It’s never too cold for a frozen treats, and these mango, raspberry and coconut popsicles are the perfect healthy recipe to make this summer.
Why you’ll love this recipe
Okay, let’s talk a little about these beauties. They are:
- Come together in minutes (plus freezing time)
- Naturally sweetened and packed with fruity flavour
- Made with just 6 ingredients!
And did I mention they’re good? Like suuuuper good.
How to make mango, raspberry and coconut popsicles:
Making these popsicles is pretty easy. Honestly, the hardest part is waiting for them to firm up in the freezer!
You will need to make two mixtures: a mango and a raspberry mixture, which we’ll swirl together. The easiest way is to make the mango mixture first, remove half the mixture, then blend in the raspberries to make the pink layer.
Of course, if you are not bothered about making cute swirly popsicles, you could just add all the ingredients to the blender at once. And probably make a lot less mess in the process!
Tips for making perfect popsicles:
- Use two jugs to add the mixture to the moulds to avoid making a mess.
- Don’t fill the moulds all the way to the top to account for expansion of the liquid as it freezes.
- Use a high-speed blender to get your fruity layers silky smooth. I love my Vitamix!
- Rinse the outside of the mould under a hot tap when removing the popsicles to release them.
Notes on this recipe
- You’ll only need half a can of coconut milk to make 4 popsicles, but you can use the other half of the can to whip up some coffee chia pudding!
- If you do not have maple syrup, you can substitute agave syrup or honey. Feel free to adjust the quantity of sweetener based on how tart your fruit is.
Yes, you can prepare this recipe with fresh or frozen fruit – whatever you have on hand. I prefer frozen as it is often cheaper (and slightly reduces your freezing time).
Yes! I imagine blackberries would work well in place of the raspberries, and not to mention look BEAUTIFUL!
If you don’t have a popsicle mould, you can use any small vessel such as a yoghurt pot or plastic cup. Simply pour in the popsicle mixture, then cover the top of the mould with cling film or foil and pierce through with your popsicle stick.
More fruity recipes for you to try:
Mango, Raspberry and Coconut PopsiclesLeave a Review Print Recipe
- 7 oz/ 200 ml Coconut Milk canned
- 3.5 oz /100 grams Mango fresh or frozen
- 3 tbsp Maple Syrup or agave nectar
- ¼ Lime juiced
- ¼ teaspoon Ground Ginger optional
- 1 oz/ 30 grams Raspberries fresh or frozen
- Add the coconut milk, mango, 2 tablespoons of the maple syrup, lime juice and ground ginger to a blender. Blend until smooth and creamy.
- Pour about half of this mixture into a jug and set aside. To make the pink layer, add the raspberries and remaining 1 tablespoon of maple syrup to the remaining mixture in the blender and blend well.
- Alternate adding each mixture into the ice lolly moulds. Use a toothpick to swirl the layers together. Make sure to leave room at the top of the moulds.
- Cover the top of your mould with clingfilm or foil. Use a knife to carefully poke a hole in the clingfilm where you want to place your ice lolly sticks. Insert the ice lolly sticks, ensuring they go down far enough.
- Transfer the ice lollies to the freezer overnight to chill.
- Once firm, remove from the freezer. Rinse the moulds under a hot tap to release the lollies. Enjoy!
- If you wish, you can simply combine all of the ingredients in the blender at once, and then add this to your moulds, rather than creating a pretty swirled effect.
- If you do not have an ice lolly mould, you can use washed plastic yoghurt containers or plastic cups. Depending on their size, you may get more popsicles from this recipe.