Go Back

Mango Coconut Protein Popsicles

A creamy, dreamy frozen dessert or treat. Sweet, ripe mangoes are blended with smooth coconut cream to create a luscious ice cream base bursting with tropical flavor, then frozen into bars and dipped in a crunchy white chocolate and shredded coconut coating. They are simple to make,stunning to serve, and impossible to resist.
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy ice cream bars, healthy mango ice cream protein popsicles, mango coconut protein popsicles, mango ice cream popsicles, mango ice cream protein bars
Servings 6

Ingredients

  • 1 13.5 oz can coconut cream, fullfat (solid part only) *see note below
  • 1 cup mango, fresh or frozen (thaw first if using frozen)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract

White Chocolate Coating

  • 1 cup white chocolate chips or chopped chocolate bar
  • 2 tablespoons coconut oil
  • 1/4 cup desiccated coconut

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    When ready to make the ice cream bars, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Add hardened coconut cream, mango, honey and vanilla into a food processor and process until creamy and smooth.
    Pour the mixture into 6-8 popsicle molds (more or less depending on size of popsicle molds) and add popsicle sticks. Freeze until solid, at least 4 hours.
    Once popsicles are frozen make the chocolate coating.

Chocolate Coating

  • Place chocolate chips and coconut oil in tall glass (to make dunking easier) and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Stir in shredded coconut until well combined.
    Remove the bars from the molds and place onto a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed.
    You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.
    Place the bars back into the freezer for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.
Print Recipe