Mango-Coconut Popsicles
Prep time
Total time
Photo courtesy of Gail Watson Photography
Recipe type: Dessert
Serves: 9 popsicles
  • 2½ cups mango chunks, fresh or frozen
  • ½ cup 100% pineapple or mango juice
  • 1¼ cups canned coconut milk (full fat)
  • 2 tablespoons agave or honey
  • 2 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons water
  • 9 teaspoons unsweetened shredded coconut flakes
  • Special equipment: 9 standard popsicle molds
  1. In a blender or food processor, add mango chunks and pineapple or mango juice; Puree until smooth. Transfer to a medium bowl and set aside.
  2. In a separate medium bowl, whisk together the coconut milk, agave or honey, yogurt, and water.
  3. Spoon 3 tablespoons of the mango puree into each popsicle mold. Tap each mold on the counter several times to level the puree. Place in freezer for 15 minutes until almost solid.
  4. Remove the mold from freezer and sprinkle the mango in the mold with 1 teaspoon coconut flakes. Next, spoon 2 tablespoons of the coconut mixture into molds. Return mold in the freezer. Freeze for at least 4 hours or until fully set.
Nutrition Information
Serving size: 1 popsicle Calories: 120 Fat: 7g Saturated fat: 7g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 14g Sugar: 11g Sodium: 10mg Fiber: 1g Protein: 1g
Recipe by Toby Amidor Nutrition at