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Creamy honey-sweetened raspberry mango popsicles made with coconut milk, fresh raspberries, fresh mango, and lime. Recipe makes 10 popsicles.
As April comes to a close and May is nearly upon us, it’s time to shift our thoughts to upcoming lazy summer days, filled with poolside lounging and plenty of cool and creamy treats. These bright pops are bursting with vibrant color and flavor, a perfect harmony of raspberry and mango.
Coconut milk adds creaminess to these honey-sweetened pops; plenty of fresh fruit keeps the feel surprisingly light. Mix up a batch for the weekend or your upcoming Cinco de Mayo bash!
More favorite raspberry desserts: buttery raspberry loaf cake, raspberry lemon layer cake, and classic raspberry pavlova!
Raspberry-Mango Popsicles
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10 popsicles
- Category: Dessert
- Cuisine: American
Description
Creamy honey-sweetened raspberry mango popsicles made with coconut milk, fresh raspberries, fresh mango, and lime.
Ingredients
Raspberry Mixture
- 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
- 1/3 cup honey
- pinch of salt
- 1/2 Tbsp white rum
- 1 1/4 cups raspberries
Mango Mixture
- 6.75 ounces full fat coconut milk (half of a 13.5 oz can)
- 1/3 cup honey
- 1 tsp lime zest
- 1 tsp lime juice
- pinch of salt
- 1/2 Tbsp white rum
- 1 1/4 cups diced mango
Add In
- 1/2 cup raspberries, sliced
Instructions
- For the raspberry layer, combine coconut milk, honey, salt, white rum, and raspberries in a food processor and process until smooth.
- For the mango layer, combine coconut milk, honey, lime zest, lime juice, salt, white rum, and mango in a food processor and process until smooth.
- Use a liquid measuring cup to fill each mold with a layer of raspberry mixture; freeze for 20 minutes. Top with sliced raspberries and use a liquid measuring cup to fill each mold with a layer of mango mixture; freeze for 20 minutes.
- Top with remaining raspberry mixture and freeze for 45 minutes. Insert popsicle sticks and freeze overnight.
- To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.
Notes
You may have extra mango mixture – layer with vanilla yogurt and top with granola for a parfait. The white rum prevents the popsicles from freezing too firmly.
These are not only beautiful, but they sound amazing! What a refreshing treat!
I love the colors here and the use of coconut milk!
These Popsicles are everything! Vibrant, gorgeous, fruity and packed full of delicious flavors. It’s already hot as heck here in FL, so these Popsicles sound perfect right about now! Thanks for sharing, can’t wait to try these beauties! ♡
These popsicles look SO refreshing and delicious. I love their beautiful ombre colour especially. Yum!
Two of my very very very favorite fruit flavors and also two of my very very favorite colors. Taste and visual stimuli all in a popsicle. Perfect.
They look beautiful and delicious, Laura. Summer seems so far away, but it’s a good idea to start thinking about ice-creams, pannacottas and sorbets 😉
Thanks for the recipe! (I may try it with strawberries instead)
This post makes me think of that classic Sublime song, “summertime, and the popsicle eating is easy.” Wait, that’s not the lyric? Well anyway, it reminds me of perfect, lazy summer days. Love these pops!
Absolutely perfect popsicles! Love the mango and raspberry with the coconut milk 🙂
I love raspberries and mango together – it’s such a yummy combo and so pretty! Great use of coconut milk here too.