How long does it take to freeze popsicles?

Allow at least 6 hours or overnight for best results. Quick-freeze popsicle molds may set faster.

Can I use frozen mango?

Yes, using frozen mango gives the mixture an extra chill and blends easily.

Can I make this recipe vegan?

Yes, it’s naturally vegan with full-fat coconut milk and maple syrup or agave.

What if I don’t have young coconut meat?

Omit or substitute with shredded coconut flakes.

How do I make creamy mango popsicles extra rich?

Blend in Greek yogurt or vanilla extract for added creaminess.

Are mango popsicles healthy?

Yes, made with real fruit, coconut milk, and natural sweeteners, they’re packed with vitamin C and make a perfect summer treat.

Mango Popsicles with Coconut

Name: Mango Popsicles with Coconut
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: thai
Ingredients: 2 cups (16 oz) ripe mango flesh (fresh or frozen); 1 cup full-fat coconut milk; 1/2 cup young coconut meat, shredded or chopped 3 oz- meat only, no brine; 3 tablespoons lime juice (freshly squeezed). Adjust the sweetness to taste.; 3 tablespoons agave, palm sugar, or honey. Adjust the sweetness to taste.; Optional: pinch of salt for flavor balance

Description

These creamy Thai mango popsicles combine the tropical sweetness of ripe mango chunks, rich full-fat coconut milk, soft young coconut meat, and a splash of fresh lime juice for the perfect balance of sweet, creamy, and tangy.

Ingredients

Scale

2 cups (16 oz) ripe mango flesh (fresh or frozen)
1 cup full-fat coconut milk
1/2 cup young coconut meat, shredded or chopped 3 oz- meat only, no brine
3 tablespoons lime juice (freshly squeezed). Adjust the sweetness to taste.
3 tablespoons agave, palm sugar, or honey. Adjust the sweetness to taste.
Optional: pinch of salt for flavor balance

Cook Mode Prevent your screen from going dark

Instructions

Blend the Base. In a blender, combine the ripe mango chunks, full-fat coconut milk, fresh lime juice, agave or maple syrup, and a pinch of salt. Blend until completely smooth and creamy.
Prep the Coconut Meat – Slice the young coconut meat into thin strips or bite-sized pieces for added texture.
Add Texture – Gently stir the coconut meat into the mango mixture using a spatula.
Fill the Molds – Pour the mixture into popsicle molds or use small plastic cups. Leave a little space at the top for expansion.
Insert Popsicle Sticks. Cover the molds with the lid (I used foil since my lid mysteriously disappeared—thanks, kids!) to help hold the sticks in place. Then carefully insert popsicle sticks, making sure they stand upright before freezing.
Freeze and Enjoy – Freeze for at least 6 hours or overnight. To release, run warm water over the molds for a few seconds, then enjoy your creamy, tropical mango popsicles!

Notes

Use ripe mangoes for the best flavor and natural sweetness. If your mango isn’t sweet enough, adjust with maple syrup or honey.
Frozen mango works great; just thaw slightly if your blender struggles, and it helps chill the mixture before freezing.
Full-fat coconut milk gives the creamiest texture—avoid light versions for this recipe.
Taste the mixture before freezing to adjust sweetness or lime juice to your liking.
Leave space in the molds; always leave a little room at the top to allow for expansion as the popsicles freeze.
Insert popsicle sticks carefully; covering molds with foil helps hold them upright if your lid is missing.
Run warm water over molds for 10–15 seconds to release popsicles easily without breaking them.
Add-ins like mango chunks, shredded coconut, or basil seeds can be stirred in before freezing for extra texture.

Prep Time: 15
Cook Time: 6 hours
Category: dessert
Method: food processor
Cuisine: thai