Chocolate Coconut Mango Mousse Ice Lollies

I love to make my own ice cream and ice lollies, you know exactly what ingredients they contain and they are really good value compared to buying premium brands.

 Mangoes are relatively inexpensive at the moment so I decided that some Chocolate Coconut Mango Mousse Ice Lollies would be the perfect treat to keep in the freezer for warmer days.

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The Mango Mousse Ice Lollies are delicious on their own but dip them in chocolate and toasted coconut and they become something extra special, an exotic tropical delight! 

I recommend you use a power blender like the Optimum Vac2 Air Vacuum Blender to blend the mango.  I also used it to chop the toasted coconut, it’s really powerful and makes the whole process even quicker and easier. 

You can read my review of the Optimum Vac2 Air Vacuum Blender and check out my recipes for Pineapple, Carrot and Orange Juice.  and Spicy Roast Pumpkin and Coconut Soup, both made with this great blender. 

 If you’d like to order an Optimum Vac2 Air Vacuum Blender, at time of writing it’s on offer at £399.  Ordering via my Ambassador link won’t cost you any more but will provide a small payment to help keep Farmersgirl Kitchen going.

You can also receive free P&P if you dd  “3116 free ambassador delivery” to the comment box when ordering. If you order by phone, just mention the code. The delivery charge will be credited back to your card.

How to make Chocolate Coconut Dipped Mango Mousse Ice Lollies

Make the Mousse and Freeze 

Make the mousse then fill the lolly moulds, pop them in the freezer overnight. They will be they are fully frozen so in the morning you are ready for the next stage.

Melt the Chocolate

Melt the chocolate in a mug, jug or jar, then dip each of the lollies into the melted chocolate.

Toast the Coconut

You can either buy ready toasted coconut pieces or toast them yourself.  Have them ready to sprinkle over the melted chocolate. Then place each lolly onto a tray covered in baking parchment and place it back in the freezer to set. 

The smooth, creamy frozen mousse contrasts wonderfully with the dark chocolate coating and the crunchy texture of the toasted coconut.  Chocolate Coconut Mango Mousse Ice Lollies are the perfect way to cool down on a hot day. 

Serve Mango Mousse as Dessert

As an alternative, you can serve the creamy Mango Mousse as dessert.  Simply add a little gelatin to help with the set, then chill in the fridge for a few hours and just before serving sprinkle with toasted coconut. 

More Summer Desserts from Farmersgirl Kitchen

Summer Pudding Ice Lollies are dairy-free and packed with summer berries. 

Fresh Mint Chocolate Cake is a rich chocolate cake filled and topped with fresh mint buttercream. 

Easy Strawberry and Blueberry Cake combines two of my favourite berries with a simple sponge cake. 

More Summer Desserts 

No-Bake White Chocolate and Raspberry Cheesecake – Something Sweet Something Savoury

Quick Peach and Raspberry Millefeuille – Lost in Food

Strawberry Prosecco Cake – Sew White

Chocolate Coconut Mango Mousse Ice Lollies

A creamy mango mousse frozen then dipped in chocolate and toasted coconut to create a tropical treat to rival any premium brand.

5 from 1 vote

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Course: Dessert

Cuisine: British

Keyword: homemade, icelollies, popsicle, recipe

Prep Time: 30 minutes

Servings: 10

Calories: 180kcal

Author: Farmersgirl Kitchen

Ingredients

• 250 g mango puree about 2 large mangoes
• 2 tbsp caster sugar
• 150 ml double heavy cream
• 150 ml good quality ready made custard or you can make your own
• 70 g dark chocolate
• 1 tbsp coconut oil
• 50 g toasted coconut flakes

Metric - US Customary units

Instructions

• Peel your mangoes and cut the flesh from the stone, puree in a blender
• Whip the cream and sugar until it forms stiff peaks
• Gently fold in the custard and mango puree into the cream until the colour is even
• Pour into ice lolly/popsicle moulds and freeze until solid (at least overnight)
• Take the lollies out of their moulds and place on a baking tray covered in baking parchment, put back into the freezer for 30 minutes.
• Toast the coconut flakes in a frying pan, be careful not to burn them, let them cool and then whizz them in a blender until you have small pieces but not a powder
• Put half the chocolate in a jam jar or jug, with the coconut oil and place in a pan hot water. Stir keeping the temperature very low.
• Once the chocolate has melted remove from the heat and add the remaining chocolate, stir until it is all melted. Set aside for 5 minutes to cool.
• Take one lolly out of the freezer at a time and dip into the chocolate, then quickly into the coconut.
• Return to the freezer, continue until all the lollies have been dipped.

Notes

If you wish to serve this as a mousse i.e. not frozen, then you will need
2 tsp gelatin powder
4 tbsp water
Put the gelatin in a bowl with 1 tbsp of cold water and leave to dissolve.
Add another teaspoon of just boiled water to the gelatin and stir until fully liquid
Add the gelatin to the mango puree and blend again
Pour into glasses or small bowls and chill for at least 2 hours before serving, top with toasted coconut flakes

Nutrition

Calories: 180kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 21mg | Potassium: 161mg | Fiber: 1g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 9.2mg | Calcium: 40mg | Iron: 1.1mg