Using just 3 simple ingredients you will have a refreshing summer treat to cool you down on a hot summer day. Super easy to make, these 3 ingredient mango popsicles are sure to be a hit with the whole family. The perfect way to take advantage of mango season and enjoy a homemade popsicle with no added sugar.
We love using summer fruits to make deliciously refreshing treats. Why not try this No-Churn Homemade Peach Ice Cream Recipe next?
Simple Mango Popsicle Recipe
These mango coconut popsicles are so easy to make that I pretty much let the kids do it themselves, with a little supervision when it comes to the blender of course.
You are going to need:
- fresh mangoes: these will need to be ripe, see the FAQ's at the bottom of this post for tips on how to tell if a mango is ripe. You could also use canned mango in a pinch if that is what you have;
- maple syrup: look for 100% maple syrup, not maple-flavored syrup (they are not the same thing). Alternatively you could use honey (although please note, these popsicles will no longer be vegan if that is something you are in need of), or agave syrup if prefered;
- coconut cream: use full-fat coconut cream, not coconut milk. This gives you the thick and creamy 'ice cream' taste of a popsicle. Using coconut milk, although technically will work, will not give that same consistency and texture.
You could also add in some extra mango or pineapple chunks to add some extra oomph to the popsicles if that is something you would like.
How To Make Popsicles At Home
If you haven't made homemade popsicles before, then you are in for a treat.
These things are super easy to make, and so versatile depending on what you have on hand, and your taste preferences.
I used small espresso cups for this version, however feel free to use normal popsicle molds.
If you are using espresso cups, like in these photos, no further prep is required.
If you are using normal molds then you may want to run a little bit of coconut oil over the inside of the mold with a pastry brush to prevent sticking.
Using a high-speed blender or food processor we are going to blend the mango and maple syrup together until you get a smooth purée.
Pour the mango puree into the mold, filling it halfway.
Pour in the coconut cream slowly to fill the rest of the mold.
The coconut cream needs to be poured in slowly so that you end up with 2 distinct layers.
A little bit of mixing is fine, but you really want to try and keep them a little bit separate.
This is for aesthetic purposes only, so don't panic if it doesn't work.
TIP: You may want to whisk the coconut cream to ensure it is completely smooth before using it.
Then cover the tops with aluminum foil, pop a wooden popsicle stick into the middle of each mold and freeze for about 6 hours.
Tips, Tricks and Substitutions
It may seem wasteful to use espresso cups and wooden sticks for this recipe, however, these are espresso cups and wooden sticks we have saved from drinks and icy-poles over summer.
Yes, I am the weirdo that hangs onto this stuff until I can find a use for it.
If you are not a weirdo, go on ahead and use a normal reusable popsicle mold and stick.
Want to change up the flavor a bit?
Why not try one of these substitutions and make your own version of easy mango popsicles:
- If you can't get your hands on fresh mango you could use thawed frozen mango, mango juice, or a mix of both;
- add some chili powder or Tajin seasoning to the mango mixture for a little bit of spice;
- add some coconut chips to the coconut cream mixture for some texture;
- add some pineaple, peach, mango chunks, or your favorite fruits to the mixture;
- add some pineapple juice, orange juice or lemon juice to the mango mixture for a real pop of flavor and some extra vitamin D;
- add some fresh lime juice to the coconut cream before whisking and adding to the mold;
- swap the coconut cream for some Greek yogurt or plain yogurt (please note that unless you use a dairy-free version the recipe will no longer be dairy-free or vegan).
Leftovers and Storing
Leftovers should be left in their molds and kept in a Ziploc bag or freezer-friendly airtight container in the freezer for up to 2 weeks.
Do not store fresh fruit popsicles next to meat, store them next to other fruits and vegetables, or in their very own section.
Tip: Do not store mango ice pops next to meat in the freezer.
How To Serve Homemade Mango Popsicles
If you are using small paper espresso cups as I did here, you can either pull the popsicle from the mold or, if it is sticking, simply unpeel the cup from the popsicle and enjoy.
If you are using a silicone popsicle mold, or a stainless steel popsicle mold, you may have to run under warm water for a few seconds to loosen things up before removing the popsicle from the mold.
Need More Ice Cream and Popsicle Recipes?
There is nothing better than a fresh fruit popsicle or ice cream to cool down on a hot day.
It is the perfect way to get some goodness into your body and cool down at the same time.
Why not try one of these recipes next:
- Gluten-Free Honey Pineapple Lavender Frozen Yogurt Bites
- No-Churn Homemade Peach Ice Cream Recipe
- Cantaloupe Date Popsicles
Frequently Asked Questions
The color turns from green to orange (with maybe a hint of red) depending on the variety.
The skin gives a little when pressed softly.
The mango gives off a delicious sweet fragrance.
If it is too mushy, the mango is overripe.
Try ripe peach, pineapple, or nectarine.
But the texture will not be as creamy, so if you want a creamier popsicle then stick with the coconut cream.
Store them in the mold, in a Ziploc bag in the freezer for up to 2 weeks.
Do not store near meat.
Store near other fruits and vegetables, or in their very own section.
No. There is no added dairy in this popsicle recipe.
3 Ingredient Coconut Mango Popsicles
- espresso cups or popsicle molds
- wooden popsicle sticks (if using espresso cups)
- 2 ripe mangoes cut into cubes
- 1 teaspoon maple syrup
- 1 cup coconut cream
- Prepare the popsicle mold. *I used an espresso cup to make these popsicles. However, feel free to use normal popsicle molds If you do use normal popsicle molds you may want to brush the inside lightly with some coconut oil to prevent sticking.
- Add the mango and maple syrup or honey in a high-speed blender. Blend until you get a smooth purée.
- Fill the molds halfway with the mango purée and then fill the other half with coconut cream.
- If using espresso cups cover the cups with aluminum foil and put wooden popsicle sticks into the middle of each mold. If using different popsicles molds, then add the popsicle sticks as per their individual instructions.
- Freeze for 6 hours before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.