Easy Mango Piña Colada Popsicles

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Beat the heat with these easy Mango Piña Colada Popsicles, 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!

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

What Exactly is a Piña Colada?  

One of the first cocktails I order on a trip to the Caribbean is a piña colada! The famous tropical cocktail was invented in Puerto Rico’s capital of San Juan in the 1950s and has become one of the most famous  national drinks of  Puerto Rico.

Its popularity has spread throughout the Caribbean and Mexico.

Although many bars on the island claim to be the birthplace of the Piña Colada — including the Caribe Hilton Hotel and the Barrachina in Old San Juan where there’s even a plaque at the entrance – the exact creator isn’t known for sure.  

But what every recipe in common is the sweet mix of coconut cream, pineapple juice, white rum and ice blended to frothy perfection. It’s usually served in a tall glass topped with maraschino cherry and a wedge of pineapple.

Umbrella garnish optional! 

Ingredients for Mango Piña Colada Popsicles

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

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

• cubed mango (about 2 large ripe mangos)
• cubed pineapple
• unsweetened shredded coconut 
• sweetened condensed milk
• 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.

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

Step by Step Instructions on Mango Piña Colada Ice Pops

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.

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!

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. 

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! 

If You Enjoyed These Popsicles, You’ll Love These Other Mango and Coconut Recipes:

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

Print

5 from 4 votes

Easy Mango Piña Colada 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 mins

Freezing time6 hrs

Total Time6 hrs 10 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

Cook ModePrevent 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 as a courtesy and isn't guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.

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

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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.

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