Creamy Mango Coconut Popsicles
Refreshingly delicious and creamy mango coconut popsicles made with fresh, frozen, or canned mango. Simple, adaptable, vegan, and gluten-free popsicles that require only 4 main ingredients and taste almost as rich as an ice cream bar.
Ingredients
- Mango flesh or chunks (fresh or frozen, about 1 lb)500 g
- Coconut milk (1 ½ cups, preferably full-fat)360 mL
- White sugar (½ cup, divided)100 g
- Lime juice (2 tbsp / fresh juice from 1 lime)30 mL
- Salt (optional, up to ½ tsp for a sweet-and-salty variation)⅛ tsp
Taste as you go. Traditional Hela cuisine balances heat, salt, and acidity by feel — trust your senses.
Method
Prepare the Mangoes:
Wash, peel, and remove the seeds from fresh mangoes. Measure out 500 g of flesh. (Optional: For a fluffier texture, partially freeze the mango chunks before blending).
Blend the Coconut Base:
In a high-powered blender, combine 360 mL coconut milk and 50 g white sugar (half the total sugar). Pulse until the sugar dissolves.
Combine & Smooth:
Add the 500 g mango chunks and 30 mL lime juice. Blend for a few minutes until completely smooth. Avoid adding extra liquids to keep the mango flavor rich.
Adjust Sweetness:
Taste the mixture. Add the remaining 50 g white sugar and ⅛ tsp salt (or more to taste). Blend for 1–2 minutes until smooth and dissolved.
Fill the Molds:
Pour or spoon the mixture into 12 popsicle molds (3 fl oz / 90 mL capacity each), leaving a small space at the top for expansion. Tap the molds gently on the counter to remove air pockets.
Freeze:
Insert popsicle sticks, cover with lids, and place in the freezer overnight (or for at least 6 hours).
Unmold & Serve:
Dip the outside of the molds in warm water for a few seconds to release the popsicles. Serve immediately or wrap in parchment paper/bags to store long-term in the freezer.