These mango popsicles will transport you to a tropical paradise since they are made with ripe mangoes, creamy coconut milk, a touch of maple syrup for natural sweetness, and a dollop of lime zest. Nothing can be as refreshing as them when temperatures are high outside.
Not a fan of mango? Do you also have other fruits to use up? We have delicious cherry popsicles and peaches and cream popsicles for you to choose from. Or how about a sweet and savory chilled watermelon soup to cool you off?
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What to expect?
Popsicles are technically ice cream, but way easier. Grab your favorite fruit and some sweeteners, and add them to the blender. When the consistency is just right, transfer the purée to a popsicle mold and freeze until you get a solid block of ice pop.
Ripe mango can be really sweet, so puréeing it without any other ingredients can be just as delicious. But we went one step further and added a tropical twist to it by using coconut milk, maple syrup, and lime zest. It is like a tropical cocktail in a popsicle shape.
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Ingredients
- Ripe mangoes
- Coconut milk
- Maple syrup – or other substitutes, even vegan honey, would work.
- Shredded coconut
- Lime zest
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Making mango popsicles
- Peel and dice the mangoes. Set aside about ¼ cup, so you can add a couple of pieces to the popsicle later.
- Combine the rest of the mango in a blender with the coconut cream, lime zest, and 4 Tablespoons of maple syrup. Blend until smooth.
- Taste it. Depending on the ripeness of the mangoes, you may need to add an extra Tablespoon of maple syrup.
- Distribute the puree evenly in the popsicle molds.
- Put 3-4 pieces in each mold, pushing down with a knife or a spoon.
- Sprinkle shredded coconut at the top (the base once they come out of the molds) of each one, pressing down slightly to make sure it all sticks.
- Cover the molds as required and place a stick into the center of each one, leaving 1.5 inches (4 cm) exposed.
- Freeze for at least 8 hours.
- To help with unmolding, you can fill a baking pan with hot water. Place the tips of the popsicle mold in the hot water for 10 seconds, then remove the popsicles.
Cool tips
- Frozen mango: You can use frozen mango, just let it defrost slightly to make it easier to blend and chop small if you want to add chunks of mango to the popsicles. A powerful blender will effortlessly transform frozen mango chunks into a smooth, creamy purée.
Variations
- Tajin mango popsicles: Have you heard of mangonada? It is a Mexican mango sorbet with chamoy and chili lime seasoning, also known as Tajín. When your popsicles are ready, sprinkle them with these two extra ingredients and enjoy a sweet and spicy Mexican treat.
- Mint: Add a couple of fresh mint leaves to the blender. It will be like a refreshing mango lemonade.
- More tropical fruits: Think of pineapple, kiwi, papaya, or passion fruit. They all go great together to form a truly tropical medley. Mix and match but keep the measurements of the mango as total.
- Cover it in melted chocolate – Start by melting the chocolate. Then carefully pour the melted chocolate into a tall yet slender glass. Remove the homemade popsicles from their molds and dip each one into the chocolate. To let the chocolate set, place them on parchment paper or secure them onto the top cover of the popsicle mold if you have one with that.
Equipment
- Popsicle mold – There are various options available, including plastic, silicone, and stainless steel molds. In my experience, silicone ones tend to be the most convenient when it comes to unmolding them effortlessly.
- Blender – You can use an immersion blender or a high-power blender like Vitamix. While the first one can certainly get the job done, a high-power blender tends to yield a smoother result, ensuring a velvety texture in your mango puree.
Storing tips
Store your mango popsicles individually in sealed plastic bags (they are usually part of the popsicle mold kit) or wrapped in plastic wrap in the freezer for up to 1 month.
FAQs
While ripe mangoes are naturally sweet and delightful on their own, blending them with coconut milk, maple syrup, and a squeeze of zesty lime juice will transform a simple mango purée into a remarkable mango popsicle.
Certainly, so get creative and see what you have: paper cups, empty yogurt cups, silicone baking cups. Anything can be a mold. You either need to cut them out or put them in hot water to slide them out.
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Mango Popsicles
Equipment
Ingredients
- 2 cup Mango approx. 2 medium sized
- 1+¾ cup Full-fat coconut cream (canned) 1 can
- 4 Tbsp Maple syrup
- 1 Lime zest
- 3 Tbsp Shredded coconut
Instructions
- Peel and dice the mangoes. Set aside about ¼ cup, so you can add a couple of pieces to the popsicle later.
- Combine the rest of the mango in a blender with the coconut cream, lime zest, and 4 Tablespoons of maple syrup. Blend until smooth.
- Taste it. Depending on the ripeness of the mangoes, you may need to add an extra Tablespoon of maple syrup.
- Distribute the puree evenly in the popsicle molds.
- Put 3-4 pieces in each mold, pushing down with a knife or a spoon.
- Sprinkle shredded coconut at the top (the base once they come out of the molds) of each one, pressing down slightly to make sure it all sticks.
- Cover the molds as required and place a stick into the center of each one, leaving 1.5 inches (4 cm) exposed.
- Freeze for at least 8 hours.
- To help with unmolding, you can fill a baking pan with hot water. Place the tips of the popsicle mold in the hot water for 10 seconds, then remove the popsicles.
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