Go Back
+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Mango Mousse Ice lollies dipped in chocolate and toasted coconut

Chocolate Coconut Mango Mousse Ice Lollies

Farmersgirl Kitchen
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
Prep Time 30 mins
Course Dessert
Cuisine British
Servings 10
Calories 180 kcal


  • 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


  • 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.


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


Calories: 180kcalCarbohydrates: 13gProtein: 2gFat: 13gSaturated Fat: 9gCholesterol: 28mgSodium: 21mgPotassium: 161mgFiber: 1gSugar: 8gVitamin A: 520IUVitamin C: 9.2mgCalcium: 40mgIron: 1.1mg