Mango Coconut Milk Popsicle

I grew up pouring anything and everything in a popsicle mold to turn it into ice cream. Did you do the same? Well, out of everything that I poured, the mango milkshake was one of my favorites. So, as I grew up, to relive those colorful days of my life, I created this vegan version of mango popsicles where instead of whole milk, I have used coconut milk.

What is Mango-Coconut Milk Popsicle?

Mango Coconut Milk Popsicle is a delicious cool bar produced by freezing a mixture of mango pulp, coconut milk, and sugar in a mold. Mango Coconut Milk Popsicle is a refreshing way to beat the heat and a must-try at home if you enjoy trying new desserts. 

These mango popsicles are easy to make, vegan, and gluten-free, and you can also make them healthier by replacing sugar with any natural sweetener, or if your mangoes are sweet, even that won’t be required. 

Summer is that quiet moment when you’re just soaking it all in, that lazy afternoon picnic paired with an afternoon nap in the sun, a day off from work where you sleep in and treat yourself to a new book, plus those lazy afternoons relaxing beside the pool. 

Summer is hot, yet it brings in many wonderful afternoons and evenings. To charm up all of it, what can be better than fresh mangoes and coconuts mixed into two popsicles each… just to feed up and cool down. 

This summer, I hope you get to sleep in a little longer, switch your mind to vacation mode, and indulge in some of the fun, wonderful, sweet things you’ve been putting off. 

Notable Ingredients At A Glance

Mangoes – If you are blessed to have a mango tree in your backyard, you can pluck the ripest mangoes for making this popsicle. Otherwise, buying it from the store is always an option. Cut the mangoes into cubes and freeze them before making the popsicles. Frozen mangoes work the best.

Maple syrup – Look for pure maple syrup rather than maple-flavored syrup (they are not the same thing). You could also use honey (though please keep in mind that these popsicles will no longer be vegan if that is a must), or agave syrup if you prefer.

Coconut Milk – You can use full-fat coconut cream or coconut milk. The ones made with coconut cream will produce a popsicle’s thick and creamy ‘ice cream’ flavor. However, the ones with coconut milk will not provide the same consistency and texture. So, as per your preference, you can choose coconut cream or milk. I have used coconut milk in this recipe. 

How To Prepare Mango Coconut Milk Popsicles?

First, cut the mangoes into cubes and freeze them for 2-3 hours. 

After the mangoes have frozen. Take it out in a blending jar and blend the frozen mango cubes with the maple syrup until smooth. If desired, omit the sweetness from the mangoes and add some to the coconut milk.

Now, we will pour it into the popsicle molds. First, pour the mango puree into the molds halfway, followed by the coconut milk. Give a gentle stir to give a marble effect. You can also for alternate layers of mango and coconut milk. This will give a different look. Basically, you can play with the look. It is up to you. 

Freeze overnight it overnight and enjoy the next afternoon with these popsicles by your side, 

Some Expert Tips For Making Mango Coconut Milk Popsicles

• If you prefer it fully natural, substitute honey for condensed milk.
• To freeze the fruit combination, use any mold you choose or a basic box. It’s thick enough to scoop up and consume.
• Optionally, put some salt on top before serving.
• If necessary, you can alter the mango flavor. If the mango is less ripe and acidic, add a teaspoon of honey and combine to taste. To balance the flavor of overripe and too sweet mango, add lime juice a bit at a time.

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