Featured Recipe
Coconut Mango Popsicles
By Kate
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Frozen treats made from coconut milk thickened with arrowroot powder, sweetened, and brightened with lime juice. A mango puree dip balances sweetness with tropical fruitiness. Ingredients adjusted for a lighter sugar load and a hint of ginger replacing lime for a twist. Quick heating process with slight timing changes to avoid overcooking. Yields about 7 popsicles. No dairy, nuts, gluten, or eggs.
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Prep:
20 min
Cook:
10 min
Total:
Serves:
7 servings
vegan
dessert
summer
popsicles
fruity
Introduction
Frozen bites using coconut milk start with thickening powder—arrowroot swapped in for corn starch. Ginger lends heat instead of lime brightness. Mango makes a vibrant dip, tangy contrasts agave sweetness. Mix sugars dropped to ease intensity. Heat only till it thickens, watch it close. The process is quick, chill long before unmolding. The fruit dip is raw—no cooking, just blitz, slick and thick. Ideal for a plant-based snack with a twist. Popsicles sit firm, cold enough but creamy. Serve with mango, bright and fresh, straight from the freezer. Quick grab and munch.
Ingredients
Mango Puree
- 200 ml (7 oz) peeled diced mango
- 25 ml (1 1/2 tbsp) agave syrup
- Splash of water if needed
About the ingredients
Arrowroot powder substitutes corn starch without altering texture, works well with coconut milk’s fat. Ginger grated fresh adds subtle spice rather than lime’s zest for a twist. Sugar is slightly reduced but still sweet enough balanced by natural agave syrup in mango puree. Water amounts adjusted for creaminess and blendability. Mango diced fresh creates thick dip right from the blender, no extra sweeteners needed besides agave. Frozen molds about 7 standard popsicle sizes, depending on container. Use fresh ginger, not powdered, for best flavour. Coconut milk should be full fat. Water added to thin coconut mixture for easier freezing and smoother texture.
Method
Coconut Cream Popsicles
- 1. Off heat, whisk sugar and arrowroot powder in a saucepan.
- 2. Slowly add coconut milk and water, stir gently.
- 3. Heat gently over medium, whisk constantly till just boiling; simmer 15 seconds.
- 4. Remove from stove, stir in grated ginger.
- 5. Pour mixture into popsicle molds, insert sticks.
- 6. Freeze for 5 to 7 hours until solid.
- 7. Blend mango and agave syrup until creamy;
- 8. Add a little water if too thick to dip.
- 9. Unmold popsicles quickly and dip base or sides in mango puree.
- 10. Serve right away or store dipped pops frozen, consume within a day.
Mango Puree
Assembly
Technique Tips
Start mixing sugar and starch off heat to prevent lumps. Gradually whisk in coconut milk and water, then heat gently on medium stirring constantly to avoid curdling. Once bubbling lightly, simmer 15 seconds max. Remove immediately to stop thickening too much. Stir in grated ginger while hot for infusion. Pour into molds and insert sticks right away. Freeze solid 5 to 7 hours minimum. For mango puree, blend fruit and agave until very smooth, add a splash of water if it’s too thick to dip. Unmold popsicles carefully and dip quickly to avoid melting. Serve immediately. Alternatively, dip and refreeze for a mango coating but eat within a day for best texture.
Chef's Notes
- 💡 Start with mixing the sugar and arrowroot powder off heat to prevent lumps. Whisk well. Add coconut milk slowly. Stir gently but consistently. Then heat on medium. Don't let it boil too long. Just till you see bubbles. Watch it closely, stir constantly. Ginger infusion happens when you add while warm.
- 💡 Prep the mango fresh, diced. Blend until smooth with agave syrup. Adjust with water if needed, no need for extra sweeteners. The right texture is crucial. Too thick is not good for dipping. But too thin won’t coat. Find the balance with water. Keep blending until creamy. No chunks allowed.
- 💡 For freezing, ensure your molds are ready. Pour coconut mixture quickly to avoid thickening while working. Insert sticks promptly, before mixture sets. Freeze for a minimum of 5 hours, but longer is better. Overnight works great. Quick to unmold is key. Use warm water on mold exteriors if they stick.
- 💡 Quick dip in mango puree is best before freezing again. Serve immediately after dipping or refreeze quickly. Not recommended to store for long periods once dipped. Best served fresh, texture suffers over time. Keep popsicles in an airtight container to avoid freezer burn. Consume within a day.
- 💡 Coconut milk should be full-fat for richness. Reduce sugar slightly if desired. Taste balance is essential. Arrowroot is a perfect thickener here. It gives a creamy texture. Ginger’s subtle heat makes a difference. Fresh ginger preferred. Grate it finely for full flavor infusion.
Kitchen Wisdom
How do I make these popsicles creamy?
Use full-fat coconut milk only. Adjust arrowroot for thicker pops. Stir constantly while heating. Don’t let it boil long. Just until thickened.
Can I use frozen mango instead?
Yes, but fresh is better for flavor. If using frozen, thaw first. Blend until smooth. Adjust with water, ensure it's creamy.
What should I do if my popsicles won't come out?
Try running warm water over the outside of mold. It helps release them. Be careful though, don’t let them melt. Stay gentle.
How long do these popsicles last in the freezer?
Best consumed within a day after dipping. If stored longer, texture changes. Use an airtight container. No freezer burn.
