Name: Mango Coconut Vegan Ice Cream Bars
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Coconut Cream, room temp; 1 cup Mango; 0.25 cup Agave Nectar Syrup, or maple syrup; 1 tsp Vanilla Extract; 1 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.; 2 tablespoons Coconut Oil; 0.25 cup Coconut

Mango Coconut Vegan Ice Cream Bars cover

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Mango Coconut Vegan Ice Cream Bars

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Ingredients

Warning0 allergens identified

Mango Coconut Vegan Ice Cream Bars

1 cup Coconut Cream, room temp(see notes)

1 cup Mangofresh or frozen (thaw first if using frozen)

¼ cup Agave Nectar Syrup, or maple syrup

1 tsp Vanilla Extract

1 cup Organic Vegan White Baking Chips - Pascha Chocolate Co.

2 tablespoons Coconut Oil

¼ cup CoconutShredded

Instructions

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Instructions

Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.

Pour the mixture into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.

Once the ice cream bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.

Remove the bars from the molds and place onto a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.

Place the bars back into the freezer for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in a freezer-safe container in the freezer to enjoy later.

Nutrition

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Tips & Tricks (5)

Choose Peak Ripeness Mangoes 🥭
Select mangoes that yield slightly to pressure and have a sweet aroma at the stem—overripe mangoes create a mushy texture, while underripe ones lack the concentrated sweetness needed for premium flavor.
Chill Your Coconut Cream Properly ❄️
Refrigerate coconut cream for at least 2 hours before blending to ensure it whips into a creamy base without separating, creating that luxurious ice cream texture.
Temper White Chocolate Coating 🍫
Melt chocolate at 104-113°F and add a small amount of coconut oil to achieve a thin, snap-able coating that won't crack when bitten and releases from the bar cleanly.
Freeze Bars on Parchment Strips 📍
Place parchment paper strips under bars before initial freezing so you can easily lift them for dipping without the ice cream melting from warm hands.
Toast Shredded Coconut for Crunch 🥥
Lightly toast your shredded coconut coating at 325°F for 3-4 minutes before applying it to the chocolate—this adds depth of flavor and ensures a superior crispy texture that doesn't soften quickly.