Loco Mango Popsicles

Three ingredients, one blender, and six hours in the freezer — that is all it takes to make these Loco Mango Popsicles. Creamy coconut milk and pure mango puree come together in a tropical frozen treat that is so incredibly good, “loco” is the only word that fits.

As the sun blankets the world in its warm embrace, there is no better way to embrace the season than with the tantalizing combination of thick, juicy mango and creamy coconut. This frozen delight transports your taste buds to a tropical paradise, where the sweetness of ripe mangoes mingles harmoniously with the luscious creaminess of coconut milk. With each lick, you will be swept away on a gustatory journey of pure bliss.

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What I Love About Homemade Popsicles

• Control the sugar content in each lick
• Great way to use seasonal summer fruits
• Easy recipe for kids to follow and tons of fun!
• A great way of making healthy frozen treats
• An infinite avenue for creativity

Ingredients for Loco Mango Popsicles

Manila Mango (Fresh or Frozen)

• Why it matters: Manila mango is the star of this recipe. It is known for its exceptionally sweet, aromatic, and creamy flavour — far less fibrous and more intensely sweet than other mango varieties. Its naturally smooth texture blends into a velvety puree without any lumps. Frozen mango works perfectly well and is available year-round, making this a recipe you can enjoy every season.

Full-Fat Coconut Milk

• Why it matters: Full-fat coconut cream is what gives these popsicles their incredibly rich and creamy texture. Low-fat coconut milk will produce a thinner, icier result. The fat content in full-fat coconut milk coats the palate beautifully and carries the mango flavour throughout every lick.

Cane Sugar or Agave Syrup

• Why it matters: Manila mangoes are naturally very sweet, so only a small amount of sweetener is needed. Cane sugar blends in smoothly. Agave syrup is a lower-glycemic alternative that dissolves easily in the cold mixture without any heating — use 1 tablespoon agave in place of the cane sugar.

Unsweetened Coconut Flakes

• Why they matter: The coconut flakes add a subtle crunch and a second layer of coconut flavour that makes these popsicles feel complete. Stir them into the blended mixture before pouring into the molds so they distribute throughout each popsicle.

How to Make Coconut Mango Popsicles

You only need 3 ingredients to make it — mango, full-fat coconut milk, and a sweetener. That is it. Blend until smooth, pour into your silicone popsicle mold, freeze overnight, and you have a tropical dessert that looks and tastes like it came from a beach resort.

Why Use Manila Mango for Mango Popsicles?

1. Flavour: Manila mango is loved for its rich, tropical sweetness. It produces popsicles that burst with deliciousness in every lick.
2. Texture: Manila mango has a smooth and creamy texture. When blended and frozen, it creates a velvety treat that melts on your tongue.
3. Natural sweetness: This variety is naturally so sweet that you only need a small amount of added sweetener — healthier for children and adults alike.
4. Vibrant colour: Manila mango has a beautiful orange-yellow colour that makes these popsicles visually stunning.
5. Availability: Manila mango is widely available in markets across Mexico and in the US, especially from May through August at peak season.

What You Need to Make Homemade Popsicles

You will need a silicone popsicle mold — silicone is the best choice because you can stretch and pull to release the popsicles easily without needing to run them under water for long. It stores flat in a cabinet too. Another advantage: silicone molds work with wooden sticks, so you never lose a plastic stick again.

If you have kids and want a smaller size, look for a 6-cavity silicone mold that makes 3.3 oz popsicles — perfect for little hands. You will also need a high-speed blender to get the mango and coconut milk completely smooth.

If you have a preferred mold, use it. In essence, they are all the same — so long as you have a popsicle at the end of the day.

Create a Memorable Family Moment

This recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory. When the kids see me laying out the mangoes on the kitchen counter with a big bowl beside it, they always know it is popsicle-making time!

Children in the kitchen can learn about:

• flavours and textures
• the importance of balance in creating delicious combinations
• measuring ingredients to foster their mathematical abilities
• reading comprehension and sequencing skills

Beyond the kitchen, making popsicles as a family fosters teamwork, communication, and bonding. It is a delightful way for kids to explore their creativity and take pride in what they made together.

Love frozen treats? Try these other ice cream and popsicle recipes from Love & Harvest:

• Blueberry Limeade Popsicles — tangy lime and sweet blueberry in a stunning two-layer frozen treat.
• Fresh Mango Sorbet — a dairy-free, intensely flavourful mango dessert.
• Matcha Avocado Popsicles — creamy, earthy, and packed with healthy fats.

Frequently Asked Questions

Can I use regular canned coconut milk instead of full-fat?

Full-fat coconut milk is strongly recommended. Low-fat coconut milk has significantly less fat content, which produces a thinner, icier popsicle that lacks the creamy mouthfeel that makes these “loco.” If full-fat coconut milk is not available, look for coconut cream — it produces an even richer result.

How long do the popsicles need to freeze?

Freeze for a minimum of 6 hours, or overnight for the best results. An overnight freeze ensures the popsicles are completely solid throughout and hold their shape when unmolded.

Can I use frozen mango instead of fresh?

Yes — frozen mango works perfectly and is actually preferred because it is already at a cold temperature, which shortens the freezing time slightly. Blend it directly from frozen for a thicker, creamier base. Manila mango is the best variety but any sweet mango will work.

How do I remove the popsicles from the mold without breaking them?

Let the mold sit on the counter for 2 to 3 minutes first. Then run the outside of the mold briefly under lukewarm water. If using a silicone mold, gently pull and stretch the sides away from each popsicle to release them. Do not pull from the stick — hold the mold and push from below.

How should I store leftover popsicles?

Wrap each popsicle individually in plastic wrap or place them in a zip-lock bag and return to the freezer. This prevents freezer burn and ice crystal formation, keeping the texture and flavour fresh for up to 4 weeks.

Can I make these popsicles without added sugar?

Yes. Manila mango is naturally so sweet that the added sugar is minimal to begin with. If your mangoes are very ripe and sweet, omit the sweetener entirely for a naturally sugar-free popsicle. Taste the blended mixture before pouring into the molds and adjust sweetness to your preference.

Loco Mango Popsicles

Indulge in the tropical frenzy of our "Loco Mango Popsicle" made with coconut milk and pure mango puree. A delicious gluten-free recipe that lets your taste buds go on a wild, fruit-filled adventure. Print Recipe Pin RecipePrep Time:10 minutes minsCourse: DessertKeyword: gluten-free, mango, popsiclesServings: 8 people

Equipment

• high speed blender

Ingredients

• 3 cups frozen mango or 2-3 large manila mangos
• 1 can full-fat coconut milk (13.65 oz)
• ⅓ cup cane sugar or 1 tbsp agave syrup
• ¼ cup unsweetened coconut flakes shredded or flakes

Instructions

• In a high-speed blender, add the mango. Blend until crumbly.
• Add coconut milk and sugar (or agave syrup), and blend until smooth. Scrape down the sides and blend again. Stir in the coconut flakes.
• Pour the mixture into a popsicle mould. Leave about a quarter inch of space at the top of each mould to allow the popsicle to expand in the freezer. Slide the lid on and insert the popsicle sticks into the mould.
• Freeze for 6 hours or overnight.
• To remove popsicles: Let the mould stand on the counter for a few minutes. Run the popsicle mould under lukewarm water to help loosen. If you have a silicone mould, pull and stretch the sides to release the popsicles.
• Place the popsicle mould on a flat plate surface and wiggle the popsicles out.
• Wrap the popsicles in plastic when you place them back into the freezer. This helps prevent them from being exposed to air and moisture, maintaining the quality and texture of the popsicles and preventing freezer burn and ice crystal formation.