Vegan Mango & Coconut Ice Pops

Prep 30 min
Total 55 min
Plus 9 1/2 hr chilling and freezing
Serves 12

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3 tbsp
1/4 tsp
2 400 mL cans
full-fat coconut milk
2 tsp

Mango Purée

frozen mango, (about 2 cups)
1/4 cup
2 tsp


1. Coconut Ice Cream: Whisk sugar with cornstarch and salt in a medium pot. Slowly mix in coconut milk and vanilla. Bring to a simmer over medium and gently boil until thickened, 3 to 4 min.

2. Transfer to a large bowl and set aside to cool slightly. Put plastic wrap directly on surface, then refrigerate until cold, about 1 1⁄2 hr.

3. Mango Purée: Add mango, sugar, and orange and lemon juices to the same saucepan over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until mango is very soft, 5 to 6 min. Mash, using a potato masher or whisk, until mixture is a purée. Transfer to a medium bowl and set aside to cool. Cover with plastic wrap, then refrigerate until cold, about 1 hr.

Kitchen Tip
An ice cream maker creates a creamier texture. Freezing the coconut mixture on its own will give the ice cream an icy texture.


Calories 158, Protein 1 g, Carbohydrates 18 g, Fat 10 g, Fibre 1 g, Sodium 43 mg.
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