These creamy and refreshing 3-ingredient mango coconut ice cream bars are vegan, dairy-free and refined-sugar free. Easy and fun to make, they are a great healthy frozen treat for a hot summer day!
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Ingredients (6 servings)
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270ml full-fat coconut milk
280g frozen mango
10 drops stevia
Place all ingredients in a food processor or high-speed blender and blend for 1-2 minutes until smooth and creamy, stopping to scrape the sides if necessary. A tamper will help with the process if you have one.
Transfer mixture into popsicle molds and freeze for at least 4 hours or overnight.
Let ice cream bars thaw for 5-10 minutes before unmolding and eating for the maximum creaminess. Enjoy!
Notes
Feel free to substitute stevia with any other sweetener of choice. If your mangoes are very sweet, you may omit it altogether.
Make sure you use full-fat coconut milk or the popsicles will turn out icier.
You may use fresh mangoes that are not frozen for this recipe, however please note that the resulting popsicles will be icier and less creamy.