Mango, coconut and lime are one of those combinations that just make sense. These mango coconut popsicles take fifteen minutes to prepare, use five simple ingredients and the freezer does the rest. Nothing complicated, just a proper summer fix.

5 mango popsicles on a white oval plate on a marble surface.

Table of Contents

Recipe snapshot
Ingredients
Mango Lover?
How to make them (Quick overview)
Expert Tips
Storage
Variations
More ice-cream recipes
📖 Recipe

Recipe snapshot

3 mango popsicles on a white plate on a marble surface.

💬 What it is: Creamy mango coconut popsicles made with fresh mango, coconut cream and lime - five ingredients, no fuss

❤️ Why you'll love it:

Ready in 15 minutes - the freezer does the rest
Naturally dairy free and vegan friendly
The lime cuts through the sweetness perfectly

👨‍🍳 How to make it: Blend mango, coconut cream, honey, vanilla and lime until smooth, pour into molds and freeze for 4-6 hours.

Peter's Tip: Run the molds under warm water for 10 seconds to release them - don't rush it or they'll snap.

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Ingredients

Mango - ripe, in-season mangoes will give you the best flavour. Frozen mango works if that's what you have.
Coconut cream - go full-fat for a creamy finish. Coconut milk or Greek yogurt both work as substitutes.
Lime - fresh juice and zest. This is what lifts everything and stops it being too sweet.
Honey - a touch of sweetness. Swap for maple or agave to keep it vegan.
Vanilla - extract or paste. Small addition, but it rounds everything out.

Mango Lover?

Try my delicious cake made with mangoes and coconut - it's divine!

How to make them (Quick overview)

See the recipe card below for the detailed recipe.

slicing fresh mango on a round wooden cutting board.

Step 1: Peel and chop the mangoes

Step 2: Blend everything until completely smooth

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pouring pureed mango into popsicle molds.

Step 3: Pour into molds, freeze for 1 hour then insert sticks

placing popsicle molds into a bowl of warm water to defrost them.

Step 4: Freeze for a further 4-6 hours until set - run under warm water to release

This is so well done, Peter! I cannot imagine a better combination of lime, coconut, and mangoes!

Expert Tips

Use ripe mangoes - they should give slightly when pressed, not feel hard.
Blend properly - a smooth base gives you a better final texture.
Don't overfill the molds - leave a little space for expansion.
Be patient when releasing - warm water for 10 seconds is enough. Any longer and they start to melt.

Storage

Once frozen, wrap each popsicle in wax paper and store in a freezer-safe container or zip-top bag. They'll keep well for up to 2 months.

Variations

Swap mango for pineapple, strawberry or passionfruit for a different tropical version
Add a pinch of chilli for a subtle heat that works surprisingly well with lime
Use date syrup instead of honey for a deeper sweetness
No molds? Use small paper cups and wooden sticks instead

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📖 Recipe

Mango Coconut Lime Popsicles

5 from 4 votes

Prep: 15

Freezing Time: 4

Total: 4 15

Servings: popsicles

Cuisine: Tropical

Author: Peter G

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Creamy mango coconut lime popsicles made with simple ingredients and bursting with tropical flavour. Perfect for hot summer days.

Equipment

Conversions

Metric - US Customary

Ingredients

▢ 3 mangoes, peeled, seed removed (see note 1)
▢ 275 ml of coconut cream, (see note 2)
▢ 2 tablespoon honey, (see note 3)
▢ 1 teaspoon vanilla, extract or paste (see note 4)
▢ lime, juice and zest (see note 5)

Instructions

Peel and chop your mangoes, removing as much flesh from the inner stone as possible.
Combine all the ingredients in a blender or food processor and blend until the mango puree is smooth and free of any lumps.
Pour the mango mixture into popsicle molds and place in the freezer for one hour.
When the blended mixture is semi-set, pierce a wooden popsicle stick through the centre of each popsicle.
Place back in the freezer and allow the mango popsicles to set for a minimum of 4-6 hours or overnight before serving.
To serve the mango popsicles, run the molds under warm water for 10 seconds to loosen them, then serve immediately. Alternatively, dip them in a bowl of warm water.

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Peter's Tips →

Use in-season, ripe mangoes for best results. If you can't access fresh mango, using frozen mango chunks will also work.
Sub with full-fat coconut milk or Greek yogurt. (and yes - you can use the lower-fat varieties - these creamy mango popsicles won't be as rich, though).
Sub with agave, maple syrup or even date syrup to make them fully vegan.
Sub with a good quality vanilla paste or scrape the seeds from a vanilla pod for maximum flavour.
You can sub with lemon juice or any other citrus (just be wary that it will change the flavour profile a little!).
Use a blender or food processor to blend the mango puree until smooth. The consistency should be thick enough to not drip down the sides when poured into popsicle moulds.
Wash the popsicle molds in hot soapy water and dry them off before using.

Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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This post was originally published in January 2015 but was updated with new pictures and information in February 2022.

Comments

5 from 4 votes (4 ratings without comment)

Recipe snapshot

Ingredients

Mango Lover?