Mango Coconut Creamsicles with Dark Chocolate

December 22, 2015


Mango Coconut Creamsicles with Dark Chocolate! Vegan, paleo, refined sugar free. An easy, quick and healthier treat.

When I was a child growing up in Queensland my father would often buy a tray of mangoes in January around my birthday… Best birthday present ever, I hear you say, and I have to agree! I have eaten my fair share of mangoes, let me tell you, but no matter how many, when it starts heating up on our side of the world, it’s just not summer till I’ve had my first mango of the season. You can take the girl out of Queensland… etc etc

There was an amazing icecreamery cafe called Le Scoops in Paddington (Brisbane, but sadly it is no longer) where we always got our birthday icecream cakes from. They did outrageously good sorbet – my favourites were their mango, their raspberry and a pineapple mint number. One of the things my parents often got us when visiting Le Scoops was called a little Bon Bon: a mini scoop of sorbet, about the size of a chocolate truffle, that was dipped in dark chocolate and stuck on the end of a toothpick. Just a little treat, and I can imagine much more affordable than buying four kids a full size icecream each. I often got a Bon Bon filled with mango sorbet, as it was my favourite combined with the dark chocolate.

And that’s where the idea for this mango coconut creamsicle came from – I hadn’t thought about Bon Bons for years, and they only came to mind just the other day whilst I was thinking about what mango flavoured dessert to make for Christmas. I couldn’t understand why I didn’t have anything with mango and dark chocolate in my dessert repertoire, considering the absolute majestic quality of the combination, and promised to make amends to that!

This fragrant and just slightly tart mango icecream is sweetened just a tad with maple syrup, given body with a little coconut cream and just a tiny kick of lime juice. Married with a dark chocolate drizzle it is complex, fragrant and all sorts of decadent. It’s like a jazz bar on a tropical island, and it. just. works.

I hope you’ll give these a shot this summer – they are super simple, healthier, hands-off and a synch to make (got to love a blender recipe!). Merry Christmas to you and your family, thanks for spending the year with me in my little corner of the Internet. It’s been a blast! See you in the new year. xx Liberty

Mango Coconut Creamsicles with Dark Chocolate! Vegan, paleo, refined sugar free. An easy, quick and healthier treat.

Mango Coconut Creamsicles with Dark Chocolate! Vegan, paleo, refined sugar free. An easy, quick and healthier treat.

Mango Coconut Creamsicles with Dark Chocolate! Vegan, paleo, refined sugar free. An easy, quick and healthier treat.

Mango Coconut Creamsicles with Dark Chocolate

  • Servings: 5
  • Time: 4 hours +
  • Print

Choose delicious, ripe mangoes for this recipe, and a cultivar that you enjoy. As fruit varies in sweetness and tartness, adjust the lime juice and maple syrup to your tastes. You can eat the mango pops plain, with just the chocolate, or with a sprinkling of toasted coconut or chopped toasted macadamias nuts.

Makes 5
Prep time: 5 min
Freeze time: 4 hours +

Mango Coconut Creamsicles with Dark Chocolate

450g mango flesh (about 3 mangoes)
125ml | 1/2 cup coconut cream
2.5 tbls pure maple syrup (+ more to taste)
1 tbls lime juice (+ more to taste)

50g dark chocolate
or make your own chocolate:
80ml | 1/3 cup coconut oil or cacao butter, melted
45g | 1/3 cup cacao powder (+ more to taste)
30ml | 1.5 tbls maple syrup
Pinch of sea salt

Toasted coconut flakes or finely chopped toasted macadamias, to finish (optional)

Purée the mango, coconut cream, maple syrup and lime juice in a high speed blender till smooth. Taste and add a little more lime or maple to taste, remembering that icecream tastes less sweet once frozen.

Pour into popsicle moulds, leaving half a centremetre room at the top and place in your freezer. After 30 min, insert paddle pop sticks or the lids of your moulds and return to the freezer till totally frozen (this will be at least 4 hours, depending on your freezer. Ideally leave them overnight).

Once they are frozen, melt your store-bought dark chocolate in a bowl over a saucepan of boiling water (bain-marie). OR  If you’re making your own chocolate: put the liquid coconut oil in a small bowl and whisk in the cacao, maple and salt till smooth.

Line a flat baking tray with paper. Remove the creamsicles from their moulds by running their mould under warm water until they slide out. Lay them on the prepared tray and immediately drizzle them with the chocolate and sprinkle with coconut flakes or macadamias (if using) before returning them to the freezer to set the chocolate. Enjoy!

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  • Reply ohwishbones December 22, 2015 at 10:42 pm

    LE SCOOPS! Nostalgia! :) x

    • Reply Liberty December 23, 2015 at 6:10 am

      Hehe! The best! Xxx

  • Reply Sally Fagence December 23, 2015 at 5:28 am

    Thanks Lib . Will definatley try these for Christmas Day ! I might pour them into a cone shaped forms to serve with the deserts … Have a lovely day on the 25 th ! Hope the weather is kind to you and yours. Loved your inspirations coming throughout the year….hope you can full up 2016 the same way !

    • Reply Liberty December 23, 2015 at 6:12 am

      That sounds lovely! Yes, qld isn’t too warm this week which I’m super happy about – heading up today. And thank you! Xx Merry Christmas Sally!

  • Reply Teffy @ Sprinkle of Green January 19, 2016 at 4:46 am

    Oh how I love mango! Honestly, I could eat it every day and still be the happiest person alive.

    I always blend it into smoothie bowls, gonna try and make this creamsicle next time, especially as I’m currently in Rio and it’s super hot here!

    • Reply Liberty January 19, 2016 at 6:02 am

      Thanks for your comment, Teffy! So perfect for super hot weather, I hope you enjoy them! X

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