Easy Frozen Mango Coconut Popsicles
A simple and refreshing 3-ingredient popsicle recipe combining frozen mango, creamy coconut milk, and honey for a tropical summer treat.
- Prep Time: 7 minutes
- Cook Time: 4 to 6 hours (freezing time)
- Total Time: 4 hours 7 minutes to 6 hours 7 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 3 cups (450g) frozen mango chunks
- 1 cup (240ml) full-fat coconut milk
- 2 tablespoons (30ml) honey
Instructions
- Measure out about 3 cups (450g) of frozen mango chunks. Break down large pieces if needed. Shake one 13.5 oz (400ml) can of full-fat coconut milk to mix cream and liquid.
- Add frozen mango chunks and 1 cup (240ml) coconut milk to a blender. Blend on high until smooth and creamy with no large chunks.
- Pour in 2 tablespoons (30ml) honey and blend briefly to mix. Taste and adjust sweetness if desired.
- Pour the mixture evenly into popsicle molds, leaving a little space at the top. Tap molds gently to remove air bubbles.
- Insert sticks into molds and freeze for at least 4 hours or overnight until solid.
- To unmold, run warm water over the outside of the molds for a few seconds or let sit at room temperature for a minute. Gently remove popsicles and enjoy.
Notes
Use full-fat canned coconut milk for best creamy texture. Keep mango frozen until blending for smooth consistency. Adjust honey to taste but avoid over-sweetening. Freeze popsicles fully before unmolding to prevent breakage. Silicone molds release popsicles more easily than plastic ones. For vegan option, substitute honey with maple syrup or agave nectar.
Nutrition
- Serving Size: 1 popsicle
- Calories: 90110
- Fat: 67
- Carbohydrates: 1215
- Protein: 12
Keywords: frozen mango popsicles, coconut milk popsicles, easy summer treat, 3-ingredient popsicles, healthy popsicles, vegan popsicles, dairy-free dessert