I just whipped up these mango-coconut popsicles, and they’re seriously a tropical vacation in frozen form! The combo of ripe mangoes and creamy coconut milk, with that zing from lime, totally transforms the summer vibe and makes you feel like you’re chilling on a sunny beach.
I adore the concentrated taste of sunshine that comes through in my Mango Coconut Lime Popsicles recipe. The balanced lusciousness of coconut milk, the richness of ripe mango, and the concentrated flavor of lime juice and zest blend together in perfect harmony in this popsicle recipe that begs for tropical weather.
These popsicles are sweet but not too sweet, and the added richness of the coconut and creamy texture of the popsicles make them a delightful summertime treat.
Mango Coconut And Lime Popsicles Recipe Ingredients
- Mangoes: Rich in vitamins A and C, adds natural sweetness and fiber.
- Coconut Milk: Provides creaminess, healthy fats, and a hint of tropical flavor.
- Lime Juice: Adds a zesty tanginess, rich in vitamin C.
- Honey/Maple Syrup: Natural sweetener with antioxidants, enhances flavor.
- Lime Zest: Intensifies lime flavor, provides aromatic oils.
Mango Coconut And Lime Popsicles Recipe Ingredient Quantities
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Pinch of salt
How to Make this Mango Coconut And Lime Popsicles Recipe
1. Begin with the ripe mangoes; peel and dice them. Next, put the fruit into a blender.
2. Mix the coconut milk and the mangoes in the blender.
3. Add the honey or maple syrup to sweeten.
4. Balance the flavors by squeezing in the lime juice.
5. Incorporate the lime zest to introduce a fresh, zesty note.
6. Add a little salt to bring out all the flavor.
7. Puree the mixture at high speed until it is perfectly smooth and creamy.
8. Sample the blend and change the sweetness or lime juice if needed.
9. Put the creamy, blended mango and coconut mixture into the molds for the popsicles, leaving some headspace at the top for expansion.
10. Insert the popsicle sticks and freeze for at least 4-6 hours or until completely solid. Then serve.
Mango Coconut And Lime Popsicles Recipe Equipment Needed
1. Peeler
2. Knife
3. Cutting board
4. Blender
5. Measuring cups
6. Measuring spoons
7. Zester or grater
8. Popsicle molds
9. Popsicle sticks
10. Freezer
FAQ
- Can I use frozen mangoes instead of fresh?You can use frozen mangoes, indeed. Just allow them to thaw a little before blending.
- Is there a substitute for coconut milk?You can use almond milk or any other milk made from plants, but it may alter the creaminess and flavor of the popsicles.
- How long do the popsicles take to freeze?They usually take around 4-6 hours to fully freeze, depending on the type of freezer you have.
- Can I make these popsicles vegan?Absolutely, employ maple syrup in place of honey to render them entirely suitable for a vegan diet.
- What if I don’t have lime zest?Omit it, and you will not be able to use the zest in the way foreseen by the recipe. You can increase the lime juice slightly in this case to compensate.
- How can I make the popsicles more tart?Include additional lime juice or even a bit more lime zest to boost the tartness.
- Do I need popsicle molds?Using small paper cups and popsicle sticks is an alternative way to make popsicles if you don’t have molds.
Mango Coconut And Lime Popsicles Recipe Substitutions and Variations
Use ripe peaches or pineapple instead of ripe mangoes.
Substitute coconut milk with almond milk or full-fat Greek yogurt for a denser texture.
Agave syrup or coconut sugar can be used instead of honey or maple syrup.
Substitute lime juice with lemon juice for a different citrus taste.
Substitute lemon zest for lime zest, and you’ll have a slight variation on the original tart. You can also try variations like these: Replace key lime juice with lemon juice for a non-key lime tart. Omit coconut milk and use more heavy cream in its place for a not-so-coconutty coconut cream tart.
Pro Tips
1. Select the Right Mangoes: Use fragrant, fully ripe mangoes for the best flavor. Varieties like Ataulfo or Haden are particularly good due to their sweetness and creamy texture.
2. Chill the Coconut Milk: Before blending, chill the coconut milk in the refrigerator. This will help achieve a creamier and smoother popsicle texture when blended with the mangoes.
3. Adjust Sweetness Carefully: Mangoes can vary in sweetness, so taste the mango puree before adding sweetener. You might need less honey or maple syrup if your mangoes are very sweet.
4. Enhance Texture with Chia Seeds: Consider adding a tablespoon of chia seeds to the mixture after blending. They will not only add a nutritional boost but also create an interesting texture in the popsicles.
5. Freeze Overnight for Best Results: While 4-6 hours might be sufficient for freezing, allowing the popsicles to freeze overnight ensures they are completely solid and have the best texture for serving.
Mango Coconut And Lime Popsicles Recipe
My favorite Mango Coconut And Lime Popsicles Recipe
Equipment Needed:
1. Peeler
2. Knife
3. Cutting board
4. Blender
5. Measuring cups
6. Measuring spoons
7. Zester or grater
8. Popsicle molds
9. Popsicle sticks
10. Freezer
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 cup coconut milk
- 2 tablespoons honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Pinch of salt
Instructions:
1. Begin with the ripe mangoes; peel and dice them. Next, put the fruit into a blender.
2. Mix the coconut milk and the mangoes in the blender.
3. Add the honey or maple syrup to sweeten.
4. Balance the flavors by squeezing in the lime juice.
5. Incorporate the lime zest to introduce a fresh, zesty note.
6. Add a little salt to bring out all the flavor.
7. Puree the mixture at high speed until it is perfectly smooth and creamy.
8. Sample the blend and change the sweetness or lime juice if needed.
9. Put the creamy, blended mango and coconut mixture into the molds for the popsicles, leaving some headspace at the top for expansion.
10. Insert the popsicle sticks and freeze for at least 4-6 hours or until completely solid. Then serve.
