Mango & Coconut Cream Ice Lollies
By: Agi Kaja
A fresh mango lolly with a bit of bite to it. Ripe mango and coconut cream do the heavy lifting, then chopped dried mango, toasted almonds and chia seeds give every lick something to chew on. Lime and a pinch of salt stop them from being too sweet. No refined sugar needed.
Recipe from Whole Food Earth®
Mango & Coconut Cream Ice Lollies
Servings
4Prep Time
10 minutesCook Time
15 minutesA fresh mango lolly with a bit of bite to it. Ripe mango and coconut cream do the heavy lifting, then chopped dried mango, toasted almonds and chia seeds give every lick something to chew on. Lime and a pinch of salt stop them from being too sweet.
Ingredients
- 1 large ripe mango, diced
-
100 ml coconut cream
- 20–25 g dried mango, finely diced
- 1½ tbsp flaked almonds, lightly toasted
- 1½ tbsp unsweetened shredded coconut
- 1 tbsp chia seeds
- ½ tbsp lime juice
- Small pinch of sea salt
- 1–2 tsp honey or maple syrup (optional)
Directions
- Blend the fresh mango, coconut cream, lime juice, sea salt, and optional honey or maple syrup until smooth.
- Stir in the chia seeds and leave for 5 minutes to thicken slightly.
- Fold in the shredded coconut, toasted flaked almonds, and diced dried mango.
- Divide the mixture between 4 lolly moulds.
- Tap the moulds gently on the counter to distribute the mix-ins evenly.
- Insert sticks and freeze for at least 4–6 hours, or until completely solid.
- To remove, run the outside of the moulds briefly under warm water.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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