Our family are mango enthusiasts. Every trip to the supermarket involves grabbing a big bag of mangoes.
Besides enjoying them fresh, I love turning them into delicious treats like Mango Mousse, Mango Pudding, Mango Pancakes, Mango Mochi, Mango Pomelo Sago, Mango Crepe Cake, Chinese Mango Candy, Mango Sticky Rice, Coconut Milk Mango Pudding, and Mango Pineapple Juice.
Today, we’re making Mango Popsicles with Crispy Chocolate Shell—a treat that blends the rich aroma of mangoes with smooth, creamy goodness, all wrapped in a crunchy chocolate shell.
This dessert is packed with texture, flavor, and an irresistible chill. Making these ice cream bars at home is simple, and you’ll enjoy a creamy, ice-crystal-free, and safe-to-eat treat that lets you savor summer to the fullest.
Why You’ll Love This Recipe
- Pure Mango Flavor: Made with real mangoes for an intense fruity taste.
- Simple Ingredients: Only a handful of pantry staples required.
- No Ice Crystals: A creamy, smooth texture without icy bits.
- Customizable: Add your favorite toppings like nuts or sprinkles for extra fun.
- Better Than Store-Bought: No artificial flavors, just wholesome goodness!
Ingredients
Popsicle Base
- 450g fresh mango, diced
- 200g whipping cream
- 30g condensed milk (or 20–30g sugar, adjust to taste)
Optional Chocolate Shell
- 150g dark chocolate (70% cocoa recommended)
- 50g coconut oil
Instructions
1. Prepare Mango Purée
- Peel and dice 450g of fresh mango.
- Blend the mango pieces in a blender or food processor until smooth and creamy. (Tip: If you don’t have a blender, mash the mango with a fork until no large chunks remain.)
2. Whip the Heavy Cream
- In a clean bowl, pour 200g of whipping cream. Add 30g of condensed milk or sugar.
- Using an electric mixer, whip the cream on low speed until it thickens slightly. Gradually increase to medium speed and beat until soft peaks form. Be careful not to overwhip—the cream should have a yogurt-like consistency.
3. Combine the Ingredients
- Gently fold the mango purée into the whipped cream using a spatula. Use a lifting and folding motion to mix until smooth, taking care not to deflate the whipped cream.
4. Fill Molds and Freeze
- Transfer the mango mixture into a piping bag for easier handling. Cut a small hole at the tip.
- Pipe the mixture into popsicle molds, filling each mold to about 80% full to leave space for expansion as it freezes.
- Insert popsicle sticks and place the molds in the freezer. Freeze for at least 4 hours or until completely solid.
5. Make the Chocolate Shell (Optional)
- While the popsicles freeze, melt 150g of dark chocolate and 50g of coconut oil in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until smooth.
- Remove from heat and let cool slightly. The chocolate should be warm but not hot to ensure it coats evenly.
6. Unmold and Coat with Chocolate
- Once the popsicles are frozen, remove them from the molds. If they’re stuck, let the molds sit at room temperature for a few minutes or dip the mold briefly in warm water.
- Dip each popsicle into the melted chocolate, rotating it to coat evenly. Let the excess drip off.
- Place the coated popsicles on a lined tray or plate and return to the freezer for 5–10 minutes to set the chocolate.
Notes
- Mango Substitutes: If fresh mangoes are unavailable, frozen mango chunks can be used. Thaw them before blending.
- Coconut Oil Alternative: You can use any neutral oil for the chocolate shell, but coconut oil gives a smooth texture and a subtle aroma.
- Storage: Store the popsicles in an airtight container in the freezer for up to 2 weeks.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the popsicles may be less creamy. For a richer texture, stick with heavy cream or add some yogurt to the mixture.
Do I need the chocolate shell?
Not at all! The popsicles are delicious on their own. The shell is optional but adds a fun crunch and extra flavor.
What other fruits can I use?
You can substitute mango with peaches, strawberries, or even pineapple for different flavors. Adjust the sweetness as needed since fruit varies in sugar content.
How do I prevent the popsicles from being icy?
Make sure to whip the cream adequately and don’t skimp on the condensed milk or sugar—it helps improve the texture by reducing ice crystal formation.

Mango Popsicles with Crispy Chocolate Shell
Ingredients
Popsicle Base
- 450 g fresh mango diced
- 200 g whipping cream
- 30 g condensed milk or 20–30g sugar, adjust to taste
Optional Chocolate Shell
- 150 g dark chocolate 70% cocoa recommended
- 50 g coconut oil
Instructions
Prepare Mango Purée
- Peel and dice 450g of fresh mango.
- Blend the mango pieces in a blender or food processor until smooth and creamy. (Tip: If you don’t have a blender, mash the mango with a fork until no large chunks remain.)
Whip the Heavy Cream
- In a clean bowl, pour 200g of whipping cream. Add 30g of condensed milk or sugar.
- Using an electric mixer, whip the cream on low speed until it thickens slightly. Gradually increase to medium speed and beat until soft peaks form. Be careful not to overwhip—the cream should have a yogurt-like consistency.
Combine the Ingredients
- Gently fold the mango purée into the whipped cream using a spatula. Use a lifting and folding motion to mix until smooth, taking care not to deflate the whipped cream.
Fill Molds and Freeze
- Transfer the mango mixture into a piping bag for easier handling. Cut a small hole at the tip.
- Pipe the mixture into popsicle molds, filling each mold to about 80% full to leave space for expansion as it freezes.
- Insert popsicle sticks and place the molds in the freezer. Freeze for at least 4 hours or until completely solid.
Make the Chocolate Shell (Optional)
- While the popsicles freeze, melt 150g of dark chocolate and 50g of coconut oil in a heatproof bowl over a pot of simmering water (double boiler method). Stir constantly until smooth.
- Remove from heat and let cool slightly. The chocolate should be warm but not hot to ensure it coats evenly.
Unmold and Coat with Chocolate
- Once the popsicles are frozen, remove them from the molds. If they’re stuck, let the molds sit at room temperature for a few minutes or dip the mold briefly in warm water.
- Dip each popsicle into the melted chocolate, rotating it to coat evenly. Let the excess drip off.
- Place the coated popsicles on a lined tray or plate and return to the freezer for 5–10 minutes to set the chocolate.