Homemade Mango Saffron Coconut Popsicles Recipe

When mangoes are at their peak, it feels almost wrong not to make the most of them. And what better way to celebrate than with these homemade Mango Saffron and Coconut Ice Cream Popsicles?

The pairing of mango and coconut is always magical, but infusing the mango with a touch of saffron lifts the flavor to another level. Rich, tropical, creamy, and refreshing all at once. One bite and you’re transported straight to a sun-drenched island, with mango trees swaying and coconut palms overhead. These popsicles are beautifully bi-layered — a golden, aromatic mango-saffron top, followed by a luscious coconut ice cream base flecked with desiccated coconut. And they’re surprisingly easy to make at home!

Tips & Variations

• Mango Tip: Choose sweet, non-fibrous mangoes like Alphonso, Ataulfo, or Kesar for the best texture.
  
• Saffron Strength: A little saffron goes a long way — but you can add a few more strands if you love that deep, rich aroma.
  
• Extra Texture: Sprinkle extra desiccated coconut into the molds before freezing for a little surprise crunch!

Preparation time: 15-20 minutes
Cooking time: NA
Serves: 9-10

Ingredients

• Ripe mangoes (peeled and diced) 2 large
• Saffron strands 10-12
• Warm water 2 tbsp
• Honey or sugar (optional, depending on the sweetness of your mangoes) 4-5 tablespoons
• Full-fat coconut milk (shake the can well) 1 cup
• Heavy cream or thick coconut cream, ½ cup
• Desiccated coconut ¼ cup

Instructions

1. In a blender, combine the diced mangoes, saffron water (with the saffron strands), and half the sweetener if needed.
2. Blend until completely smooth and silky.
3. In a bowl, whisk together the coconut milk, heavy cream (or coconut cream), the rest of the sugar, and desiccated coconut.
4. Mix well until smooth and creamy. First, pour the mango saffron puree into your popsicle molds, filling each about one-fourth.
5. Tap the molds gently on the counter to eliminate air bubbles. Next, slowly pour the coconut mixture on top of the mango layer. Insert popsicle sticks.
6. Freeze the popsicles for at least 6–8 hours, preferably overnight, until fully set.
7. Run the popsicle molds under warm water for a few seconds to easily release them. Enjoy the dreamy taste of mango, saffron, and coconut in every creamy, tropical bite!