Healthy Mango Coconut Popsicles

These Healthy Mango Coconut Popsicles feature creamy coconut and sweet mango puree. Perfect for a healthy breakfast, it’s a simple recipe that blends tropical, refreshing flavors into a nutritious, energizing start to the day with minimal effort.

Why You’ll Love This Recipe

These mango coconut popsicles are a nutritious, healthy breakfast idea that transforms creamy coconut and sweet mango puree into a refreshing treat, perfect for a satisfying morning. Easy to make and packed with vitamins, healthy fats, and natural sweetness, it’s a guilt-free indulgence. Versatile—enjoy as a snack or breakfast—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Blend Smoothly: Ensures a creamy texture.
• Use Ripe Mangoes: Enhances natural sweetness.
• Freeze Evenly: Prevents ice crystals.
• Check Consistency: Mixture should be pourable but thick.
• Avoid Overfilling: Leaves room for expansion.
• Serve Cold: Maximizes refreshing appeal.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Popsicle Molds: Ensures perfect shapes.
• Rest Before Freezing: Allows flavors to meld.
• Remove Easily: Run molds under warm water if needed.

Yield: 8 popsicles

Healthy Mango Coconut Popsicles

Print

Creamy mango coconut pops, healthy breakfast treat.

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• ¼ cup Greek yogurt
• ¼ cup water
• 1 cup coconut milk
• 1 tbsp chia seeds
• 1 tbsp lime juice
• 1 tsp vanilla extract
• 2 cups mango
• 2 tbsp coconut flakes
• 2 tbsp honey
• pinch salt

Instructions

1. Prep the Mango: Peel and puree ripe mangoes until smooth.
2. Mix the Base: In a bowl, combine mango puree, coconut milk, honey, vanilla extract, and lime juice.
3. Add Zest: Stir in a pinch of salt for enhanced flavor.
4. Incorporate Add-ins: Add chia seeds and Greek yogurt, mixing until well blended.
5. Adjust Consistency: Add water gradually until the mixture is pourable but thick.
6. Fill the Molds: Pour the mixture into popsicle molds, leaving a little space at the top.
7. Add Topping: Sprinkle coconut flakes on top for extra texture.
8. Freeze the Popsicles: Insert sticks and freeze for 4 hours or until solid.
9. Check Firmness: Ensure popsicles are fully set by gently tugging on a stick.
10. Serve and Enjoy: Run molds under warm water to remove popsicles and savor this creamy, tropical breakfast treat!

Notes

• Blend smoothly for texture; use ripe mangoes for sweetness.
• Freeze evenly to prevent ice crystals; avoid overfilling for expansion.
• Store leftovers flat to maintain shape; serve cold for maximum freshness.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 116Total Fat 7gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 28mgCarbohydrates 13gFiber 1gSugar 11gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mango (2 cups): Ripe, pureed for sweetness.
• Coconut Milk (1 cup): Full-fat, for creamy texture.
• Honey (2 tbsp): For natural sweetness.
• Vanilla Extract (1 tsp): For aroma.
• Chia Seeds (1 tbsp): Optional, for extra fiber.
• Lime Juice (1 tbsp): Fresh, for a tangy kick.
• Salt (pinch): Enhances flavor; adjust to taste.
• Coconut Flakes (2 tbsp): Optional, for garnish.
• Greek Yogurt (¼ cup): Optional, for added protein.
• Water (¼ cup): To adjust consistency.

Variations and Substitutions

• Fruit Swap: Use pineapple or peach instead of mango.
• Milk Swap: Replace coconut milk with almond milk.
• Sweetener Swap: Use maple syrup instead of honey.
• Seed Swap: Use flaxseeds instead of chia.
• Citrus Swap: Use lemon juice instead of lime.
• Yogurt Swap: Use coconut yogurt or omit.
• Flake Swap: Use nuts instead of coconut flakes.
• Low-Sugar: Reduce or skip honey based on taste.

Storage Options

• Freezer: Store in popsicle molds or airtight container for up to 2 months.
• Refrigerator: Not recommended; best kept frozen.
• Serving: Remove from molds as needed.

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