Sugar-free coconut and mango popsicles

Your kids will love these ice lollies. Substitute mango with strawberries, for variation

Prep 0 h : 0 m
Cook 0 h : 25 m


  • 265g frozen diced mango

    ½ cup (125ml) pure fresh apple juice

    2 tbsp caster sugar

    4 tbsp water

    270ml coconut cream

    ½ tsp sea salt flakes

    ¼ cup (10g) shredded coconut, toasted


  • Process mango and apple juice until smooth. Place 2 tbsp mango puree into each of eight ½-cup (125ml) popsicle moulds; freeze for 30 minutes.

    Meanwhile, stir sugar and water in a small saucepan over low heat until sugar dissolves (do not allow to simmer or boil or the mixture will crystallise).

    Whisk sugar syrup, coconut cream and salt to combine. Spoon mixture into popsicle moulds to fill; freeze for at least 4 hours or overnight.

    Dip popsicle moulds briefly in boiling water; remove popsicles. Place toasted coconut in a small bowl, dip each popsicle quickly in hot water then into the coconut.

    Freeze on a baking-paper-lined tray for 10 minutes or until ready to eat.


    Cover moulds with a double layer of plastic wrap, this will help to keep the popsicle sticks upright. Pierce plastic with a small knife, then push popsicle sticks into each hole. If you dont own popsicle moulds, you can easily make them in large ice cube trays.