Mango-coconut creamsicles

Makes 10 creamsicles

Mango-coconut creamsicle
Photo: Harriet McAtee


Summer tastes just like these cooling creamsicle treats - and they're healthy too!

If you can’t find mangoes, any non-acidic fruit would be delicious in the creamsicle: strawberries, blueberries and banana would all be good substitutions.

  • 450 g mango flesh (about 2 large mangoes)
  • ½ vanilla bean, seeds scraped
  • ¼ lime, juiced
  • 1 can (270 ml) whole coconut milk


  • Popsicle mould
  • 10 wooden popsicle sticks
  • Blender


In a high-speed blender, combine all ingredients and blend on high until smooth and creamy.

Pour into your popsicle moulds, allowing a little room for expansion at the top.

Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen.

To enjoy, run the mould under a little hot water to loosen the creamsicle.


Recipe: Harriet McAtee