Summer’s here and it’s the perfect time to experiment in the kitchen with different flavor combinations and turn them into frozen snacks on a stick!
This time, we’re going with sugar-free mango-packed popsicles made with creamy coconut milk.
It’s been hot out here in California, but this is nothing new. We’re surviving on no-cook, raw, or cold recipes to keep the kitchen and our bellies cool. Honestly, chickpea salad sandwiches have been my lunch go-to, in addition to any frozen treat.
Of course, these popsicles made the list.
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?!
- They are made with just three ingredients: coconut milk, frozen mango, and stevia to keep these popsicles sugar-free and plant-based.
- Just blend the ingredients, pour the liquid into popsicle molds, then freeze. Easy peasy!
- Thanks to the coconut milk, these popsicles are perfectly creamy.
Whether you call them ice pops, freezer pops, ice candy, or even “Hokey Pokey,” you’re in for an icy treat!
Once you get started with making your own, you’ll never have to buy them at the store again. The best part? You’re the boss and you can add the ingredients you love.
Just the other day, I made iced coffee popsicles to enjoy outside and bring a dose of energy to my morning.
How To Make Mango Coconut Popsicles
Blend frozen mango, full-fat coconut milk, water, and stevia until smooth.
Pour the mango coconut ingredients into the popsicle silicone molds.
Place the molds into the freezer to freeze for at least 4-6 hours.
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.
How To Store
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!
More summer-friendly treats
- Chocolate Chia Seed Pudding
- Homemade Applesauce
- Protein Chocolate Peanut Butter Smoothies.
- Chocolate Raspberry Smoothie
Be sure to also check out our 11 Summer Vegetarian Recipes.
Tried out this Mango Coconut Popsicle recipe?
Sugar- Free Mango Coconut Popsicles
- 1 cup cold coconut milk full-fat, unsweetened
- 1 cup frozen mango 140 grams
- 1/4 cup cold water
- 24 drops stevia
- It’s best to use full-fat coconut milk in this recipe. Additionally, to speed up the chill time for the popsicle, use cold ingredients. I chilled the coconut milk in the refrigerator for 1 hour before using it for this recipe.
- If you don’t have a food scale, 140 grams of frozen mango works out to be a little over a cup.
- I recommend using a good-quality blender for this recipe for a smooth and even popsicle texture.
- Note, this recipe yields about 2 cups of mango coconut liquid. Measurements may vary, depending on the size of your popsicle molds and how many you have. For the molds, I have 6 slots, which can handle about 2 cups of liquid.