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 and also 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. Just add  “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.

Once you have filled the lolly moulds, pop them in the freezer overnight so they are fully frozen and in the morning you are ready for the next stage.

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

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. 

Recipe for Chocolate Coconut Mango Mousse Ice Lollies

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: 10.4% | Vitamin C: 11.1% | Calcium: 4% | Iron: 6.1%

Mango Mousse 

If you can’t wait for this creamy Mango Mousse to freeze then you can serve it as a mousse, you need to add a little gelatin to help with the set, then just chill it in the fridge for a few hours and just before serving sprinkle with toasted coconut. 

Bloggers Scream for Ice Cream is BACK!  BSFIC is a Linky run by Kavey Eats which pops up in the summer to gather up all those lovely frozen treats that summer would be much less fun without.

Disclosure: Froothie UK sent me the Optimum Vac 2 Air Vacuum Blender to use and review at home. I have not been paid for this post and was not required to give the blender a positive write up.  All opinions are my own.  Affiliate links included in this post.