Mango Coconut Ice Pops

These mango coconut ice pops are my super simple yet delicious take on the classic Weis Mango Ice Cream bar. Perfect for summer when mangoes are in season and bursting with nutrients, and the Aussie sun has you craving something cool, creamy, and tropical.

They’re naturally sweet from fruit, with the option to add a little honey if you like. Perfect for warm afternoons, teething toddlers, postpartum snack cravings, or anytime you want something refreshing that still aligns with a whole-food lifestyle.

Minimal effort, freezer does the work, and you’ve got a batch of dreamy homemade ice pops ready to go.

Mango Coconut Ice Pops

Recipe by Charlize Mannino

Servings

6

servings

Prep time

15

minutes

Calories

240

kcal

Creamy mango coconut ice pops made with just real fruit and coconut cream. Perfect for little ones and grown-ups alike who want a nourishing sweet treat in the hot summer months!

Ingredients

• Flesh of 2–3 ripe mangos
  or about 2 cups frozen mango

• 1 can full-fat organic coconut cream

• 1 tbsp honey (optional)

Directions

• Peel and chop fresh mangos. Blend until completely smooth.
  If using frozen mango, add a small splash of water to help it blend
• Pour mango purée into ice pop moulds until about 3/4 full. Place in freezer for 30–60 minutes to slightly set (optional but helps with layering).
• If using honey, stir it into the coconut cream until smooth. Pour coconut cream into each mould, leaving a little space at the top for expansion.
• Insert sticks and freeze for 4–6 hours or overnight, until fully set.
• Serve & enjoy! Run moulds under warm water for a few seconds to help with release.

Notes

• STORAGE: Store in the freezer in an airtight container for up to 1 month.
• 
  Nutritional Panel
  Per Ice Pop – Approximate
  Nutrient Amount (approx)
  Energy 240kcal
  Protein 2g
  Carbohydrates 13g
  Fat 20.5g
  Saturated Fat 18g
  Fibre <1g
  Sugar 11g
  Sodium 10mg
  Notes: Values vary depending on the actual ingredients used.