These coconut mango popsicles are easy to make and you can make this recipe with your kids to create the layered effect, using paper cups and popsicle sticks.
If you want to make layered popsicles, like these, to make the most distinct stripe pattern, you need to freeze each layer first before adding the next. Otherwise, there’s a risk that the two layers mix.
You can invest in popsicle moulds, but sometimes I use little paper cups and wooden popsicle sticks. Works great! You can stand them up in a muffin tin to keep them steady so that you can move them in and out of the freezer without the risk of them falling over and leaking.
These popsicles are amazing, and I think you should make them. You don’t need a fancy schmancy popsicle maker, just some Dixie cups and a few wooden sticks. I can’t believe how well they turned out. The coconut layer is sweet and creamy, and the mango layer is just slightly floral. These popsicles are refreshing and tropical, and just right for this time of year.
Coconut mango popsicles
- 800 mL (3½ cups) canned coconut milk
- 100 grams (½ cup) granulated sugar
- 1 L (4 cups) mango nectar
- 22 paper cups
- 22 popsicle sticks
- In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.
- Prepare popsicles by placing 22 Dixie cups in muffin pans to hold them and then filling each til they are 1/3 full with either mango nectar or the sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.
- Top with 1/3 of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).
- Top with a final layer of mango nectar or coconut milk. Freeze overnight.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.