Mango coconut popsicles that are easy to make. Perfect for teething toddlers or as a healthy dessert alternative.

This is a simple popsicle recipe with only the two ingredients found in the name using minimal equipment. Easy, right? You won’t forget how to make mango coconut popsicles.

Why I make mango coconut popsicles

I initially made mango coconut popsicles for my toddler as a quick answer to his teething problems. These popsicles are the perfect solution to help soothe sore gums from emerging teeth. I tried the different teething accessories that were safe for freezing. They’d only work for so long until they thawed out and the numbing effect was lost. Then I came across teething popsicles. I loved the idea of making my own popsicles at home and being able to control the ingredients and amount of sugar that goes into them. My son has since aged out of the teething phase but still asks for his “mango poppy kings”. Just the cutest.

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Equipment

• Blender
• Popsicle mold
• Spatula or spoon

You’ll only need very minimal equipment. I use a personal blender for making shakes, but you can use a standard size blender.

These freeze up pretty quickly because I use popsicle molds made for children. These molds come with a spoon that is perfect for filling the molds. If using regular sized popsicle molds, adjust the freeze time accordingly.

Ingredients

• 2 Mangoes
• 1/2 cup of Canned coconut cream

Only two ingredients here. I opt for fresh mango, but if you only have access to frozen, that works great as well. I prefer coconut cream over canned coconut milk. The fat content in the coconut cream is higher which makes it creamier. If you’re worried about cutting down on fat, you can swap it out for canned coconut milk. It’s a great substitute without compromising flavor.

Instructions

Step 1

Place mango (skin and seed removed) and coconut cream in the blender. Blend thoroughly until well combined into a puree.

Step 2

Spoon the mixture into each popsicle mold. Insert a popsicle holder directly into the mixture, on top of each mold opening.

Step 3

Place in the freezer until fully set, about 3 hours. Once frozen, pop out of the mold and enjoy!

Notes

I like to fill each mold all the way up to the top. I’ve noticed that when I leave a little bit of room to account for expansion during the freezing process, there is still a gap between the popsicle and the holder. While eating the popsicle, it can move around and become a bit messy with the gap, so I try to fill it as high as possible without spilling over.

Serving Suggestion

Serve as is for dessert or to a teething toddler to help ease pain and soothe sore gums.

How to Store

Keep the popsicles in their molds until you’re ready to eat them. Store in the freezer.

Common Questions

I only have canned coconut milk on hand. Is that okay to use?

Yes. Canned coconut milk has a lower fat content but it won’t compromise the outcome of the popsicles. I would not advise using coconut milk that comes in a carton as these products have other filler ingredients and this recipe is all about minimal ingredients.

Is it okay to use frozen mango instead of fresh mango?

Yes. I use fresh mango but you will not notice a difference in the final outcome if you would like to use frozen mango instead.

I have larger popsicle molds. Will this recipe work?

Yes. This is a very forgiving recipe. Adjust the recipe for the larger amount needed for your popsicle mold size. You’ll also have to adjust your freeze time to account for the larger size. It would be best to let them set up overnight and be ready in time for the next day.