Mango Coconut Cream Popsicles

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I'm Erin Allmann. I love family, friends and food. A lot. I live in a teeny, tiny apartment in a place called Paradise with a wonderful boyfriend named Brett who cooks much better than I do. We both happen to be fantastic at eating and whenever we're not doing so, (which isn't all that often), we try to stay occupied outdoors. We're also two of the biggest nerds you can ever find, so excuse the occasional o-chem, bio, Harry Potter, or Star Wars reference.

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Mango season. It’s like, the best time of the year for me. I could so easily overdose. Last year, we ended up with twenty three pounds of mangoes. TWENTY THREE. We froze them all, and used them for, like, the rest of the year until mango season started again. It was amazing. Best use of freezer space ever. I don’t know what it is about mangoes that is so ding dang delicious, but they are definitely one of my top 10 favorite fruits. And one of the things I’ll miss the most about Hawaii.




Coconut and lime are two flavors that pair really, really well with mango. And so these popsicles were born. With minimal added sugar, they are a creamy, sweet, and a little sour popsicle that could, um, definitely double as breakfast on a hot day. For sure.

Mango Coconut Cream Popsicles


  • 2 cups mango chunks
  • 2 tbsp full fat coconut milk
  • 1 tbsp sugar
  • 1/4 tsp lime zest
  • 1 tsp lime juice


  1. Blend everything together, pour into dixie cups or popsicle molds.
  2. Place sticks in the top, and freeze for several hours or up to overnight.
  3. Pop out and enjoy!

Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].