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Home » Easy Mango Coconut Pineapple Popsicles

Easy Mango Coconut Pineapple Popsicles

Modified:  March 21, 2025 Published: Jul 15, 2020   //  by Michele Peterson 4 Comments

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Jump to Recipe Print Recipe
Pinterst image for pina Colada ice pops

Beat the heat with these easy Mango Coconut Popsicles, sweet and creamy treats that are pure tropical bliss. 

These mango piña colada popsicles come together in minutes and combine the flavours of a sunny Caribbean vacation with all the fun of a popsicle!

For extra cocktail hour fun, just add a splash of Malibu coconut rum liqueur for a deliciously boozy ice pop treat!

Pina Colada and Mango Popsicles on a white background sprinkled with coconut flakes.
Enjoy the tropical taste of piña colada and mango in this frozen treat.

Why We Love These Mango Coconut Popsicles 

  • Creamy mango popsicles make a super easy dessert. Make them ahead and serve on a tray for no-fuss summer entertaining.  
  • Portable and no-mess, they’re fun to serve along with boating finger foods on a day on the water. Transport them in their popsicle mold and pack them well in an ice cooler. They’ll be ready to serve in a few hours. 
  • They’re like a piña colada cocktail on a stick! One of the most famous national drinks of  Puerto Rico this creamy coconut pineapple cocktail is popular throughout Mexico and the Caribbean.  
  • While these popsicles are as creamy as mango coconut ice. cream, they’re lower in fat and calories as yogurt serves as a substitute for some of the heavy cream.
Jump to:
  • Why We Love These Mango Coconut Popsicles 
  • Ingredients for Creamy Mango Popsicles with Pineapple
  • Step by Step Instructions on Mango Piña Colada Ice Pops
  • Other Mango and Coconut Recipes
  • Recipe

Ingredients for Creamy Mango Popsicles with Pineapple

This Mango Piña Colada popsicle recipe echoes the flavours of tropical mango cocktails with a little something extra. Fresh mango! 

Here’s what you’ll need to make your frozen tropical treat: 

Ingredients for pina colada popsicles
Just six ingredients needed to make these frozen mango coconut cream popsicles! 
  • cubed mango (about 2 large ripe mangos)
  • cubed pineapple
  • unsweetened shredded coconut 
  • sweetened condensed milk (store bought or use this condensed milk recipe to make your own) 
  • vanilla yogurt
  • heavy (whipping) cream

If you have leftover unsweetened condensed milk, use it up in Lime Tres Leches Cake and in this recipe for Key Lime Pie for Two. Or try these yummy Homemade Cake Batter Truffles.

If you have leftover mango, don’t let it go to waste! Enjoy it in this easy recipe for no-churn mango ice cream. 

Step by Step Instructions on Mango Piña Colada Ice Pops

To get quantities for the ingredients (and print the recipe) just scroll down to the recipe card.  

1. Whip the heavy cream until it thickens but not until it forms stiff peaks. Fold in the sweetened condensed milk and stir until well combined.

2. Puree the mango and then puree the pineapple (separately) until each of the fruit purees are smooth. 

3. Blend ¼ of the yogurt with the pineapple until smooth and set aside. Blend ¼ of the yogurt with the mango until smooth and set aside.

4, Mix the shredded coconut in with the remaining yogurt and set aside.

A bowl of mango puree, condense milk, coconut, coconut milk on a wooden board.
You’ll need mango puree, pineapple puree, condensed milk, vanilla yogurt and heavy cream to make these popcicles. 

5. Combine 1/3 of the whipped heavy cream in with the pineapple yogurt mix. Then combine  1/3 of the whipped cream with the mango yogurt mix and then 1/3 of the whipped heavy cream into the coconut yogurt mix.

You’ll now have three different flavours to create the layers for your popsicles!

Three flavours for popsicles
You’ll have three flavour mixtures for these layered popsicles.

For a fun cocktail hour treat, make a Boozy Mango Piña Colada Popsicle by adding 1/2 cup of Malibu coconut flavoured liqueur to the mango mixture. Just remember that alcohol doesn’t freeze. So the more booze you use, the slushier your ice pops will be! 

5. Pour 2 tablespoons of the mango mix into each of the molds, then pour in the pineapple mix and top with the coconut mix.  Place a popsicle stick in the centre of the mold and freeze for at least six hours (or overnight) before serving. 

Popsicles in a black mold.
Spoon the mixture into the popsicle mold in layers and place the stick upright inside.

6. To remove your popsicles from the mold, fill a container with warm water and briefly dip the mold inside the water to the top of the mold. The popsicles should begin to loosen in 20 seconds. Remove the mold from the water and gently wiggle the popsicles loose. 

7. Sprinkle with extra coconut if desired and enjoy immediately! 

Overhead photo of Pina Colada Mango Ice Cream Pops.
Keep them handy in your freezer so you can cool off in a hurry with one of these Pina Colada Mango ice pops!

Or, serve them to a crowd at your next party.

Non-alcoholic Pina Colada Ice Pops on a marble serving tray.
These easy non-alcoholic Mango Piña Colada Popsicles are the perfect frozen treat for summer! 

Other Mango and Coconut Recipes

  • Coconut and Kiwi Chia Pudding 
  • Mango and Black Bean Salad
  • Light Mango Coconut Panna Cotta 
  • No-Bake Mango Pie 
  • Coconut & Seafood Soup 
  • Sparkling Mango Cocktail

Recipe

Mango coconut popsicles on a white table.
Print
5 from 39 votes

Easy Mango Coconut Pineapple Popsicles

Beat the summer heat with these sweet and creamy treats that are pure tropical bliss.  They come together in minutes and combine the flavours of a sunny Caribbean vacation with all the fun of a popsicle!
Prep Time10 minutes mins
Freezing time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Course: Dessert, Snack
Cuisine: American, Canadian
Servings: 8
Calories: 182kcal
Author: Michele Peterson
Cost: 10

Equipment

  • popsicle mold
  • electric beater

Ingredients

  • 1 cup cubed mango about 2 large ripe mangos
  • 1 cup cubed pineapple
  • ½ cup unsweetened grated coconut
  • 3 tablespoons sweetened condensed milk
  • ¾ cup vanilla yogurt
  • ¾ cup heavy whipping cream
Prevent your screen from going dark

Instructions

  • Whip the heavy cream until it thickens but not until it forms stiff peaks. Fold in the sweetened condensed milk and stir until well combined.
  • Puree the mango and then puree the pineapple (separately) until each of the fruit purees are smooth.
  • Blend ¼ of the yogurt with the pineapple until smooth and set aside. Blend ¼ of the yogurt with the mango until smooth and set aside.
  • Mix the shredded coconut in with the remaining yogurt and set aside.
  • Combine 1/3 of the whipped heavy cream in with the pineapple yogurt mix. Then combine  1/3 of the whipped cream with the mango yogurt mix and then 1/3 of the whipped heavy cream into the coconut yogurt mix.
  • Pour 2 tablespoons of the mango mix into each of the molds, then pour in the pineapple mix and top with the coconut mix.  
  • Place a popsicle stick in the centre of the mold and freeze for at least six hours (or overnight) before serving. 
  • Remove the popsicles from the mold and sprinkle with extra coconut if desired.
  • Serve immediately!

Notes

  • To remove your popsicles from the mold, fill a container with warm water and briefly dip the mold inside the water to the top of the mold. The popsicles should begin to loosen in 20 seconds. Remove the mold from the water and gently wiggle the popsicles loose. 
  • For a fun cocktail hour treat, make a Boozy Mango Piña Colada Popsicle by adding 1/2 cup of Malibu coconut flavoured rum liqueur to the mango mixture. Remember that alcohol doesn’t freeze so the more booze you use, the slushier your pops will be! 
Nutritional information is provided by online calculations so may not be accurate. 

Nutrition

Calories: 182kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 36mg | Potassium: 184mg | Fiber: 2g | Sugar: 13g | Vitamin A: 593IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 1mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

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Mango Pina Colada Popsicles
Mango coconut popsicles on a white table.
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About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Swimming pool at Siesta Hotel in Grenada 4 Stunning Budget Hotels in Grenada That Feel Like Luxury (For Less!)
Next Post: Heirloom Tomato Gazpacho Soup (Without Bread) Fresh Tomato Gazpacho»

Reader Interactions

Comments

  1. Tayo Oredola

    July 17, 2020 at 10:55 pm

    5 stars
    Just what I needed for this sweltering Texas heat. Thanks so much for sharing!

    Reply
  2. Marina

    July 16, 2020 at 2:22 pm

    5 stars
    Love pina colada lollipops, definitely reminds me of the Caribbean

    Reply
  3. Christie Gagnon

    July 15, 2020 at 7:48 pm

    5 stars
    What a refreshing tropical treat!

    Reply
  4. Kathryn Donangelo

    July 15, 2020 at 9:04 am

    5 stars
    These popsicles were so refreshing and delicious! Thank you for the awesome recipe!

    Reply
5 from 39 votes (35 ratings without comment)

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