Vegan Mango Coconut Popsicles (Print version)

Enjoy a refreshing mango coconut popsicle for a dairy-free summer treat.

# What you’ll need:

→ Fruits

01 - 2 large ripe mangos, peeled and diced (about 2½ cups / 400 g)

→ Coconut Mix

02 - 1 can (400 ml) full-fat coconut milk
03 - 3 tbsp maple syrup or agave syrup
04 - 1 tsp vanilla extract
05 - Pinch of salt

# Steps:

01 - In a blender, combine diced mangos and 1 tablespoon of maple syrup. Blend until smooth.
02 - In a separate bowl, whisk together the coconut milk, remaining maple syrup, vanilla extract, and a pinch of salt until fully combined.
03 - Optional: For a marbled look, alternate spoonfuls of mango puree and coconut mixture into popsicle molds. For layered popsicles, pour the mango puree halfway, freeze for 30 minutes, then top with coconut mixture and insert sticks.
04 - Insert popsicle sticks and freeze molds for at least 4 hours, or until fully set.
05 - To release, run the molds briefly under warm water. Enjoy immediately.

# Cooking tips:

01 -
  • These popsicles are not just refreshing but also incredibly simple to make, perfect for impromptu gatherings.
  • They offer a delightful balance of sweet mango and creamy coconut that feels like a mini-vacation in every bite.
02 -
  • Once, I tried to rush the freezing process by sticking them in the freezer without waiting; they came out half melted and sad.
  • Adding a squeeze of lime juice in the mango puree really lifts the flavors to a new level of deliciousness.
03 -
  • Don’t rush the freezing time; it’s crucial for the right texture.
  • Using the finest quality ingredients makes all the difference in flavor.
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