Creamy Mango Coconut Ice Pops
These simple and healthy creamy mango coconut ice pops are PERFECT for a hot summer day! Made with just five ingredients, including fresh mango and coconut cream, they’re super refreshing. Dairy free, gluten free and vegan.
It’s summer. It’s crazy hot. Which means it’s time to cool off with some refreshing mango coconut ice pops!
And by cool off, what I really mean is sit inside on the couch with an ice pop while trying to avoid going outside in the feels-like-you-are-walking-into-a-sauna humidity at all costs.
But anyway. These little babies are guilt-free, super easy (just five ingredients!) and will only take you about ten minutes to make.
The hardest part?
Waiting while they harden up in the freezer.
They’re creamy and fresh and sort of mango lassi like, if you will. And they do wonders at putting a little pep in your step on a hot summer day.
Tips & Tricks For These Mango Coconut Popsicles
- It is super important to use ripe mango here! It makes a HUGE difference in taste. Just trust me, okay? The mango flavor is so much more pronounced (in a very good way). I’d even go so far as to say to aim for slightly over-ripe.
- The ice pops you see pictured? I used not-quite-ripe mango. The color will be much more vibrant if you use the ripe stuff.
- Depending on the sweetness of your mango, you’ll want to add more or less maple syrup. It will just depend.
- Along those lines, if you barely add any sweetener, you may need to add in a splash or so more almond milk to get the mixture to a pour-able consistency. Again, it will all depend on your mango.
Additional Popsicle Recipes You Might Enjoy:
- Creamy Coconut Mojito Ice Pops
- Watermelon and Cream Ice Pops
- Coffee Coconut Milk Cookies & Cream Popsicles
- Apple Pie Popsicles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ cups chopped ripe fresh mango
- ½ cup coconut cream*
- 1 cup unsweetened vanilla almond milk
- 2 to 3 teaspoons pure maple syrup (or to taste)
- ⅛ teaspoon coconut extract (optional but it does reinforce the flavor!)
- Add the mango, coconut cream, almond milk, maple syrup and coconut extract to a blender. Process until smooth. If needed, add additional maple syrup to taste and / or add a splash of extra almond milk to get the mixture to a pour-able consistency.
- Pour the mixture into ice pop molds to fill.
- Freeze according to the manufacturer's directions.
*For the coconut cream - this is just the harder / solid white stuff in a can of full-fat coconut milk. I just scoop out what I need and save the rest of the can (the liquid) for smoothies! You can also buy cans of just straight up coconut cream at Trader Joes.
Yield will vary based on the size of your ice pop molds. You can visit this recipe for my watermelon and cream ice pops and head down to the notes section (lots of info there about what molds I have and love).
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 8mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 1g