Vegan mango & coconut ice pops



30 min


55 min



* PLUS 9 1/2 hr chilling and freezing
Vegan mango & coconut ice pops

Photo, Carmen Cheung. Food Styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

These creamy, icy and tropical treats are made with vegan coconut ice cream layered with mango purée.


  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 2 400 mL cans full-fat coconut milk
  • 2 tsp vanilla

Mango Purée

  • 300g frozen mango , (about 2 cups)
  • 1/4 cup granulated sugar
  • 1/4 cup orange juice
  • 2 tsp lemon juice
  • 12 3oz paper cups


1. Coconut Ice Cream: Whisk sugar with cornstarch and salt in a medium pot. Slowly mix in coconut milk and vanilla. Bring to a simmer over medium and gently boil until thickened, 3 to 4 min.

2. Transfer to a large bowl and set aside to cool slightly. Put plastic wrap directly on surface, then refrigerate until cold, about 1 1⁄2 hr.

3. Mango Purée: Add mango, sugar, and orange and lemon juices to the same saucepan over medium-high. Bring to a boil, then reduce heat to medium-low. Simmer until mango is very soft, 5 to 6 min. Mash, using a potato masher or whisk, until mixture is a purée. Transfer to a medium bowl and set aside to cool. Cover with plastic wrap, then refrigerate until cold, about 1 hr.

Nutrition (per serving)

  • Calories
  • 158,
  • Protein
  • 1 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 43 mg.

Kitchen Tip
An ice cream maker creates a creamier texture. Freezing the coconut mixture on its own will give the ice cream an icy texture.