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Jump Ahead To

I just know what’s coming this summer, which is HEAT! Summer and I have a love/hate relationship, but if it’s kept under 80 degrees, we’re alright.

Most of the year, we have pleasant weather. The warm weather during the day turns into cooler 50-degree evenings. Hint, hint: it’s where we have plenty of farmland and fresh produce whenever we like.

When the weather gets tough, we like to freshen up with ice pops or any other icey snacks. And of course, this is one of our favorites.

Whether you call them ice pops, freezer pops, ice candy, or even “Hokey Pokey,” you’re in for an icy treat!

Six mango coconut ice pops on a plate with frozen mango in a bowl.

Why You’ll Love This

These mango coconut popsicles are about 100 calories a pop. How’s that for a low-calorie sweet treat to keep you cool for summer?!
Only made with 3 ingredients! Mango, full-fat coconut milk, and liquid stevia.
It’s insanely easy to make and makes for a great last-minute icy treat. I recommend making them in advance, so you have the popsicles ready to enjoy, whenever you want.
This recipe is dairy-free, refined sugar-free, vegan/vegetarian/plant-based, and HOMEMADE! So you know all of the ingredients going into these popsicles.

If you’re into popsicles, be sure to check out our Strawberry Mint Popsicles and Iced Coffee Popsicles.

Ingredients & Substitutions:

Full-Fat Coconut Milk: Full-fat coconut milk is the way to go!
Frozen Mango: Fresh or frozen works fine. But if you’re using fresh mango, go ripe!
Cold Water
Stevia: This will help sweeten up the popsicles, without the refined-sugar, of course. If your mango is very ripe or sweet, adjust the stevia to your liking.

How To Make Mango Coconut Milk Popsicles

Frozen mango, coconut milk, and water in a blender.

Blend frozen mango, full-fat coconut milk, water, and stevia until smooth.

Blended mango, coconut milk, and water in silicone popsicle molds.

Pour the mango coconut ingredients into the popsicle silicone molds.

Place the molds into the freezer to freeze for at least 4-6 hours.

Vegan coconut mango popsicles on a platter with a side bowl of frozen mango chunks

Remove the popsicles from their molds. For an easy release, place the popsicle molds into a pot or bowl of warm water for about 20 seconds.

Recommended Popsicle Molds

I like the affordable and useful approach, so I went with these popsicle molds online. They get the job done!

How To Store Popsicles

To store, transfer the mango coconut popsicles into a freezer bag, reusable silicone bag, or airtight container. Or, keep the coconut mango popsicles in their silicone molds until you’re ready to enjoy them!

Cool off this summer with these summertime recipes:

Tried out this Mango Coconut Milk Popsicles recipe?

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