Creamy mango and coconut milk popsicles are everything you need this summer! Refined sugar-free, gluten-free, 100% vegan, and made with just THREE ingredients.
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.