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MY DARLING LEMON THYME

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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24 Responses

  1. 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

  10. 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!

  15. 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!

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

  21. 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?

    1. 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

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