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+ servings
overhead close up of a popsicle resting on ice with lime wedges

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! 
Course Dessert, Snack
Cuisine vegan
Prep Time 15 minutes
Chilling Time 8 hours
Total Time 15 minutes
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!


  • 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.


Calories: 176kcal