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!
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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
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.
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:
- Peach Mango Smoothie
- No-Banana Raspberry Smoothie Bowl
- Protein Chocolate Peanut Butter Smoothie
- Creamy Chocolate Raspberry Smoothie
- Chocolate Chia Seed Pudding
Tried out this Mango Coconut Milk Popsicles recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
3-Ingredient Mango Coconut Milk Popsicles (Dairy-Free, Sugar-Free)
Ingredients
- 1 cup cold coconut milk full-fat, unsweetened
- 1 cup frozen mango 140 grams
- 1/4 cup cold water
- 24 drops stevia
Instructions
- Pour coconut milk, frozen mango, water, and stevia into a blender. Blend until smooth. Pour the blended contents into the silicone popsicle molds, then insert the popsicle sticks.
- Freeze for at least 4-6 hours, or overnight.
Notes
- 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.
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Ashley Rios
This looks delicious!
Aly Michell
Thank you! Try them out and let me know how you like them! 🙂