These easy mango popsicles are the perfect summer treat and simple to make at home. This recipe uses only five ingredients and takes less than fifteen minutes to prepare. And really, who doesn't love homemade popsicles?
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Why this recipe works
- These mango ice pops are not only incredibly easy to make but also pack a nutritional punch that store-bought versions can't match.
- They're a great way to enjoy the abundance of mangoes during the summertime.
- Refreshingly delicious and bursting with natural mango flavor
- Simpler to prepare than traditional ice cream
- Customisable to suit your dietary preferences
Ingredients
- Mango - Use fresh, ripe mangoes -any variety will do.
- Coconut Cream - Full-fat coconut cream works best.
- Honey - I love using honey as it adds a subtle sweetness and complements the mango flavours pretty well.
- Vanilla - Vanilla extract lends a subtle aroma.
- Lime - I love the added freshness and "zing" the lime provides. I've used fresh lime juice and zest.
Mango Lover?
Try my delicious cake made with mangoes and coconut - it's divine!
How to make this recipe
See the recipe card below for the detailed recipe.
- Step 1: Peel and chop your mangoes, removing as much flesh from the inner stone as possible.
- Step 2: Combine all the ingredients in a blender or food processor and blend until the mango puree is smooth and free of any lumps.
- Step 3: Pour the mango mixture into the silicone popsicle mold and place in the freezer for one hour.
- Step 4: When the blended mixture is semi-set, pierce a wooden popsicle stick through the centre of each popsicle.
- Step 5: Place back in the freezer and allow the mango popsicles to set for a minimum of 4-6 hours or overnight before serving.
- Step 6: To serve the 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.
Hint
Be patient when trying to remove the popsicles from the molds. Running under warm water is really the best way to release them.
This is so well done, Peter! I cannot imagine a better combination of lime, coconut, and mangoes!
Substitutions
- Fresh mango - If you can't access fresh mango, using frozen mango chunks will also work.
- Coconut cream - 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). Alternatively, try using coconut water.
- Honey - Sub with agave, maple syrup or even date syrup to make them fully vegan.
- Vanilla - Sub with a good quality vanilla paste or scrape the seeds from a vanilla pod for maximum flavour.
- Lime - You can sub with lemon juice or any other citrus (just be wary that it will change the flavour profile a little!).
Recipe variations
- Use other frozen or fresh fruit types, such as strawberries, pineapple, bananas or kiwi, with the mango for added flavour. (think tropical flavours!).
- For an Asian twist, add a few teaspoons of pandan powder or a pinch of ground ginger or cardamom.
- If you don't have the necessary equipment to make these mango popsicles - consider making mango ice cream instead. Pour the mango puree into a loaf pan, freeze for up to 4 hours and serve as a delicious dessert.
Equipment
I highly recommend using the following products (Amazon affiliate links) for the best results.
Don't have popsicle molds? No problem! Small paper cups or silicone muffin trays can work as alternatives.
Storage
Proper storage is key to enjoying your homemade mango popsicles at their best. Follow these tips to keep them fresh and delicious:
- Freezer Storage: Once fully frozen, you can either keep the popsicles in their molds or remove them for space-saving storage.
- Individual Wrapping: If removing from molds, wrap each popsicle individually in wax paper or plastic wrap to prevent freezer burn.
- Airtight Container: Store wrapped popsicles in a freezer-safe, airtight container or zip-top bag to maintain freshness.
- Shelf Life: Properly stored, your mango popsicles can last up to 2-4 months in the freezer.
Hint: Label your container with the date you made the popsicles to keep track of freshness. While they're safe to eat beyond 4 months, the quality and flavor are best within this timeframe.
Expert Tips
- Use in-season, ripe mangoes for best results. If you need to assess the ripeness of your mangoes - squeeze them. If they are too soft the mango is overripe. Also, don't forget to smell them! They should have an irresistibly sweet aroma.
- 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 molds.
- Wash the popsicle molds in hot soapy water and dry them off before using.
FAQ
Mexican, Indian, Thai or Australian varieties all work well.
Yes, however, canned mango tends to have more liquid than fresh ones. Therefore, drain the excess liquid before using it.
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Mango Popsicles
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Equipment
Conversions
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.
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.
© Souvlaki For the Soul
This post was originally published in January 2015 but was updated with new pictures and information in February 2022.
Sia Aristidou says
That looks amazing!! Yum!
My Kitchen Stories says
Too gorgeous Peter. Hope the summer is treating you well and you get a few more of these delicious pops before it cools down. They are making me crave mango and cocnut.
Aysegul says
This is so well done Peter! I cannot imagine a better combination - lime,coconut, and mangos!!
So beautifully photographed as well.. As always..
Asha says
Love the mood board for the photos Peter. So wistful 🙂 This is what winter should be. Warm and cozy. Yet, when I look out I see only white on white reflected back here. LOL Love the blue backdrop. Did you make it yourself?
Peter G says
Hi Asha. Thanks for your comment. I found the board on the street! And painted it. Cheers!
Tori Cooper says
You're so right! Summer definitely needs to have an ice cream recipe and this one looks amazing! Love your composition!
Gaby Mora says
Yum! Love that flavour combo!
MeetaK says
Yes! This has some of my favorite flavors! I love it - just waiting for it to get hotter here!!
AmandaChewTown says
Popsicles are my favourite summertime treat. I love lime in my popsicles and combined with mango and coconut it sounds like the taste of a tropical holiday.
Sarah Ayoub says
When I saw this title I was intrigued even though I don't fancy coconut milk/cream all that much (I love lime though). So I am super thankful for the suggestion of adding Greek Yoghurt. I love it when people who share recipes do that so thank you. But my biggest note of gratitude is for sharing a link to buying the moulds. I have been trying to find some decent ones for a while and surprisingly it's not that easy (or I just don't know where to look). I have just added them to my Amazon cart. Love your work 🙂