These 3 ingredient mango coconut popsicles are the perfect summer treat for cooling off when the weather gets hot. They’re naturally vegan, gluten-free and free of any questionable ingredients. I love making my own desserts at home. The process is really satisfying, and you can’t beat the flavor of natural, homemade popsicles.
If you’ve ever made my vegan peaches and “cream” popsicles, you know how easy they are to make. The most difficult part is waiting for them to freeze! If you’re looking to purchase popsicle molds, check out Amazon or Bed Bath & Beyond. If you eat a lot of pops, I suggest grabbing some molds because they’re so much fun to make and experiment with!
How to make vegan mango coconut popsicles
Time needed: 8 hours and 10 minutes
These vegan mango coconut popsicles are an easy to make treat. Most of the time is spent freezing the pops, but the prep work is only 10 minutes!
- Prepare your mango.
Peel and dice your mango into chunks. You can also use frozen mango that is already cut up. Just be sure to let it thaw out a bit before using so it’s easier to work with. If you want to make chunky popsicles, set 1/4 cup aside.
- Blend your ingredients.
Blend your mango along with the can of coconut milk and 4 tbsp. of maple syrup. Add the lime zest of one lime if you are using. After blending, you can add more maple syrup if you want a sweeter popsicle.
- Pour into popsicle molds.
Pour the mixture evenly into your popsicle molds, adding 3-4 chunks of mango if desired. Then, sprinkle shredded coconut on the tops of the molds. This will be the base of the popsicle when they come out. Leave about 1-2 inches of stick exposed and freeze the pops for 8 hours.
- Remove and store.
You can use a bowl or baking pan with hot water to help loosen the pops. Simply place the top of the mold into the hot water for 10 seconds. After removing the popsicles, wrap them in plastic or place them in bags for up to a month.
Recipe tips and FAQs
- Do I have to add the lime zest and shredded coconut? The lime zest and shredded coconut are optional ingredients in this recipe. But, I find that the punch of the lime really compliments the tropical flavor of these pops. And, the shredded coconut adds a nice layer of texture.
- Do I need to use full-fat coconut milk? Use full-fat coconut milk if you can. It results in a much tastier and creamier popsicle.
- What other ingredients can I add to these popsicles? You can experiment with other ingredients as well. The addition of pineapple makes these popsicles more tropical. Or, add some sliced strawberries for color.
- Can I sweeten these popsicles with anything else? If you are not vegan, you can use honey instead of maple syrup to sweeten these pops. Alternately, you may also use date syrup or a sweetener of your choice.
- How long do these popsicles need to freeze for? Make sure you allow these popsicles for the complete 8 hours so they are firm! I know it’s hard to do. I recommend making these pops in the morning so they’re ready for dessert at your next cookout.
- How can I get the popsicles out of the molds easier? Simply run the mold under some hot water or dip them in a hot water bath for about 10 seconds before releasing them.
- What I don’t have popsicle molds? You can use icecube trays for mini-pops, or plastic/paper cups with popsicle sticks as well.
- How can I make these without a blender or food processor? In order to make these without an electric processor, simply use a potato masher to smooth out the mango as much as possible. Then, mix the coconut milk and maple syrup in. The pops will be chunkier than if blended, but they’ll still taste good!
- How can I store these pops? These popsicles stay good for up to a month in the freezer. I like to freeze them individually in baggies.
Vegan Mango Coconut Sorbet Popsicles Recipe
- 2 cup diced mango about 2 medium mangos
- 1 ¾ cup full fat coconut milk 1 can
- 4-5 tbsp. maple syrup or honey
- 1 zest of 1 lime optional
- 2 tbsp. unsweetened shredded coconut optional
- Peeled and dice the fresh mango. If you want to have some chunks of pure mango in the popsicles, set aside about 1/4 cup.
- Combine the mango in a blender along with the coconut milk, lime zest if using, and 4 tbsp. of maple syrup. Blend until smooth.
- Taste and adjust maple syrup as desired if you want a sweeter popsicle.
- Pour evenly into a popsicle mold.
- If adding chunks of mango, place 4 pieces in each mold, pushing down with a knife to distribute them.
- If desired, sprinkle the shredded coconut at the top (the base once they come out of the molds) of each one, pressing down slightly to make sure the coconut sticks to the liquid.
- Cover the molds and place a stick into the center of each one, leaving 1-2 inches exposed.
- Freeze for at least 8 hours.
- To help with unmolding, you can fill a baking pan with hot water. Place the tips pf the popsicle mold in the hot water for about 10 seconds, then release the pops.
- Wrap in plastic or place in bags. Store in the freezer for up to 1 month.