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Mango Coconut Popsicles

Mango Coconut Popsicles with granola are super easy to make and perfect for a quick breakfast or afternoon snack!

top down view of coconut mango popsicles arranged on tray with ice.

It’s that time again, kids are back to school!

I’m here to help you put together a healthy breakfast or snack idea to get you going and on your way.

These mango popsicles with coconut and granola are a perfect treat any time of day and are so much fun to make!

I especially love the bits of granola in each pop. It’s a combination that I have fallen in love with, and they are delicious and quite addicting!

I hope you LOVE these Mango Coconut Popsicles as much as we do! They’re:

  • Super easy to make and kid-friendly
  • Healthy and delicious snack or breakfast
  • Nothing but pure and simple goodness

Enjoy often and share with friends and family.

top down view of ingredients used to make mango coconut popsicles with granola.

Ingredients You’ll Need

  • Mango – Use fresh or frozen mango. If using frozen, let thaw before pureeing.
  • Coconut milk – I recommend canned coconut milk, but you can use the beverage type if preferred. My absolute favorite canned coconut milk at the moment is Target’s Good & Gather. It’s thick and delicious!
  • Pure Maple Syrup – This is used to sweeten the coconut milk.
  • Lime – Added to the mango puree but can be omitted.
  • Granola – Use your preferred type. I used my favorite vanilla bean granola from Target.
side by side photos showing the process of making coconut mango popsicles.

How To Make Mango Coconut Popsicles

Here is a quick overview of the process. The full printable recipe card is below.

  • Blend: Simply puree the mango with lime juice, and mix the coconut milk and maple syrup.
  • Assemble the popsicles: Pour the mango puree into the mold, about 1/3 full. Add a little granola, gently press down, sinking them a little into the mixture. Add a layer of coconut milk. Repeat one more time with the mango puree. Top with granola. Tap the molds gently on the counter to remove any excess air bubbles, and place the stick or cut straw right in the center.
  • Freeze: Freeze for at least 6 hours.
top down view of frozen popsicle resting on top of a popsicle mold.

How To Remove Popsicles From Molds

Let the popsicles sit at room temp for a few moments. They should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds, remove, and gently pull the pops for the mold.

How To Store Popsicles

Store pops from the popsicle maker in an airtight container in the freezer. Place parchment or wax paper between the popsicles to keep them from sticking together. Popsicles made in dixie cups can easily be stored in their own container in the freezer (maybe in the door slot). They will last for about 3 – 4 weeks.

top down view of coconut mango popsicles arranged on tray with ice.

More Healthy Snack Recipes!

If you try this easy popsicle recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

Mango Coconut Popsicles (+ Granola)

Cool off with these mango + coconut popsicles with granola. They can be made in popsicle molds, or small dixie cups for a healthy treat any time of day.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: Makes 610 popsicles 1x
  • Category: Breakfast
  • Cuisine: Vegan

Ingredients

Scale

What you’ll need

  • 2 mangos, cubed or 16 oz. bag frozen mango, thawed
  • 1 lime, juice of
  • 1 cup unsweetened canned coconut milk (I recommend Target’s Good & Gather)
  • 12 tablespoons pure maple syrup
  • 1/2 cup vegan granola of choice

Tools

  • any popsicle mold or about 6 small 5 oz. dixie cups
  • wooden popsicle sticks 
  • blender

Instructions

Puree: In a blender, mango (about 3 cups), and lime juice, puree until smooth.

Combine: Mix the coconut milk and pure maple syrup.

Assemble: Pour the mango puree into the mold, about 1/3 full. Add a little granola, gently press down, sinking them a little into the mixture. Pour in a layer of coconut milk. Repeat with another layer of mango puree. Top each mold with a little granola. Tap the molds gently on the counter to remove any excess air bubbles, and place the stick or cut straw right in the center.

Freeze: Place in the freezer, towards the back if possible, for at least 6 hours.

Remove from molds: Let sit at room temp for a few moments. It should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds. Remove popsicles with a gentle pull.

Makes about 10 regular-sized popsicles 6 – 4.5 oz. popsicles.

Store: Store pops from the popsicle maker in an airtight container in the freezer. Place parchment or wax paper between the pops to keep them from sticking together. Pops made in dixie cups can easily be stored in their own container in the freezer (maybe in the door slot). They will last for about 3 – 4 weeks.

Updated: Mango Coconut Popsicles was originally published in August 2016. It has been retested and updated with new photos and helpful tips in April 2021.

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