Easy Coconut Mango Ice Lollies Recipe

This easy coconut mango ice lollies recipe takes just minutes to whip up, and makes the perfect cooling dessert for a hot day.

With only five ingredients, no cooking and minimal work, the hardest thing you'll have to do for these coconut mango ice lollies is wait for them to freeze.

The only prep work you'll have to do for this is put a can of full fat coconut milk in the fridge overnight (this won't work with the reduced fat stuff), chop up some mango, and whip a little double cream.

I use canned mango for my mango coconut ice lollies because the fresh ones available at the time weren't great. But if you can find some good fresh mangoes, do use them instead of tinned.

You can also watch me make these on YouTube:

Ready? Let's go.

(Makes about eight lollies, depending on your mould.)


1 can full fat coconut milk, refrigerated overnight
1/4 can of condensed milk
150ml double cream, whipped to soft peaks
Pinch of salt
1 can mangoes in syrup, drained and chopped (about 225g, can also use fresh ripe mango if you can find good ones)


1. Open the top of your can of chilled coconut milk, and, with a large spoon, scoop the cream that's settled to the top into a large bowl. Discard the water at the bottom of the can.

2. Stir in the condensed milk and whipped double cream, along with the salt.

3. Stir in the chopped mangoes, and spoon the mixture into your ice lolly moulds, not forgetting to add the sticks (watch my YouTube video for a leak-proof hack if you're using the type of mould I'm using).

4. Freeze overnight.

That's it! Enjoy, and have fun.


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