If you’re looking for a super easy summer treat that’s dairy-free, healthy and incredibly simple to make, these 3-ingredient mango ice pops are the perfect choice.
Naturally sweetened with mango and with some creaminess from the coconut, they really are a great summer treat.
And with 3 easy ingredients, you can make these in minutes.
Why You’ll Love These Mango Ice Pops
Firstly, they’re ridiculously easy to make. With just three main ingredients: mango, coconut milk and a bit of lime juice, you can whip up a batch in minutes (plus freezing time, of course!).
If your mangoes are nice and ripe, you may not even need any extra sweetener, but there’s the option to add a little maple syrup or honey if you’d like it sweeter.
They’re also really customisable – use other fruits such as berries or peaches rather than mango.
What ingredients do I need for mango ice pops?
- Mango
- Coconut milk
- Lime juice
Mango
They’re naturally sweet, which means you won’t need added sugar. Mangoes are a brilliant source of Vitamins A and C, and they have some fibre too!
Coconut milk
Use the thick, creamy top layer of full-fat coconut milk for best results, ideally one without stabilisers or emulsifiers. You should be looking for two ingredients – organic coconut and water. Coconut milk is a natural source of healthy fats (including medium-chain triglycerides, or MCTs) which can support energy levels (and brain function).
Lime juice
This helps the mango blend easily but also adds a hint of citrus to balance out the sweetness of the mango. It also adds an extra burst of vitamin C!
Storage and Shelf Life
These ice pops can be stored in an airtight container in the freezer.
For best results use within a month.
Recipe Tips
High powered-blender: if you want a really smooth mango puree – you’ll need quite a high-powered blender.
Add a natural sweetener: if you prefer your ice pops a bit sweeter, add a little maple syrup.
Use ripe mangoes for natural sweetness: the riper the mango, the sweeter your ice pops will be, meaning you can skip the sweetener entirely.
Use fresh mango: for best results, use fresh mango. However, if you only have frozen mango, defrost before using.
Use only the thick part of the coconut milk: this is crucial for that creamy texture. Save the liquid for smoothies or curries.
Taste before freezing: blend the mixture and give it a taste before pouring into trays. Adjust with more lime or a sweetener, if needed.
If you liked these mango ice pops, why not try these other summer recipes:
Mango Ice Pops
Equipment
Ingredients
- 3 cups mango (about 500g)
- 2 tsp lime juice
- 1 cup full fat coconut milk (250ml) (see note)
- 2 tsp maple syrup (or honey), optional
Instructions
- Add the mango to a blender with the lime juice. Blend to a smooth paste.
- Pour half of the mango mixture into ice pop/lolly trays.
- Separate the thick part of the coconut milk from the liquid. Stir until it is smooth. Pour about half of this into the trays. Repeat with the rest of the mango and the rest of the coconut.
- Put in the freezer to set for at least 4 hours. Once frozen pop out of the trays.
Notes
- Use only use the thick, creamy part at the top of the coconut milk. You can save the rest for curries or smoothies.Â
- If your mangos are under-ripe or not as sweet as you would like, feel free to add a tsp or two of maple syrup or honey as you mix. You can also add this to the coconut milk, if you prefer a sweeter taste.
- For best results, remove from the freezer for 10-15 minutes before eating.
- You can use frozen mango if preferred, but defrost before blending.Â
Hi – could you use coconut cream instead?
Hi Alison, yes you could.