These coconut mango passion fruit popsicles are the ultimate summer refreshment! I've had a few batches in my freezer this past week and let me tell you, they are so perfect for cooling down on these warmer afternoons. I find myself grabbing one of them every other time I walk past the freezer!
They are full of fruit and kid-friendly too. But if you're looking for more "grown-up" frozen treats I've got you covered with these vegan piña colada popsicles!
- Passion fruit: I recommend using the pulp from fresh passion fruit if possible. But passion fruit pulp can also be bought frozen, canned, or bottled. Just keep an eye on the ingredients, as many canned versions will contain added sugar, syrup, etc.
- Mango: fresh mango works best for this recipe, if using frozen, I'd recommend defrosting the mango chunks first.
- Pure maple syrup is mainly to sweeten the coconut layer. It's also used in the mango passion fruit layer but this is completely optional. The mangoes we get here in Ireland are imported and not the best. But if you live somewhere where you have access to good quality locally grown mangoes, you probably won't need to add more sweetener.
- Coconut yogurt: I love how the slightly cultured flavor of coconut yogurt comes through in these popsicles, almost reminds me of mango lassi!
- Coconut cream: you can also use full-fat coconut milk from a can. This gives the coconut vanilla layers a lovely creamy consistency.
- Vanilla bean paste: I recommend using vanilla bean paste instead of vanilla extract for the ice cream layer if you can. The vanilla flavor really comes through with the coconut, and your ice cream will have beautiful little vanilla specs too!
How to make tropical popsicles
Mango passion fruit layer
- First, prepare the passion fruit. Passion fruit contains little sacs of juice and seeds on the inside. Essentially what you want is the liquid part to blend up with the mango and maple syrup. To separate the seeds, scoop the inside of the passion fruit out and pass it through a fine-mesh sieve using the back of a spoon. Keep the seeds as these will be mixed back in once you're ice cream base is blended.
- Add the mango passion fruit mixture to silicone popsicle molds and place in the freezer for about an hour, until they firm up enough to be able to add the next layer of ice cream.
Coconut vanilla layer
- So this step is even easier than the last! Simply add the coconut yogurt, coconut cream, maple syrup, and vanilla bean paste to your blender and blitz until smooth. This will take less than a minute, be careful not to over blend the ingredients here as they could separate.
- Once smooth, just pour into the ice cream molds and wait (patiently!) until they are completely frozen.
More vegan ice cream
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Mango Passion Fruit Layer
- ⅓ cup (80 g) passion fruit pulp, approx 5 small passion fruit
- 2 ½ cups (410 g) fresh mango, cut into chunks, approx 2 medium mangoes
- 2 tablespoons (30 ml) pure maple syrup, optional
Coconut Vanilla Layer
- 7 oz (200 g) coconut yogurt
- 7 oz (200 g) coconut cream, or chilled canned coconut milk *see notes
- 5 tablespoons (75 ml) pure maple syrup
- 1 teaspoon (5 g) vanilla bean paste
Mango Passion Fruit Layer
- Scoop the flesh out of the passion fruits and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. Reserve the seeds.
- Add the passion fruit pulp to your blender along with the mango chunks and maple syrup if you're using it. Blend for a couple of minutes until smooth. Stir the passionfruit seeds back into the mixture.
- Pour the mixture into 10 silicone ice cream molds and place in the freezer for an hour.
Coconut Vanilla Layer
- For the coconut layer, add all of the ingredients to your blender and blend until combined - do not over-mix.
- Pour the coconut mixture into the ice cream molds and insert wooden sticks into each cavity. Freeze for at least 5 hours or until completely set.
- To remove the popsicles from their molds run them under some warm water for a couple of seconds and they should release easily when you push them out.
- These popsicles can be stored in an airtight container in your freezer for up to a month.
- Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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