Mango Popsicles with Crispy Chocolate Shell
These Mango Popsicles with Crispy Chocolate Shell are the ultimate summer treat—creamy, fruity, and dipped in rich dark chocolate. Inspired by nostalgic childhood popsicles with a grown-up twist, they're quick to make, kid-approved, and totally freezer-friendly. Perfect for cooling down on hot days while impressing the crowd.
Ingredients
For the Mango Base
- 450 g fresh mango diced (about 3 cups)
- 200 g whipping cream
- 30 g condensed milk or sugar to taste
For the Chocolate Shell (Optional)
- 150 g dark chocolate 70% cocoa
- 50 g coconut oil
Instructions
- Peel and dice the mangoes, then blend until smooth to make the mango purée. You can also mash with a fork if needed.
- In a clean mixing bowl, whip the whipping cream until soft peaks form. Add in the condensed milk or sugar and whip again until fluffy.
- Gently fold the mango purée into the whipped cream mixture until fully combined and smooth.
- Fill your popsicle molds about 80% full with the mango mixture. Insert popsicle sticks and freeze for at least 4 hours.
- To make the chocolate shell, melt the dark chocolate and coconut oil together until smooth and glossy. Let cool slightly.
- Once popsicles are frozen, run the molds under warm water to release them. Dip each pop into the chocolate shell mixture and place back in the freezer for 5–10 minutes to set.
Notes
- Store popsicles in an airtight container with parchment paper between layers. They’ll keep for up to 2 months in the freezer.
- Add lime juice to the purée for extra zing, or swap mangoes with your favorite fruit.
- Be sure the chocolate isn’t too hot when dipping!