Recipe: Bryant Terry’s Mango-Coconut Ice Pops

updated Feb 3, 2020
Mango, Coconut, and Lime Leaf Ice Pops
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(Image credit: Melissa Ryan)

If you can boil a pot of water, you will have no trouble making these delicious and refreshing pops. The rich sweetness of the mangos is mellowed out by the creamy coconut milk infused with bright and aromatic makrut lime leaves, which are often paired with coconut milk in savory Southeast Asian dishes. The lime and orange juices provide brightness and faint acidity.

(Image credit: Melissa Ryan)
(Image credit: Melissa Ryan)
(Image credit: Melissa Ryan)
(Image credit: Melissa Ryan)

Mango, Coconut, and Lime Leaf Ice Pops

Makes 12 ice pops

Nutritional Info


  • 1 cup

    coconut milk

  • 2 tablespoons

    minced makrut lime leaves (about 20 small leaves)

  • 2 tablespoons

    raw cane sugar

  • 4

    large ripe mangoes (about 12 ounces each), peeled, pitted, and roughly chopped

  • 4 tablespoons

    freshly squeezed lime juice

  • 6 tablespoons

    freshly squeezed orange juice


  1. Combine the coconut milk and the lime leaves in a small saucepan and simmer over medium-low heat, stirring often, until the coconut milk has reduced to half a cup, about 10 minutes.

  2. Transfer the reduced coconut milk to an upright blender, add the remaining ingredients, and puree until smooth. Pour the mixture into popsicle molds, leaving 1/4 inch space at the top to allow for expansion after freezing. Place the pops in a freezer until completely frozen, at least 8 hours or overnight.

  3. To unmold, gently squeeze each pop as you pull the handle. If it does not release, run the molds under warm water for a few seconds and try again.

(Image credit: Paige Green)

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(Image credit: Melissa Ryan)