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Mango, Raspberry and Coconut Popsicles

Updated June 25, 2022
These mango, raspberry and coconut popsicles are a deliciously creamy Summer treat. They're also dairy-free and naturally sweetened!
Total Time 15 mins
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overhead close up of a popsicle resting on ice with lime wedges

Oh great British Summer, give this girl some sunshine already! What is with this torrential rain, eh? Regardless of the temperature outside, it’s never too cold for some frozen treats!

I am so excited to share my recipe for these mango, raspberry and coconut popsicles with you. Here in the UK we actually call popsicles ‘ice lollies’, but according to my keyword research tool, no one is googling ice lolly recipes, so popsicles it is! In reality, I’d love to call these utterly amazing creamy fruity ice blocks, but unsurprisingly, no one is googling that either.

Okay, let’s talk a little about these beauties. They are:

Naturally Sweetened
Made with just 6 ingredients!

And did I mention they’re super good? Like suuuuper good.

close up photograph of a popsicle held up

What ingredients do I need to make mango raspberry popsicles?

As mentioned, you only need 6 ingredients to make these healthy popsicles:

  • Coconut milk. This forms the ‘base’ of our mixture. It makes our popsicles creamy and gives a subtle coconut flavour which complements the mango and raspberry. You’ll only need half a can to make 4 popsicles, but you can use the other half of the can to whip up some coffee chia pudding!
  • Frozen mango. You could also use fresh mango if you’d like, but whenever I’m in the vicinity of a box of fresh mangos, they don’t last long at all.
  • Frozen raspberries. Again, you could use fresh if you wish. You could even get creative and use other berries – I suspect blackberries would be really tasty in this recipe!
  • Maple syrup. These ice lollies are naturally sweetened with maple syrup, making them refined-sugar free. You could sub agave nectar if that’s what you have on hand. Maple syrup helps to cut through the tartness of the fruit, so feel free to adjust the quantity based on whether you use fresh or frozen fruit. (Frozen fruit is generally a little more sour)
  • Lime. Trust me, friends, the lime in these pops is what takes them to the next level. A party with mango, raspberry, coconut and lime is a party I want to be at.
  • Ground ginger. Trust me on this one. It just WORKS. You only need a little bit of ground ginger in these popsicles to give them depth of flavour and that warm kick. Believe me, once you try this combination, you’ll be googling how much blast chillers cost so you can whip up another batch ASAP. Spoiler alert: they’re pretty expensive, so you’d best be safe and make a double batch 😉
side photograph of 4 popsicles standing up

How to make mango, raspberry and coconut popsicles:

Whipping up these babies is pretty easy. Honestly, the hardest part is waiting for them to firm up in the freezer. I’m definitely that person who checks the freezer every 5 minutes to see if they’re ready. But patience is key here! I find distracting myself with other things always helps. Especially when they involve peanut butter and are in the shape of chocolate brownie bricks.

To make these healthy popsicles, you will need to make two types of mixture: the mango flavour, and the raspberry flavour. These can be made in a blender by whizzing up the coconut milk, mango, and flavourings, removing half of this mixture, then blending the raspberries into the remaining mixture to make the pink layer. Then simply swirl these two mixtures together in the ice lolly moulds, and freeze them. Like I said, it’s the wait that’s the hardest part!

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!

I actually found these needed to chill overnight to really firm up. So if you are planning on making these for a party, remember two things: a) make them the night before so they will definitely be firm, and b) send me an invite please!

overhead photograph of 4 coconut raspberry popsicles with lime wedges

Tips for making perfect popsicles:

  • Don’t make a mess! This is easier said than done, friends. Especially if you are a clumsy person like me. I find that using two jugs to add the mixture to the moulds works well. And don’t fill them all the way to the top! You’ll want to save some room for the popsicle sticks, as well as account for the fact that the liquid will expand as it freezes.
  • Use a blender to get your fruity layers silky smooth. Particularly with the raspberry layer, where the seeds would provide an unappealing texture to the lollies if not blended through properly.
  • Cling film is your best friend if your ice lolly mould has no lid. Simply wrap the top of the mould in clingfilm, use a knife to poke a small hole where you want the stick to go, and insert the stick into the mould trough the clingfilm. Now your sticks won’t be wonky!
  • Talking of ice lolly moulds, don’t worry if you don’t have one. You can use washed plastic yoghurt containers as makeshift ice lolly moulds, or even use a muffin tin to make mini lollies.
  • When removing the ice lollies from the moulds, I find that rinsing the outside of the mould under a hot tap helps to release them.
side photograph of 3 stacked popsicles and 1 standing next to it

More fruity recipes for you to try:

Mango, Raspberry and Coconut Popsicles

These mango, raspberry and coconut popsicles are a deliciously creamy Summer treat. They’re also dairy-free and naturally sweetened! 
Prep Time15 mins
Chilling Time8 hrs
Total Time15 mins
Course: Dessert, Snack
Cuisine: vegan
Servings: 4 popsicles
Calories: 176kcal
Author: Shivani Raja


  • 200 ml Coconut Milk from a can
  • 100 grams Mango fresh or frozen
  • 3 tablespoons Maple Syrup or agave nectar
  • 1/4 Lime juiced
  • 1/4 teaspoon Ground Ginger
  • 25 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 100ml 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. 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!

Shivani’s Tips

  • 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 even a muffin tin. Depending on their size, you may get more popsicles from this recipe.

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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mango, raspberry and coconut popsicles
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