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Overhead picture of a large blue bowl filled with ice and 6 mango popsicles laying on top. Top left corner has sliced limes, top right corner a blue linen, bottom left corner some coconut is peeking through, and the bottom right corner has fresh mangoes

Mango Popsicles

Leanne Neill
Easy to make, creamy tropical mango popsicles
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 7 minutes
Chilling Time 5 hours
Total Time 5 hours 7 minutes
Course Snack
Cuisine American
Servings 10 popsicles
Calories 130 kcal

Equipment

  • 1 Popsicle Mold - Silicone molds work great

Ingredients
  

  • 2 1/4 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
Keyword Mango Popsicle, Mango Popsicle Recipe, Mango Popsicles