CREAMY MANGO AND COCONUT SUMMER ICE LOLLIES
These Creamy Mango And Coconut Summer Ice Lollies deliver a tropical burst of flavour in every icy bite. The ripe mango chunks are blended with smooth coconut milk and bright lime juice, creating a velvety‑sweet base that freezes into refreshingly creamy lollies. These Creamy Mango And Coconut Summer Ice Lollies are naturally vegan, dairy-free and gluten-free. They require just three simple ingredients and no cooking, making them an effortless go-to for hot afternoons or casual gatherings. Each lolly offers natural sweetness from healthy fats, coconut milk and a zesty lift from lime, ensuring every mouthful feels indulgent and light by using ripe and in-season mangoes. These Creamy Mango And Coconut Summer Ice Lollies capture the essence of summer, offering a delightful way to cool down and savour sunshine in a glass or on a stick.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No‑Cook, Freeze
OCCASION/HOLIDAY
Summer, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Cholesterol, Low Fat, Low/No Sugar, Organic, Quick & Easy, Raw, Kid Friendly
DISH TYPE
Frozen Dessert
INGREDIENTS
There are the following ingredients for Creamy Mango And Coconut Summer Ice Lollies:
- 80 grams | 2.82 ounces | ½ cup mango chunks
- 60 milliliters | 2.03 fluid ounces | ¼ cup coconut milk
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon lime juice
FULL NUTRITIONAL INFORMATION
- Calories: 187 kilocalories
- Fat: 14.4 grams
- Saturated Fat: 12.6 grams
- Carbohydrate: 15.7 grams
- Sugar: 12.9 grams
- Fibre: 1.4 grams
- Sodium: 9 milligrams
- Protein: 1.4 grams
- Calcium: 22 milligrams
- Potassium: 292 milligrams
- Iron: 1.20 milligrams
PREPARATION
These steps are followed for the preparation of Creamy Mango And Coconut Summer Ice Lollies:
- Prepare The Mango: If using fresh mango, peel and dice into roughly even chunks. For a smoother blend, ensure pieces are no larger than 1
- Combine Ingredients: In a blender or food processor, place the mango chunks, ¼ cup coconut milk and 1 teaspoon lime juice.
- Blend Smoothly: Pulse briefly to break up the mango, then blend on high until the mixture is completely smooth and uniform in colour. Pause to scrape down the sides if needed.
- Taste And Adjust: Taste the puree. If the mango is slightly underripe or you prefer extra tang, add a few more drops of lime juice. For additional sweetness, stir in a tiny drizzle of maple syrup.
- Fill The Mould: Pour the blended mixture into a single ice lolly mould or a small paper cup. Leave a small gap at the top to allow for expansion.
- Insert Stick: If using cups, freeze for 45 minutes first, then insert a wooden stick or popsicle rod into the centre of each. This prevents the stick from tilting as the mixture begins to set.
- Freeze Completely: Freeze for at least four hours or ideally overnight, until the lollies are solid.
- Unmold And Serve: To release, dip the mould or cup briefly in warm water, then gently pull the lolly free. Serve immediately for the best texture.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Creamy Mango And Coconut Summer Ice Lollies:
- Use Ripe Mango: The riper the mango, the sweeter and more flavourful the lollies. It is looking for vibrant orange flesh.
- Full-Fat Coconut Milk: Optional for the canned full-fat variety for a creamier mouthfeel and richer taste.
- Avoid Ice Crystals: Blend thoroughly until silky smooth to minimise ice formation in the frozen lolly.
- Even Filling: Pour slowly and tap the mould gently on the counter to release air bubbles.
- Quick Release: Warm water dip should last no more than 3 seconds to avoid melting the edges.
- Portable Cups: If you lack moulds, use small paper cups and cover with foil before inserting sticks.
- Layered Look: For a swirl effect, reserve a tablespoon of mango puree and spoon it in after filling halfway, then swirl gently with a skewer.
VARIATIONS
- Berry Fusion: Add 2 tablespoons of fresh or frozen strawberries or raspberries for a mixed‑berry tropical twist.
- Herbal Note: Blend in a few chopped mint leaves or basil for an aromatic layer of flavour.
- Coconut Cream Swirl: Reserve a teaspoon of coconut milk and swirl it into the puree just before freezing for a marbled effect.
- Spice Touch: Add a pinch of ground ginger or cardamom to the blender for warming spice notes.
- Chocolate Dip: Once frozen, dip the lolly tip into melted vegan dark chocolate and sprinkle with toasted coconut.
PREPPING AND STORAGE
- Freezer: Store lollies in an airtight container or sealed freezer bag for up to two weeks. Label the date to enjoy at peak flavour.
- Refreeze: Avoid refreezing once thawed because texture is compromised, so consume lollies soon after they begin to soften.