Vegan Coconut Mango Passion Fruit Popsicles

Delicious and refreshing vegan coconut mango passion fruit popsicles. These tropical ice lollies are easy to make and use minimal ingredients. They are also gluten-free, refined sugar-free and perfect for cooling down this summer!
Prep Time: 20 minutes
Freeze Time: 6 hours
Total Time: 6 hours 20 minutes
5 from 5 votes
flatlay of coconut mango passion fruit popsicles on a bed of ice on black tray.

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 treat I’ve got you covered with these vegan piña colada popsicles!

vegan mango coconut ice lollies

HOW TO MAKE THIS RECIPE

(PS. the full recipe and instructions are in the recipe card at the end of this post)

HERE’S WHAT YOU’LL NEED

  • 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: maple syrup is mainly used 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 yoghurt: I love how the slightly cultured flavour of coconut yoghurt 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 ice cream layer if you can. The vanilla flavour really comes through with the coconut, and you’re ice cream will have beautiful little vanilla specs too!
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HERE’S HOW TO MAKE THESE DELICIOUS TROPICAL POPSICLES 

MANGO PASSION FRUIT LAYER

  • First prepare the passion fruit. Passion fruit contain 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 moulds 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 yoghurt, 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 moulds and wait (patiently!) until they are completely frozen.
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vegan mango coconut ice creams

LOVE THIS RECIPE? HERE ARE SOME OTHER VEGAN RECIPES TO TRY

flatlay of coconut mango passion fruit popsicles on a bed of ice on black tray.

Mango Passion Fruit Coconut Popsicles

5 from 5 votes
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Delicious and refreshing vegan Coconut Mango Passion Fruit Popsicles. These tropical ice lollies are easy to make and use minimal ingredients. They are also gluten-free, refined sugar-free and perfect for cooling down this summer!
Prep Time 20 mins
Freeze Time 6 hrs
Total Time 6 hrs 20 mins
Servings 10

INGREDIENTS

MANGO PASSION FRUIT LAYER

  • cup passion fruit pulp approx 5 small passion fruit
  • 2 ½ cups fresh mango, cut into chunks approx 2 medium mangoes
  • 2 tbsp pure maple syrup optional

COCONUT VANILLA LAYER

  • 7 oz coconut yoghurt
  • 7 oz coconut cream or chilled canned coconut milk *see notes
  • 5 tbsp pure maple syrup
  • 1 tsp vanilla bean paste

INSTRUCTIONS

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 using. Blend for a couple of minutes until smooth. Stir the passionfruit seeds back into the mixture.
  • Pour the mixture into 10 silicone ice cream moulds and place in the freezer for at 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 moulds and insert wooden sticks into each cavity. Freeze for at least 5 hours or until completely set.
  • To remove the popsicles from their moulds 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.

RECIPE NOTES

* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

NUTRITION

Calories: 150kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 198mg | Fiber: 2g | Sugar: 17g | Vitamin A: 546IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg
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