Vegan Mango Coconut Popsicles (Printable Version)

Dairy-free mango and coconut popsicles sweetened with maple syrup; creamy frozen treats that set in about 4 hours.

# What You Need:

→ Fruits

01 - 2 large ripe mangos, peeled and diced (about 2½ cups / 400 g)

→ Coconut Mix

02 - 1 can (400 ml) full-fat coconut milk
03 - 3 tbsp maple syrup or agave syrup
04 - 1 tsp vanilla extract
05 - Pinch of salt

# Step-by-Step:

01 - In a blender, combine diced mangos and 1 tablespoon of maple syrup. Blend until smooth.
02 - In a separate bowl, whisk together the coconut milk, remaining maple syrup, vanilla extract, and a pinch of salt until fully combined.
03 - Optional: For a marbled look, alternate spoonfuls of mango puree and coconut mixture into popsicle molds. For layered popsicles, pour the mango puree halfway, freeze for 30 minutes, then top with coconut mixture and insert sticks.
04 - Insert popsicle sticks and freeze molds for at least 4 hours, or until fully set.
05 - To release, run the molds briefly under warm water. Enjoy immediately.

# Expert Advice:

01 -
  • You get a double dose of creamy and fruity that no store-bought popsicle can deliver.
  • Friends are always amazed that something so luscious is entirely dairy-free.
02 -
  • If you rush the freezing step or skip the half-hour set between layers, the popsicles won’t hold their shape.
  • Just a pinch of salt is enough—more will clash with the sweetness and dull the tropical flavor.
03 -
  • Let popsicles sit at room temperature for a minute before unmolding—the patience pays off with clean, flawless results.
  • Layering pops requires a brief freeze between pours but the dramatic stripes are always worth it.
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