Mango, coconut + pineapple popsicle recipe

We seem to have homemade popsicles (aka icy-poles, paletas or ice-blocks...) in our freezer nearly all year round. Often they're just made from smoothie leftovers when I've made too much. Other times I blend whatever seasonal fruits we have at hand with coconut milk or if I'm feeling a little fancy, I layer them up and freeze. My kids really aren't fussy and will happily munch on anything that's frozen on a stick, which is a good thing for me as Perth summers are long and hot and the promise of a homemade popsicle after school has stalled more than a few after-school meltdowns, which are all too common in this crazy heat.

I've totally dropped my A game this summer, as this is usually the time when I'm posting multiple popsicle recipes... but here's a few recipes I prepared earlier 🙂

-Mango yoghurt popsicles
-Pink grapefruit + rosemary popsicles
-Strawberry + coconut popsicles
-Pineapple + mint popsicles
-Roasted strawberry, orange + pink peppercorn popsicles
-Lemonade popsicles

Mango, coconut + pineapple popsicles
Freezing the mango first before blending will give your popsicles a creamier texture, however if you can't be bothered with the extra step, they are still yum made from un-frozen mangoes simply blended. I don't bother straining the coconut/pineapple mixture, however if you are not a fan of stringy bits I recommend you do. Because I can almost guarantee someone will ask where my popsicle moulds are from, I got mine here. If you're vegan, use brown rice syrup to sweeten.
Makes 8

The flesh from 1 large mango, diced and frozen 2 hours
The juice of 1 lime
1 cup chopped fresh pineapple (from around 1/4 small pineapple)
1/2 cup (125ml) coconut milk
1-2 tablespoon honey or brown rice syrup

Blend mango pieces with lime juice in an upright blender until smooth, you may have to stop a few times to help things along. Spoon into 8 popsicle moulds, then tap moulds on the bench to make sure the mixture is right down in the bottom. Place pineapple, coconut milk and honey into the blender (don't worry about cleaning it first!). Blend on high until relatively smooth. Divide between popsicle moulds, insert wooden sticks and freeze for 4 hours or overnight. Run moulds under warm water to help release.

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  • Reply
    February 23, 2015 at 5:33 am

    I've gone pop mad too. I just want to make them allll the time!

    I made some like this but without the lime and pineapple. Bet they were amazing! x

  • Reply
    valentina | sweet kabocha
    February 23, 2015 at 8:49 am

    I love these flavors 😀 I can't eat ice-cream and anything cold in autumn/winter season, so I'll try them when the temperature will be higher ^_^

  • Reply
    February 23, 2015 at 10:46 am

    OMG this looks insane and makes me super excited for summer <3

  • Reply
    Christine // my natural kitchen
    February 23, 2015 at 12:55 pm

    Just the thought of popsicles has my aching for summer! But even though it's frigidly cold here, I'm never really one to give up icy treats and I can't wait to make these!

  • Reply
    February 23, 2015 at 2:41 pm

    I can give anything to give that popsicle a try! Its looking very tempting.

  • Reply
    February 23, 2015 at 7:03 pm

    I love this post, Emma! Your photos are so lovely, and these popsicles look delicious. xx

  • Reply
    February 23, 2015 at 7:28 pm

    My son would love these! Oh and me too 🙂

  • Reply
    Shelly @ Vegetarian 'Ventures
    February 24, 2015 at 3:04 am

    Oh my! This post is making me long for warm weather so bad! The color of these pops are so vibrant! We are stuck under piles of snow over here in Midwest America…

  • Reply
    Agnes {Cashew Kitchen}
    February 24, 2015 at 7:19 am

    They look super yummy! I'm saving this recipe for warmer months.
    I wish we also had a long hot summer over here in Scandinavia right now… 🙁

  • Reply
    london bakes
    February 24, 2015 at 10:29 am

    I'm a big fan of a frozen treat (I'm such a big kid at heart…) and I can't wait for summer so I can step up my popsicle game. I want to make every single one of your recipes, starting with this beauty!

  • Reply
    Ashley Marti
    February 24, 2015 at 3:22 pm

    Ok so it is still winter here, but these are on my must make list. Gorgeous!

  • Reply
    Angelica Pitroda
    February 24, 2015 at 4:59 pm

    Three of my favorite flavors together, what can be better than that! 😉

  • Reply
    The InTolerant Chef ™
    February 25, 2015 at 12:40 am

    Such yumminess indeed! Perfect flavours for cooling off at the end of the afternoon – yummo! X

  • Reply
    February 25, 2015 at 10:44 am

    Yes, I've been searching your archives, mostly for photo-styling inspiration! Cheers. 😉

  • Reply
    Amy - Parsley In My Teeth
    February 25, 2015 at 4:24 pm

    I'm bookmarking this recipe to make at some point in the (hopefully not too distant) future when the temperature up here in the frozen North gets above freezing. Small and Big kids alike love this kind of treat!

  • Reply
    Sally @ The Fit Foodie
    February 25, 2015 at 9:44 pm

    These look beautiful Emma! Might try with some fresh chopped mint too – perfect on a summers day 🙂 x

  • Reply
    Gourmet Getaways
    February 26, 2015 at 7:53 am

    When it's hot, popsicles save the day! Plus, lovin' the combo fruit trio flavours you put in here 😉

    Julie & Alesah
    Gourmet Getaways xx

  • Reply
    Jessica Holmes
    March 2, 2015 at 6:54 am

    These are gorgeous! How pretty and no doubt, very refreshing on a hot Aussie day!

  • Reply
    Michelle Carden
    March 17, 2015 at 12:23 am

    They look delicious! Just what is needed on a hot, sunny day in Aus. I'll be trying these for my son.

  • Reply
    April 18, 2015 at 4:29 pm

    You just give ma an idea on what to do for an additional income. I should try selling popsicle. Summer is here.

  • Reply
    June 16, 2015 at 12:47 pm

    These look fantastic, can't wait to try making them. Where I live ripe mango is difficult to find so I'll have to use pre-frozen chopped mango from a bag. How much do you think I should use?

    • Reply
      June 17, 2015 at 5:46 am

      At a guess I'd say 1 1/2-2 cups. It really won't change the recipe much if you're slightly out on amonuts here xx

  • Reply
    January 30, 2016 at 3:04 pm

    Would canned mango pulp and canned pineapple produce an equally delicious popsicle?

    • Reply
      January 31, 2016 at 8:02 pm

      It would be different from fresh for sure, but I reckon it would still be tasty xx

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