Easy Mango Coconut Pineapple Popsicles

We may earn income from links in this post. Please read this Disclosure for details.

Beat the heat with these easy Mango Coconut Popsicles, sweet and creamy treats that are pure tropical bliss. 

These mango piña colada popsicles come together in minutes and combine the flavours of a sunny Caribbean vacation with all the fun of a popsicle!

For extra cocktail hour fun, just add a splash of Malibu coconut rum liqueur for a deliciously boozy ice pop treat!

Why We Love These Mango Coconut Popsicles 

• Creamy mango popsicles make a super easy dessert. Make them ahead and serve on a tray for no-fuss summer entertaining.  
• Portable and no-mess, they’re fun to serve along with boating finger foods on a day on the water. Transport them in their popsicle mold and pack them well in an ice cooler. They’ll be ready to serve in a few hours. 
• They’re like a piña colada cocktail on a stick! One of the most famous national drinks of  Puerto Rico this creamy coconut pineapple cocktail is popular throughout Mexico and the Caribbean.  
• While these popsicles are as creamy as mango coconut ice. cream, they’re lower in fat and calories as yogurt serves as a substitute for some of the heavy cream.

Ingredients for Creamy Mango Popsicles with Pineapple

This Mango Piña Colada popsicle recipe echoes the flavours of the tropical cocktail with a little something extra. Fresh mango! 

Here’s what you’ll need to make your frozen tropical treat: 

• cubed mango (about 2 large ripe mangos)
• cubed pineapple
• unsweetened shredded coconut 
• sweetened condensed milk (store bought or use this condensed milk recipe to make your own) 
• vanilla yogurt
• heavy (whipping) cream

If you have leftover unsweetened condensed milk, use it up in Lime Tres Leches Cake and in this recipe for Key Lime Pie for Two. Or try these yummy Homemade Cake Batter Truffles.

If you have leftover mango, don’t let it go to waste! Enjoy it in this easy recipe for no-churn mango ice cream. 

Step by Step Instructions on Mango Piña Colada Ice Pops

To get quantities for the ingredients (and print the recipe) just scroll down to the recipe card.  

1. Whip the heavy cream until it thickens but not until it forms stiff peaks. Fold in the sweetened condensed milk and stir until well combined.

2. Puree the mango and then puree the pineapple (separately) until each of the fruit purees are smooth. 

3. Blend ¼ of the yogurt with the pineapple until smooth and set aside. Blend ¼ of the yogurt with the mango until smooth and set aside.

4, Mix the shredded coconut in with the remaining yogurt and set aside.

5. Combine 1/3 of the whipped heavy cream in with the pineapple yogurt mix. Then combine  1/3 of the whipped cream with the mango yogurt mix and then 1/3 of the whipped heavy cream into the coconut yogurt mix.

You’ll now have three different flavours to create the layers for your popsicles!

For a fun cocktail hour treat, make a Boozy Mango Piña Colada Popsicle by adding 1/2 cup of Malibu coconut flavoured liqueur to the mango mixture. Just remember that alcohol doesn’t freeze. So the more booze you use, the slushier your ice pops will be! 

5. Pour 2 tablespoons of the mango mix into each of the molds, then pour in the pineapple mix and top with the coconut mix.  Place a popsicle stick in the centre of the mold and freeze for at least six hours (or overnight) before serving. 

6. To remove your popsicles from the mold, fill a container with warm water and briefly dip the mold inside the water to the top of the mold. The popsicles should begin to loosen in 20 seconds. Remove the mold from the water and gently wiggle the popsicles loose. 

7. Sprinkle with extra coconut if desired and enjoy immediately! 

Or, serve them to a crowd at your next party.

Other Mango and Coconut Recipes

• Coconut and Kiwi Chia Pudding 
• Mango and Black Bean Salad
• Light Mango Coconut Panna Cotta 
• No-Bake Mango Pie 
• Coconut & Seafood Soup 
• Sparkling Mango Cocktail

Print

5 from 39 votes

Easy Mango Coconut Pineapple Popsicles

Beat the summer heat with these sweet and creamy treats that are pure tropical bliss.  They come together in minutes and combine the flavours of a sunny Caribbean vacation with all the fun of a popsicle!

Prep Time10 minutes mins

Freezing time6 hours hrs

Total Time6 hours hrs 10 minutes mins

Course: Dessert, Snack

Cuisine: American, Canadian

Servings: 8

Calories: 182kcal

Author: Michele Peterson

Cost: 10

Equipment

• ▢
  popsicle mold
• ▢
  electric beater

Ingredients

• ▢ 1 cup cubed mango about 2 large ripe mangos
• ▢ 1 cup cubed pineapple
• ▢ ½ cup unsweetened grated coconut
• ▢ 3 tablespoons sweetened condensed milk
• ▢ ¾ cup vanilla yogurt
• ▢ ¾ cup heavy whipping cream

Cook ModePrevent your screen from going dark

Instructions

• Whip the heavy cream until it thickens but not until it forms stiff peaks. Fold in the sweetened condensed milk and stir until well combined.
• Puree the mango and then puree the pineapple (separately) until each of the fruit purees are smooth.
• Blend ¼ of the yogurt with the pineapple until smooth and set aside. Blend ¼ of the yogurt with the mango until smooth and set aside.
• Mix the shredded coconut in with the remaining yogurt and set aside.
• Combine 1/3 of the whipped heavy cream in with the pineapple yogurt mix. Then combine  1/3 of the whipped cream with the mango yogurt mix and then 1/3 of the whipped heavy cream into the coconut yogurt mix.
• Pour 2 tablespoons of the mango mix into each of the molds, then pour in the pineapple mix and top with the coconut mix.  
• Place a popsicle stick in the centre of the mold and freeze for at least six hours (or overnight) before serving. 
• Remove the popsicles from the mold and sprinkle with extra coconut if desired.
• Serve immediately!

Notes

• To remove your popsicles from the mold, fill a container with warm water and briefly dip the mold inside the water to the top of the mold. The popsicles should begin to loosen in 20 seconds. Remove the mold from the water and gently wiggle the popsicles loose. 
• For a fun cocktail hour treat, make a Boozy Mango Piña Colada Popsicle by adding 1/2 cup of Malibu coconut flavoured rum liqueur to the mango mixture. Remember that alcohol doesn’t freeze so the more booze you use, the slushier your pops will be! 

Nutritional information is provided by online calculations so may not be accurate. 

Nutrition

Calories: 182kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 36mg | Potassium: 184mg | Fiber: 2g | Sugar: 13g | Vitamin A: 593IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 1mg

Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest! 

Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.