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.

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

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