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These 3 ingredient mango popsicles couldn’t be any easier! Vegan and gluten-free, these mango coconut popsicles will be on repeat all summer long!
It’s a good thing that I’ve made 3 ingredient recipes a thing around here, because its about all I can handle these days! It’s been almost 2 weeks since we’ve moved into the new house, and apart from some very unfortunately placed furniture and a few boxes sitting around, we’re basically all moved in and unpacked!
The house has been wonderful, we LOVE it. I may never leave it! It has definitely been a learning curve though, coming from a bungalow with everything on one level, to a house with 3 levels. The running up and down the stairs is at least going to keep me in shape!
Anyway, I’m so happy I finally have my studio props unpacked and I’m getting back to taking some photos. I might rearrange my kitchen a few more times still, but at least I know where everything is now (mostly)!
These mango coconut popsicles were shot in my old house, but I have been so excited to share them with you!
How do you make mango coconut popsicles?
These popsicles are so similar to my coconut lime popsicles! All you need for this recipe is:
- fresh or frozen mango
- full-fat coconut milk
- maple syrup
I like to use frozen mango for this because I always have it on hand, plus thawing the frozen mango makes for a super juicy and flavorful popsicle!
I let the mango thaw overnight in the fridge in a bowl before using it in the recipe. If using fresh mango, you can just use it right away!
To make the popsicles, start by pureeing the mango (plus juices, if thawed) in a blender with 2 tablespoons of maple syrup until smooth. Divide this puree evenly among the bottom of the popsicle molds. Place the molds in the freezer for an hour before moving on to the next step.
Rinse out the blender and then quickly blitz together the coconut milk with an additional 2 tablespoons of maple syrup. Divide this mixture among the molds, then place in the freezer for 1 hour, before removing and inserting a popsicle stick into the center of each popsicle mold. Place the molds back in the freezer until completely frozen, at least 4-5 hours.
To remove the popsicles from the molds, I like to run the bottom of the molds under very hot tap water for about 30 seconds, then pull on the popsicle stick to release the popsicle. I usually do them all at once, and then store the popsicles in a large resealable bag for easy access!
These popsicles will keep in the freezer for up to a month in an airtight bag or container before getting slightly freezer-burned.
Are these mango coconut popsicles vegan?
Yes! They just so happen to be, since we are using maple syrup. If you’re not following a vegan diet, you could definitely replace the maple syrup with honey, or even try agave syrup. You just need a bit of sweetness to really amplify that mango flavor! The popsicles aren’t super sweet but sweet enough that my kiddos had no trouble devouring them!
How many popsicles does this recipe make?
Using the mold pictured above, this recipe makes 8 popsicles. A smaller mold might yield 10-12 popsicles instead. This recipe works great with silicone molds or plastic!
There’s still some summer left to be soaked up, so I hope you are still in the mood for homemade popsicles!
Cheers!
You’ll love some of my other favorite popsicle recipes:
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Mango Coconut Popsicles
- Total Time: 6 hours
- Yield: 8–10 popsicles 1x
- Diet: Vegan
Description
These 3 ingredient mango popsicles couldn’t be any easier! Vegan and gluten-free, these mango coconut popsicles will be on repeat all summer long!
Ingredients
- 4 cups frozen mango, thawed overnight*
- 1/4 cup maple syrup, divided
- 1 420 mL can full-fat coconut milk
Instructions
- Place the thawed mango, along with any collected juices, into the blender with 2 tablespoons of the maple syrup, blending until smooth. Divide the mango mixture among the popsicle molds evenly, about 2 tablespoons in each mold. My mold made 8 popsicles. Place the mold in the freezer for 1 hour before moving on to the next step.
- Rinse out the blender and combine the coconut milk and remaining maple syrup. Pulse a few times to combine. Remove the popsicle mold from the freezer, then pour the coconut milk mixture over frozen mango puree in each mold, distributed evenly. Place the mold back in the freezer for 1 hour, before removing and then inserting a popsicle stick into each mold. Freeze the mold again for 4-5 hours.
- To remove the popsicles from the mold, I like to run the bottom of the popsicle mold under hot tap water for 30 seconds and then pull on the sticks to remove each popsicle. Place each popsicle in a large resealable freezer bag for storage.
Popsicles will keep in an airtight bag or container, in the freezer, for up to 1 month before starting to become freezer-burned!
Notes
*You can definitely use 4 cups of fresh mango, too!
- Prep Time: 5 minutes
- Category: popsicles
- Method: freezer
- Cuisine: american
Beautiful colours and beautiful flavours !
Coconut and mango is such a yummy combination that everyone at my house loves! pinned!
I love it when something healthy can be this delicious! Such a beautiful and cooling summer treat!