These are among my ice pops to make. Some are for kids and some are more for grown ups—but they are all sure to keep you cool on a warm summer’s day.


Read my Summer 2017 Issue:


A real tropical pop. The addition of chocolate and coconut gives some extra texture and crunch.

MAKES 8–10 POPS

2 ripe mangos, peeled and chopped
1 cup coconut, shredded
4 tablespoon coconut sugar (if you can’t find, use granulated sugar)
1½ cups water
2 tablespoon lemon juice
2 3.5-ounce bars dark chocolate
2 tablespoons heavy cream
½ cup toasted shaved coconut


  1. Place the mangoes and shredded coconut in a saucepan.
  2. Add sugar, water, and lemon juice.
  3. Bring to a boil and simmer for 5 minutes.
  4. Use an immersion blender to liquefy the mixture.
  5. Cool.
  6. Fill your molds with the mixture, add sticks, and freeze solid. Takes up to 12 hours.
  7. Melt the chocolate and cream using a double boiler. Stir until smooth.
  8. Remove the pops from the mold and use a spoon to cover half the pop with chocolate.
  9. Sprinkle with toasted coconut and serve.

TIP:

The best way to remove pops from the mold is to run the mold under hot water for a few seconds, then gently pull out the pops. If they’re stuck, just put the mold under hot

water a little longer.


Photography by Paul 'Sweet Paul' Lowe

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