Either give them a quick blend or stir. Make sure ingredients are thoroughly mixed together.
Step 3: Pour into the popsicle mold. Be sure to leave a ¼" air gap at the top to allow for expansion during the freezing process.
Step 4: Place lid on popsicle mold and insert popsicle sticks.
Hint: Don't insert popsicle sticks all the way as you need about two inches for a handle.
Step 5: Place the filled popsicle mold into the freezer and allow to freeze for 6-8 hours or preferably overnight.
Step 6: 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.
Substitutions
- If you don't want to use mango pulp you can substitute with 3 cups fresh or frozen mango chunks pureed in a blender.
- If you prefer you can use milk, or heavy cream instead of coconut milk. The coconut milk adds a little coconut flavor but it isn't overpowering. You can also use a milk alternative of your choice.
- Fresh lime juice adds a bit of brightness to the flavor but feel free to leave out if you don't have any on hand, or replace with lemon juice.
Variations
If you want to try something other than mango, replace the mango pulp with another fruit puree you like. I think strawberries, peaches, raspberries etc. would be fantastic. You should strain the seeds out of any purees before adding the coconut milk etc.
You could also make these popsicles a bit chunky by adding some fresh or frozen chunks of mango to the mixture before pouring into the molds. Just make sure the chunks are small enough to fit into the molds.
Storage
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. They can be eaten directly out of the freezer.
FAQ
Yes, you can substitute coconut milk with yogurt, dairy milk, almond milk, or even fruit juice. Keep in mind this will change the texture and creaminess.
Popsicles can become icy if there isn't enough fat or sugar in the mixture. Coconut milk helps create a smoother, creamier texture, so reducing it may lead to a more icy result.
Yes, if you're using mango puree, coconut milk, and lime juice without any added honey, these popsicles are completely vegan.
Typically most popsicles take about 6 hours to freeze fully, but it is usually recommended to let them freeze overnight for best results.
Related
Looking for other recipes like these mango popsicles?
Mango Popsicles
Equipment
- 1 Popsicle Mold - Silicone molds work great
- 10 Popsicle Sticks
Ingredients
- 2 ¼ cup Mango Puree canned, fresh, or frozen
- 1 cup Coconut Milk full fat
- 1 tablespoon Lime Juice fresh
Instructions
- In a pourable container like a blender combine the mango puree, coconut milk and fresh lime juice. Stir to combine or blend if using a blender.
- Pour mango mixture into popsicle molds, be sure to leave ¼" of empty space from the top to allow for expansion once frozen.
- Depending on the type of mold you are using, put on lid and add popsicle sticks. Place in the freezer for at least 6-8 hours, but best to allow it to freeze overnight.
- To remove popsicles, run the bottom of the mold under warm water for 20 seconds. If using a silicone mold like mine you can squeeze the bottom of each popsicle forcing it out. Sometimes wiggling the popsicle sticks back and forth helps to loosen the popsicle.
- Serve and enjoy
Notes
- 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.
- 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.
- If you don't want to use canned mango pulp you can substitute with 3 cups fresh or frozen mango chunks pureed in a blender.
- You can replace coconut milk with milk, or heavy cream, even a milk alternative. However, less fat will mean the popsicles aren't as creamy.
- Fresh lime juice adds a bit of brightness to the flavor but feel free to leave out if you don't have any on hand, or lemon juice could be used as a substitute.
These were so easy to make and so dang good! The lime perked everything up and the coconut milk made these super creamy.
I'm glad you liked them! They are a hit in my household too.
I am drooling over the picture!! Can I make these pops using fresh mango pulp?
You sure can. Just place fresh mango in a blender and blend it up. After that just measure out 2 1/4 cups of mango pulp and you are good to go.
My kids will love these!
If your kids like mango, they will enjoy these for sure!
I am done buying Popsicles now that I know how simple they are to make! On top of it I don't feel guilty giving these to my kids with just the few whole ingredients.
Hi Stephanie! I hear you! All the stuff in store bought frozen treats is unnecessary when you make them at home!