Mango Coconut Creamsicles

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Ice cream—just say the word and it takes you right back to childhood. Commercial ice cream is made with a milk base and lots of sugar—a total bomb, nutrition-wise. But climb on to this new, healthy trend: creamsicles. Make these in under 20 minutes with fruit pulp. Mango’s great—no need for sweetening. Mangoes contain lots of fructose and are naturally sweet enough. Fruits…color…flavor. Ideal for a hot summer day.

Recipe Author: Beautiful on Raw

Preparation Time: 20 min

Serves: 6


Mango cream:

  • 2 cups frozen or fresh mango pulp
  • ¼ cup of water
  • ½ tsp lime juice
  • ½ tsp ground ginger

Coconut cream:

  • ½ cup of coconut milk
  • ½ cup of grated coconut
  • 4 Tbsp raw honey (to taste)
  • mint leaves
  • pinch of cinnamon

For this recipe, you’ll need a silicone mold purpose-made for ice cream and popsicles. If you don't have a mold, you can use disposable plastic cups.


Place the mango pulp, water, lime juice, and ginger in the blender glass and process. Taste how much sweet you want—you can add a little raw honey and additional ground ginger according to your taste.

Pour the mixture into the popsicle molds and freeze for at least 2 hours. Then put the coconut, coconut milk, and raw honey in the blender glass. Beat it for at least 5 minutes. If you like, add a pinch of cinnamon.

Pour the coconut mixture into the ice cream molds on top of the mango mixture, and place in the freezer, preferably overnight. Remove from the freezer, unmold, and enjoy.

Optionally, you can add grated coconut to the preparation. If you wish, you can add alternate layers of frozen cream to make your popsicles look more colorful.

Ingredients: mango, raw honey, coconut milk, shredded coconut, mint leaves

Recipe Type: Dessert