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Refreshing No-Bake Mango Coconut Popsicles with Tajin

no-bake mango coconut popsicles - featured image

A quick and easy no-bake summer treat combining ripe mangoes, creamy coconut milk, and a tangy Tajin chili-lime seasoning for a refreshing and slightly spicy popsicle.

Ingredients

Scale
  • 2 cups ripe mangoes, peeled and chopped (fresh or frozen)
  • 1 cup full-fat coconut milk (canned)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or agave nectar (optional)
  • 1 teaspoon Tajin seasoning, plus extra for sprinkling
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons shredded coconut, toasted

Instructions

  1. Peel and chop about 2 cups of ripe mangoes. If using frozen, thaw slightly so they blend smoothly.
  2. Toast 2 tablespoons of shredded coconut in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Stir frequently to avoid burning. Set aside to cool.
  3. In a blender, combine chopped mangoes, 1 cup full-fat coconut milk, 2 tablespoons fresh lime juice, honey or agave if using, and 1 teaspoon vanilla extract. Blend on high until silky smooth, about 1-2 minutes.
  4. Add 1 teaspoon Tajin seasoning into the mixture and pulse a few times to incorporate evenly.
  5. Gently fold in the toasted shredded coconut with a spatula.
  6. Pour the mixture evenly into popsicle molds, leaving a small gap at the top. Insert sticks.
  7. Freeze molds for at least 6 hours or overnight until fully solid.
  8. To unmold, run warm water over the outside of the molds for a few seconds. Sprinkle extra Tajin on top before serving.

Notes

If the mixture is too thick before freezing, stir in a splash more coconut milk to loosen it. Freeze overnight for best texture. Toasting the coconut adds a nice crunch and nutty flavor. Start with less Tajin and adjust to taste to avoid overpowering the popsicles.

Nutrition

Keywords: mango popsicles, no-bake, coconut milk, Tajin, summer treats, easy popsicles, dairy-free, gluten-free, vegan option