• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Popsicles

    Published on: July 29, 2013 by Janice Lawandi; Updated on: January 27, 2023 2 Comments

    Coconut mango popsicles

    134 shares
    • Facebook21
    • Reddit
    • Flipboard
    Jump to Recipe
    Coconut and mango popsicles made in Dixie paper cups with wooden sticks so you can make popsicles without a popsicle mould

    These coconut mango popsicles are easy to make and you can make this recipe with your kids to create the layered effect, using paper cups and popsicle sticks.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    If you want to make layered popsicles, like these, to make the most distinct stripe pattern, you need to freeze each layer first before adding the next. Otherwise, there's a risk that the two layers mix.

    You can invest in popsicle moulds, but sometimes I use little paper cups and wooden popsicle sticks. Works great! You can stand them up in a muffin tin to keep them steady so that you can move them in and out of the freezer without the risk of them falling over and leaking.

    These popsicles are amazing, and I think you should make them. You don't need a fancy schmancy popsicle maker, just some small 3-ounce paper cups and a few wooden sticks. I can't believe how well they turned out. The coconut layer is sweet and creamy, and the mango layer is just slightly floral. These popsicles are refreshing and tropical, and just right for this time of year.

    📖 Recipe

    Homemade Coconut mango popsicles

    Coconut Mango Popsicles

    AuthorAuthor : Janice Lawandi
    Homemade popsicles: homemade coconut mango popsicles made in paper cups with wooden sticks so you don't need to buy a fancy popsicle mould
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 2 hours hrs
    Total Time 2 hours hrs
    Course Dessert
    Cuisine American
    Servings 24
    Calories 116 kcal

    Equipment

    • 22 Paper cups
    • 22 Popsicle sticks
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 800 mL canned coconut milk
    • 100 grams granulated sugar
    • 1 L mango nectar

    Instructions
     

    • In a medium saucepan, heat the coconut milk with the sugar until the sugar and the coconut oil have mixed in and dissolved.
    • Prepare popsicles by placing 22 Dixie cups in muffin pans to hold them and then filling each til they are ⅓ full with either mango nectar or the sweetened coconut milk. Freeze at least 1 hour or until the base is completely frozen.
    • Top with ⅓ of either mango nectar or sweetened coconut milk. This time freeze for only 30 to 45 minutes, or until the second layer is slushy and half frozen, enough so that you can place a popsicle stick in each and it will hold on its own. Return the popsicles to the freezer and freeze the second layer til it’s solid (about 30 more min).
    • Top with a final layer of mango nectar or coconut milk. Freeze overnight.

    Notes

    • For the coconut milk, I used A Taste of Thai brand Amazon
    • For the mango nectar, I like Jumez brand which you can find on Amazon
    • I used 3 ounce paper cups, which you can also order on Amazon

    Nutrition

    Calories: 116kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 7mgPotassium: 100mgFiber: 1gSugar: 11gVitamin A: 306IUVitamin C: 8mgCalcium: 13mgIron: 1mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

    More Popsicle Recipes

    • Frozen watermelon pops dipped into melted chocolate and granola or other fun toppings
      Frozen Watermelon Pops

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Anne says

      July 30, 2013 at 11:50 pm

      wow looks really great!!!

      Reply
    2. Torviewtoronto says

      July 29, 2013 at 2:33 pm

      yummy delicious combination

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Coconut and mango popsicles made in Dixie paper cups with wooden sticks so you can make popsicles without a popsicle mould
    This is a picture of Janice Lawandi
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Citrus Baking

    • A pot of homemade marmalade ready to be canned in jars.
      Orange Marmalade Recipe
    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon Shortbread Cookies
    • Three fruit marmalade
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • gluten-free-lemon-cake-with-lemon-curd-and-berries
      Gluten-free lemon cake with raspberries
    • Slicing and serving a glazed orange cake
      Orange Almond Cake (Gluten-Free + Grain-Free)

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    Coconut and mango popsicles made in Dixie paper cups with wooden sticks so you can make popsicles without a popsicle mould

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.