These creamy mango ice cream bars capture bright tropical flavor in a simple, no-churn recipe. Made with ripe mangoes, full-fat coconut milk and a little maple syrup, they freeze into a silky, kid-approved treat that’s perfect for hot afternoons and backyard parties. For a fancier finish, dip each bar in melted white chocolate and sprinkle with unsweetened shredded coconut.
What You’ll Need
Below are the core ingredients for these mango coconut ice cream bars. Use ripe, sweet mangoes for the best flavor and natural sweetness.
- Mangoes: 2 cups of ripe mango chunks. Choose sweet, fragrant fruit rather than underripe mangoes.
- Full-Fat Coconut Milk: One can of unsweetened, full-fat canned coconut milk to provide a rich, creamy base.
- Maple Syrup: 3–4 tablespoons, adjusted to taste depending on mango sweetness.
- Greek Yogurt (optional): 1/2 cup full-fat Greek yogurt or a thick dairy-free alternative to improve texture when frozen.
- White Chocolate: About 1/2 cup for dipping, with 1 tablespoon coconut oil to smooth the melt.
- Shredded Coconut: 2–3 tablespoons unsweetened flakes to sprinkle on top (optional).
See the recipe card below for full ingredient amounts and the complete recipe.
Recipe Substitutions & Additions
- Yogurt option: Add 1/2 cup full-fat Greek yogurt (or thick dairy-free yogurt) to make the bars extra creamy after freezing.
- Sweetener swap: Replace maple syrup with equal parts honey if preferred.
Step-by-Step Instructions
Step 1: Combine mango chunks, full-fat coconut milk and maple syrup in a high-powered blender. Blend until completely smooth so there are no mango pieces remaining.
Step 2: Set silicone popsicle molds on a baking tray for stability and pour the mango mixture evenly into each mold. Insert sticks if your molds require them. Freeze for 2–3 hours or until completely solid.
Step 3: When the bars are fully frozen and you’re ready to coat them, melt white chocolate with 1 tablespoon coconut oil in short bursts, stirring between each interval until glossy and smooth. Add a bit more coconut oil if the chocolate is too thick.
Step 4: Dip each frozen bar into the melted white chocolate, or drizzle the chocolate over the bars for a lighter coating. Place dipped bars on parchment paper and immediately sprinkle with shredded coconut if using. Return to the freezer to harden the coating.
Storage Instructions
After the chocolate set, store the bars in an airtight, freezer-safe container to prevent freezer burn. Place parchment paper between layers or wrap bars individually to keep them from sticking together. Allow bars to sit at room temperature a few minutes before serving for easier bites.
Tips For Success
- Use unsweetened, full-fat canned coconut milk for a creamy texture—low-fat coconut milk can become icy when frozen.
- A high-powered blender ensures a smooth base without fibrous mango pieces.
- Keep the bars fully frozen right up until dipping. If they begin to melt the chocolate won’t set properly.
- If you want less chocolate, dip only halfway or just drizzle a little on top. The bars are delicious plain too.
Recipe FAQs
Low-fat coconut milk tends to freeze with a more icy texture. For the creamiest bars, use full-fat canned coconut milk.
Yes. If using frozen mango chunks, let them thaw slightly at room temperature for a few minutes so your blender can process them smoothly.
Other Frozen Treats You’ll Love
Frozen Strawberry Yogurt Bars
Healthy Acai Bowl
Homemade Yogurt Melts
Pistachio Ice Cream Bars
If you try these Mango Ice Cream Bars, please leave a star rating and share how they turned out in the comments — reviews help others find the recipe and help me improve it!
Mango Ice Cream Bars
Equipment
- Silicone popsicle molds (or similar freezer molds)
Ingredients
For Ice Cream Base
- 2 cups mango chunks
- 1 can full-fat coconut milk
- 3–4 tbsp pure maple syrup
- ½ cup full-fat Greek yogurt or thick dairy-free yogurt (optional, recommended for creamier texture)
For Chocolate Coating
- ½ cup white chocolate
- 1 tbsp coconut oil
- 2–3 tbsp unsweetened coconut flakes (optional)
Instructions
- Add mango chunks, full-fat coconut milk and maple syrup to a blender and blend until completely smooth.
- Place silicone molds on a tray and divide the mango-coconut mixture evenly among the molds. Freeze 2–3 hours until solid.
- When ready to coat, melt white chocolate with 1 tbsp coconut oil until glossy and smooth, stirring frequently.
- Dip each frozen bar into the melted chocolate or drizzle chocolate on top. Place on parchment paper, sprinkle with coconut if desired, and return to the freezer until the coating is firm.
Notes
- Use full-fat canned coconut milk for the creamiest texture; low-fat versions can freeze icy.
- A high-powered blender ensures the mango is fully pureed for a smooth bite.
- Keep bars fully frozen until the moment of dipping to help the chocolate adhere and set cleanly.
- If you prefer less chocolate, dip halfway or simply drizzle a small amount over each bar.
Nutrition
Calories: 163 kcal; Carbohydrates: 12 g; Protein: 3 g; Fat: 13 g; Saturated Fat: 11 g; Sugar: 9 g; Potassium: 210 mg; Vitamin C: 16 mg.