Beat the summer heat with these sweet and creamy Piña Colada Mango Popsicles that are pure tropical bliss. They come together in minutes and are very addicting!
Want more homemade popsicle recipes? Try my Ube Ice Candy (Taro Popsicles), Grapefruit Strawberry Popsicles, or my Berry Coconut Popsicles!
Instead of buying popsicles from the store, I found that making my own fruit popsicles is healthier, tastes so much better, and cheaper! I splurged on my popsicle mold, but it was worth it in the end!
Also, I have used the plastic popsicle molds and I found that the silicone mold was so much easier to remove the frozen popsicle! Or feel free to use whatever you have on hand- like small paper cups!
Tips & Variations:
- Variations: Feel free to omit the mango and replace it with coconut milk. Keep in mind, this will become regular Piña Colada Popsicles.
- For easy removal of the popsicles from the mold, simply run warm water for 15-30 seconds.
- If you’re unable to get popsicle molds, feel free to use what you have available. At the 2 hour mark, add popsicle sticks into the center of the molds.
- Storage: Can be stored for up to 1 month in the freezer without getting freezer burns. Make sure to individually wrap each popsicle with cling wrap or parchment paper, then store it in a freezer-safe bag.
How to Make Piña Colada Mango Popsicles:
Listed below are all the ingredients you will need:
- heavy whipping cream
- sweetened condensed milk
- vanilla yogurt
- cubed pineapple
- cubed mango (about 2 large ripe mangos)
- unsweetened coconut shavings
In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks. Then in the same bowl, fold in the sweetened condensed milk until well combined
In a blender, add ¼ cup of the yogurt, pineapple and blend until smooth, remove from blender, set aside. In the same blender add ¼ cup of the yogurt, mango and blend until smooth, set aside.
Add the remaining yogurt to the coconut and mix until combined, set aside:
Mix ⅓ of the whipped heavy cream with the pineapple yogurt mix, ⅓ in with the mango yogurt mix and ⅓ into the coconut yogurt mix.
Pour 1-2 tablespoons of the mango mix into the molds, then pour in the pineapple mix and finally the coconut mix.
Insert a popsicle stick into the center of the molds and freeze for 4-8 hours before serving:
Frequently Asked Question:
Absolutely! When blending in the blender, add a little of the vanilla yogurt or water to thin it out.
Piña Colada Mango Popsicles
Ingredients
- ¾ cup heavy whipping cream
- 3 tablespoons sweetened condensed milk
- ¾ cup vanilla yogurt
- 1 cup cubed pinapples
- 1 cup cubed mangos about 2 large ripe mangos
- ½ cup unsweetened coconut shavings
Instructions
- In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.
- Then in the same bowl, fold in the sweetened condensed milk until well combined.
- In a blender, add ¼ cup of the yogurt, pineapple and blend until smooth, remove from blender and set aside.
- In the same blender add ¼ cup of the yogurt, mango and blend until smooth, set aside
- Add the remaining yogurt to the coconut and mix until combined, set aside.
- Mix ⅓ of the whipped heavy cream with the pineapple yogurt mix, ⅓ in with the mango yogurt mix and ⅓ into the coconut yogurt mix.
- Pour 1-2 tablespoons of the mango mix into the molds, then pour in the pineapple mix and finally the coconut mix.
- Insert a popsicle stick into the center of the molds and freeze for 4-8 hours before serving.
Leave a Reply