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To remove, run the molds briefly under warm water and gently pull out the popsicles before serving immediately.

Raspberry Mango Popsicle Recipe

These mango raspberry popsicles are a simple, refreshing frozen dessert made with coconut milk and fresh fruit. They are easy to prepare, naturally sweet, and perfect for warm days.
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Prep Time 25 minutes
Freezing Time: 8 hours
Total Time 8 hours 25 minutes
Servings: 8
Calories: 57
Ingredients Equipment Method Notes

Ingredients
  

  • 400 ml full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp lime juice
  • 1 cup mango cubed
  • 3 tbsp shredded coconut
  • 1 cup raspberries

Equipment

  • Blender or immersion blender
  • Mixing bowls
  • Popsicle molds
  • Wooden sticks
  • Spoon

Method
 

  1. Blend half of the coconut milk with maple syrup, lime juice, and mango until smooth, then stir in shredded coconut to create a creamy and slightly textured mango mixture.
  2. In a separate bowl, blend the remaining coconut milk with maple syrup and raspberries until smooth and evenly combined.
  3. Insert sticks into popsicle molds and begin layering by spooning in alternating portions of mango and raspberry mixtures to create visible layers.
  4. Continue layering carefully until each mold is filled, making sure the layers remain distinct for a clean look.
  5. Place the molds in the freezer and allow them to freeze completely until firm and set.
  6. To remove, run the molds briefly under warm water and gently pull out the popsicles before serving immediately.

Notes

These popsicles combine sweet mango and tart raspberry for a balanced flavor.
Coconut milk adds a creamy texture without using dairy.
Layering the mixtures creates a colorful and visually appealing frozen treat.
Freeze overnight to ensure the popsicles are fully set and easy to remove.
You can adjust sweetness easily by adding more or less maple syrup.