Mango Popsicles with Coconut
These creamy Thai mango popsicles combine the tropical sweetness of ripe mango chunks, rich full-fat coconut milk, soft young coconut meat, and a splash of fresh lime juice for the perfect balance of sweet, creamy, and tangy.
- Prep time
- 15 min
- Cook time
- 6 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (16 oz) ripe mango flesh (fresh or frozen)
- 1 cup full-fat coconut milk
- 1/2 cup young coconut meat, shredded or chopped 3 oz- meat only, no brine
- 3 tablespoons lime juice (freshly squeezed). Adjust the sweetness to taste.
- 3 tablespoons agave, palm sugar, or honey. Adjust the sweetness to taste.
- Optional: pinch of salt for flavor balance
Instructions
- 1
. In a blender, combine the ripe mango chunks, full-fat coconut milk, fresh lime juice, agave or maple syrup, and a pinch of salt. Blend until completely smooth and creamy.
- 2
– Slice the young coconut meat into thin strips or bite-sized pieces for added texture.
- 3
– Gently stir the coconut meat into the mango mixture using a spatula.
- 4
– Pour the mixture into popsicle molds or use small plastic cups. Leave a little space at the top for expansion.
- 5
. Cover the molds with the lid (I used foil since my lid mysteriously disappeared—thanks, kids!) to help hold the sticks in place. Then carefully insert popsicle sticks, making sure they stand upright before freezing.
- 6
– Freeze for at least 6 hours or overnight. To release, run warm water over the molds for a few seconds, then enjoy your creamy, tropical mango popsicles!