• Author: Sneh Roy
  • Prep Time: 5 hours 15 mins
  • Total Time: 5 hours 15 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Vegan, Gluten Free


A healthy take on the popular Mango And Cream Weiss Ice Cream bars, these pops have a sweet and tangy combination of lime spiked mango and maple swirled coconut cream.


  • 2 cups frozen mango
  • 1 ripe fresh mango, cubed (I used Kensington Pride)
  • juice of 1 small lime
  • 1 (400g) can coconut cream
  • 1 teaspoon vanilla powder/extract
  • 4 tablespoons maple syrup


  1. Place frozen and fresh mango in the jar of a high powered blender along with the lime juice. Process until smooth and thick.
  2. Spoon the mango mixture into pop moulds until 2/3rds full.
  3. Place coconut cream, vanilla powder and maple syrup in the unwashed jug and process briefly until just blended.
  4. Pour this coconut mixture gently over the mango mixture in the moulds until the designated fill line.
  5. Gently push paddle pop sticks down the middle of the moulds.
  6. Cover with a lid if the moulds have one and freeze for at least 5 hours or overnight.
  7. To serve pops, hold each mould until hot running water for a few seconds and dislodge the popsicle from the mould carefully while holding on to the paddle stick.

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