Coconut Mango Popsicles {Dairy-Free, Vegan, No Refined Sugar}
When it’s feeling warm outside you need something cool and refreshing to beat the heat. These easy Coconut Mango Popsicles are just the thing! Dairy-free and no refined sugars mean a wholesome treat for everyone, too.
With sweet mango and creamy coconut milk in every bite, you really can’t go wrong with these easy dairy-free popsicles. Make a batch now and store them for later for when you’re looking to cool down with a sweet treat.
Coconut Mango Popsicles Recipe
If you enjoyed our Strawberries and Cream Popsicles you know how great Wildly Organic Coconut Milk Powder is for making tasty, dairy-free treats. Quickly make the amount of coconut milk you need and no more!
Sweet-tart mango is a natural pairing with rich, creamy coconut milk, too. For fancy popsicles, alternate coconut milk and mango puree to get a beautiful layered look. No time for fancy? Whirl it all in the blender and fill your pop molds.
How To Make Fancy Layered Coconut Mango Pops
While this method takes a bit more hands-on time the end result is stunning. The contrast between the creamy white of coconut and vibrant orange hue of mango is visually delicious.
These popsicles take around 4 hours to freeze and with this layering method, you’ll be taking them out of the freezer every hour for the first 2 hours. They may need additional freezing time to freeze completely.
- Reconstitute the WO Coconut Milk Powder with hot water, whisking well until smooth.
- Pour 1/3 of the coconut milk evenly among the popsicle molds and put in the freezer. Do not put the popsicle sticks in yet.
- Put remaining coconut milk in the refrigerator to cool.
- Meanwhile, make the mango puree and refrigerate to keep cool.
- After 1 hour, take the pop molds out of the freezer and divide mango puree evenly among the molds.
- Return to the freezer for another hour.
- Remove from the freezer and pour remaining coconut milk evenly among the molds.
- Carefully insert a popsicle stick, or put the stick assembly that came with the molds into each pop mold, and return them to the freezer.
- Allow to freeze another 2 hours or longer as needed.
Additionally, you can do this same layering method with chunks or pieces of mango. Simply add mango chunks and coconut milk, freeze, and repeat until the molds are full. Adding the mango pieces without layering will result in the mango settling on the bottom of the mold.
How to Naturally Sweeten Coconut Mango Pops
Natural sweeteners are always the best choice for your summertime treats. I used Wildly Organic Coco Monkey Sweetener for this recipe to keep the carbs lower. Feel free to use Wildly Organic Coconut Syrup if you like or your favorite sweetener of choice to taste.
Since Wildly Organic Coconut Milk Powder and fresh, ripe mangoes are naturally slightly sweet you might find no need to add any additional sweetener.
In contrast, frozen mango tends to be a bit more on the tart side. If using frozen mango you’ll likely want to add additional sweetener. Adding a pinch of salt to this mixture can help, too. However, if you love tart flavors leave out the sweetener and salt.
Homemade popsicles are perfect for hot summer days!
Weeding the garden? Playing with the kids? Running? Lounging by the pool during a heatwave? No matter what summer throws at you this year these creamy coconut mango pops are a perfectly cool, refreshing way to beat the heat.
Finally, you can also feel good giving these wholesome homemade pops to your kiddos. You know they’re made with wholesome ingredients and no refined sugars. They’ll just know they taste amazing!
More Frozen Treats for Summer!
- Sugar-Free & Low-Carb Coconut Lime Kefir Pops
- Dairy-Free Fruity Coconut Nice Cream Cake
- Creamy 5-Ingredient Coconut Milk Ice Cream {egg-free & dairy-free!}
- Coconut Milkshake with Cacao Nibs {paleo, dairy-free, vegan & low-carb options!}
Will You Make Fancy Layers Or Just Blend It All Together When You Make These Coconut Mango Pops?
- 1 1/2 cup hot water(see notes)
- 1 1/4cup Wildly Organic Coconut Milk Powder(see notes)
- 3 to 4teaspoons Wildly Organic Coco Monkey Low-Cal Sweeteneror sweetener of choice, to taste
- 1/8teaspoon Wildly Organic Pink Himalayan Saltoptional
- 1cup mango chunksfresh or frozen (see notes)
- 1/4cup cool waterfor blending mango
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Whisk together hot water and coconut milk powder, adding 1 to 2 teaspoons Coco Monkey, or preferred sweetener) as desired.
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Pour half the mixture evenly among 6 popsicle molds and freeze for 1 hour. Refrigerate remaining coconut milk.
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Meanwhile, puree mango, salt, and 2 teaspoons Coco Monkey (or sweetener of choice as desired). Refrigerate until ready to use.
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After one hour in the freezer, remove the pop molds and add mango puree, about 2 tablespoons per mold. Return to the freezer for one hour.
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After one hour in the freezer remove molds and evenly pour remaining coconut milk into the molds.
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Gently insert a popsicle stick and secure to keep straight. You can do this by covering the molds with a sheet of wax paper and poking the stick through (or cutting a small slit first). If your pop molds come with a plastic stick/lid put that on then return to the freezer for at least another hour or until fully frozen.
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Combine hot water and coconut milk powder, whisking well.
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Add to blender, along with remaining ingredients, and pulse or puree until blended to desired consistency.
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Pour mixture evenly into molds, secure sticks or sticks/lids, and freeze for at least 4 hours.
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Run molds under hot water for a few minutes to remove from the mold.
Depending on the size of your popsicle molds you may need more coconut milk and/or mango puree to fill the molds properly. Simply mix more coconut milk powder and hot water and/or puree mango and water as needed, adjust sweetening as needed.
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