Hey y'all! If you're searching for a bright and breezy snack that brings sunshine to your taste buds, these Coconut Mango Smoothie Pops are just the ticket. With creamy coconut milk, juicy mango, and a hint of honey, these popsicles are a tropical escape in every bite—perfect for summer parties, after-school snacks, or whenever you crave something cool and refreshing. Let's get cooking!
Why You'll Love This Coconut Mango Smoothie Pops Recipe
- Super easy to make with just a blender and popsicle molds.
- Loaded with real fruit and natural sweetness—no artificial flavors!
- Vegan and gluten-free, making them a crowd-pleaser for all diets.
- Perfect for cooling down on hot days or as a fun, healthy dessert.
- Kid-approved and customizable with your favorite tropical fruits.
Ingredients for Coconut Mango Smoothie Pops
- 2 cups frozen mango chunks
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons honey or maple syrup (or to taste)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons shredded unsweetened coconut (optional, for texture)
How to Make Coconut Mango Smoothie Pops
Step 1: Blend the Smoothie
In a high-speed blender, combine the frozen mango chunks, coconut milk, honey (or maple syrup), vanilla extract, and a pinch of sea salt. Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
Step 2: Add Texture (Optional)
For a bit of tropical texture, gently stir in the shredded unsweetened coconut. This step is optional but highly recommended for coconut lovers!
Step 3: Fill the Popsicle Molds
Pour the mango coconut mixture into popsicle molds, leaving a little space at the top for expansion. Insert the sticks and tap the molds gently on the counter to remove air bubbles.
Step 4: Freeze
Place the filled molds in the freezer for at least 4-6 hours, or until completely solid.
Step 5: Unmold and Enjoy
To release the Coconut Mango Smoothie Pops, run warm water over the outsides of the molds for 10-15 seconds. Serve immediately and enjoy!
Notes & Extra Tips for Coconut Mango Smoothie Pops
- Use ripe, sweet mangoes for the best flavor. Learn how to select the best mangoes here.
- If your popsicle molds are small, adjust the filling quantities accordingly.
- For a dairy-free sweetener, try agave or maple syrup. Check out natural sweetener options here.
Variations: Coconut Mango Smoothie Pop Twists
- Pineapple Mango Pops: Swap 1 cup of mango for 1 cup of pineapple for a tangy twist.
- Berries & Mango: Stir in ½ cup fresh raspberries or blueberries before freezing for a vibrant color and flavor burst.
- Greek Yogurt Swirl: Layer in a few spoonfuls of Greek yogurt for extra creaminess and a pretty marbled effect (not vegan).
Required Equipment for Coconut Mango Smoothie Pops
- High-speed blender
- Popsicle molds
- Popsicle sticks
- Measuring cups and spoons
- Spatula
Storage Instructions for Coconut Mango Smoothie Pops
Store the pops in their molds or transfer to a freezer-safe bag or container. They'll stay fresh and delicious for up to 2 months. Separate layers with parchment paper to prevent sticking.
Serving Recommendations & Pairings
- Pair with a fresh fruit salad for a light dessert.
- Serve alongside a sparkling coconut water for an extra-refreshing treat.
- Perfect for outdoor BBQs, pool parties, or a quick grab-and-go snack.
Pro Tips for Perfect Coconut Mango Smoothie Pops
- For ultra-smooth pops, blend the mixture an extra minute and strain to remove fibers if desired.
- Let the popsicles sit at room temperature for 2-3 minutes before unmolding for easier removal.
- Experiment with layering or swirling in other fruit purees for a gorgeous look—get inspired by fruit layering tips here.
Coconut Mango Smoothie Pops FAQ
- Can I use fresh mango instead of frozen?
- Absolutely! Just peel and dice fresh mango, and add a handful of ice cubes to help the mixture freeze well.
- What if I don't have popsicle molds?
- You can use small paper cups or silicone muffin molds as a substitute—just insert wooden sticks once partially set.
- Can I make Coconut Mango Smoothie Pops sugar-free?
- Yes, simply omit the sweetener or use a sugar-free alternative like stevia to suit your taste.
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes (includes freezing time)
Ingredients
- 2 cups ripe mango, peeled and diced
- 1 cup canned coconut milk (full fat)
- ½ cup Greek yogurt
- 2 tablespoons honey
- 1 teaspoon fresh lime juice
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup shredded coconut (optional, for garnish)
Instructions
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1In a blender, combine the diced mango, coconut milk, Greek yogurt, honey, lime juice, vanilla extract, and a pinch of salt.
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2Blend until the mixture is completely smooth and creamy.
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3Pour the smoothie mixture evenly into popsicle molds, leaving a little space at the top for expansion.
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4If desired, sprinkle shredded coconut on top of each mold for added texture and flavor.
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5Insert popsicle sticks and freeze for at least 6 hours, or until fully set.
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6To serve, run the molds under warm water for a few seconds to release the pops. Enjoy immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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