Frozen

Malibu Mango Frozen Pops Recipe

These Malibu Mango Frozen Pops are a super fun and delicious treat. They are creamy and fruity with a hint of fresh mint. They can be made vegan by substituting the honey for maple syrup and omitting the Malibu. Unfortunately Malibu is not considered vegan. “We do not add animal derivatives into our products, however, one of our sugar suppliers uses a process that is not considered vegan-friendly. While this is a common practice in the sugar industry, it unfortunately also means we are unable to call Malibu suitable for a vegan diet.”

So, how do I make this Malibu Mango Frozen Pops from scratch?

These frozen pops come together so quickly and in just a few simple steps, as described below.

Firstly, begin by adding the coconut milk, mango puree and honey to a large mixing bowl. Secondly, whisk together all these ingredients until smooth. Finely chop the fresh mint and add into the mix. Set up your ice pop moulds and carefully pour into each one. Seal by placing the lid on top or follow the manufacturers guidelines for use. Finally, place into the freezer for at least 4 hours before removing from the moulds.

Equipment and Gadgets for this Recipe

Whisks – Click Here

Mixing Bowls – Click Here

Popsicle Moulds – Click Here

For more Frozen Desserts, check out my Frozen Category, here.

Maybe you’re interested in more Gluten Free Recipes? Take a peek at my Gluten Free Category, here.

Print

Malibu Mango Frozen Pops

Deliciously smooth and creamy mango ice cream pops flavoured with Malibu Rum – Dairy Free Recipe!
Course Dessert
Cuisine Frozen
Keyword Dairy Free Ice Cream Recipe, Malibu Rum Dessert Recipe, Mango Ice Cream, Mango Malibu Rum Mint Frozen Desert, Mango Mint Coconut, No Churn Vegan Mango Ice Cream Recipe, Vegan Ice Cream, Vegan Mango Cococnut Popsicles, Vegan Popsicles Recipe
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 pops
Calories 127kcal
Author pinkhairedpastrychef

Equipment

  • Large mixing bowl
  • Whisk
  • 6 Popsicle Moulds
  • Freezer

Ingredients

  • 220 grams coconut milk
  • 100 grams mango puree
  • 40 grams honey or maple syrup
  • 30 grams Malibu Rum
  • 5 grams finely chopped mint

Instructions

  • In a large mixing bowl, add all ingredients.
  • Whisk all together until fully combined.
  • Pour gently into the popsicle moulds. Close the moulds as per manufacturers instructions.
  • Freeze for at least 4 hours before removing from the moulds.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
pinkhairedpastrychef

Recent Posts

Bakery Style Blackberry Buttermilk Muffins Recipe

Light, fluffy muffins with bursts of juicy blackberries.

4 months ago

Small Batch Apple Blackberry Crumble Recipe

A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…

4 months ago

Peach Raspberry Compote – Filling for Cakes

Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.

4 months ago

Rustic One Bowl Peach and Raspberry Cake Recipe

Simple vanilla cake with peaches and raspberries

4 months ago

Breakfast Rhubarb Parfait Recipe

Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb

4 months ago

Roasted Irish Rhubarb Scones Recipe

Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…

5 months ago