Mango Ice Cream Bars (Dairy-Free)
on May 28, 2025
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These creamy mango ice cream bars are bursting with tropical flavor and completely dairy-free. Made with just a few simple ingredients, they’re a refreshing, kid-approved treat that’s perfect for hot days!
These mango coconut ice cream bars are the ultimate summer treat. They’re creamy, tropical, and made with just a few simple ingredients. You can serve them as-is, or dip them in white chocolate and sprinkle with shredded coconut for an extra special treat.
Looking for more frozen sweet treats? You’ll love these Dubai chocolate-inspired pistachio ice cream bars, refreshing watermelon popsicles, and creamy strawberry yogurt bars as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mango ice cream bars:
- Mangoes: The main ingredient for these ice cream bars. Opt for mangoes that are ripe and sweet instead of firm and tart for the best natural sweetness. I love using ripe atulfo mangoes!
- Coconut Milk: Creates the perfect creamy base for these bars. Make sure to use unsweetened, full-fat canned coconut milk.
- Maple Syrup: Source of sweetness for the yogurt base. Start with 1 tablespoon and add more as desired, depending on your preference and the ripeness of your mangoes.
- White Chocolate: Melted to dip the bars into. Add in a little coconut oil to help the chocolate chips melt more easily.
- Shredded Coconut: Optional to sprinkle on top of the bars for added texture and taste. I like to use unsweetened coconut flakes.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Coconut Milk: The coconut milk may be replaced with 1 cup of full-fat Greek yogurt or 1 cup thick Greek-style coconut milk yogurt to keep these bars dairy-free.
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
Step-by-Step Instructions
STEP 1: Add the mangoes, coconut milk, and maple syrup to a high-powered blender and blend until completely smooth (Images 1 & 2). You’ll want to blend it well to ensure that all of the mango chunks are fully broken down and smooth.
STEP 2: Place ice cream molds on top of a baking tray for easy transferring and pour the mango coconut filling evenly into ice cream molds (Image 3). Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.
STEP 3: Once you’re ready to dip the bars, add the white chocolate to a bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave in 10-second increments, stirring in between each time until the chocolate is fully melted and smooth (Image 4). You’ll want to make sure the chocolate is completely liquid and smooth, so add a little more coconut oil if needed.
STEP 4: Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan (Image 5). You can dip the bars fully, halfway, or just drizzle a little chocolate on top of the bars. Sprinkle with shredded coconut if desired (Image 6).
Storage Instructions
Place the dipped bars back in the freezer for 10 minutes so that they fully harden. Once hardened, store the bars in an airtight, freezer-safe container to prevent freezer burn. I recommend placing some parchment paper between the bars (or wrapping them separately in parchment paper) to prevent sticking. Let the bars sit at room temperature for a few minutes before serving.
Tips For Success
- Make sure to use full-fat, canned coconut milk and not low-fat coconut milk so that the bars are creamy when frozen and not icy in texture.
- Use a high-powered blender to make sure that the nuts are fully blended and smooth. I love using this nutribullet blender.
- Make sure that the bars are completely frozen in the ice cream molds before dipping them into the chocolate mixture. If the bars are melting, the chocolate will not stick properly to the bars, so keep them in the freezer right until you’re ready to dip.
- If you prefer to use less chocolate, you can either dip the bars halfway or drizzle a little chocolate on top of the bars. You may also serve the bars as is!
Recipe FAQs
I find that low-fat coconut milk freezes into an icy texture that isn’t as creamy to bite into, so for that reason, I recommend using full-fat canned coconut milk.
Yes! Frozen mangoes may be a little more difficult to blend, so I recommend letting them thaw at room temperature for a few minutes before blending.
Other Frozen Treats You’ll Love
Frozen Strawberry Yogurt Bars
Healthy Acai Bowl
Homemade Yogurt Melts
Pistachio Ice Cream Bars
If you tried these Mango Ice Cream Bars, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Mango Ice Cream Bars
Equipment
Ingredients
For Ice Cream Base
- 2 cups mango chunks
- 1 can full fat coconut milk
- 2 – 3 tbsp pure maple syrup
For Chocolate Coating
- ½ cup white chocolate
- 1 tbsp coconut oil
- 2 – 3 tbsp unsweetenend coconut flakes, options
Instructions
- Add the mangoes, coconut milk, and maple syrup to a high-powered blender and blend until completely smooth. You'll want to blend it well to ensure that all of the mango chunks are fully broken down and smooth.
- Place ice cream molds on top of a baking tray for easy transferring and pour the mango coconut filling evenly into ice cream molds. Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen.
- Once you're ready to dip the bars, add the white chocolate to a bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave in 10-second increments, stirring in between each time until the chocolate is fully melted and smooth. You'll want to make sure the chocolate is completely liquid and smooth, so add a little more coconut oil if needed.
- Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan. You can dip the bars fully, halfway, or just drizzle a little chocolate on top of the bars. Sprinkle with shredded coconut if desired.
Notes
- Make sure to use full-fat, canned coconut milk and not low-fat coconut milk so that the bars are creamy when frozen and not icy in texture.
- Use a high-powered blender to make sure that the nuts are fully blended and smooth. I love using this nutribullet blender.
- Make sure that the bars are completely frozen in the ice cream molds before dipping them into the chocolate mixture. If the bars are melting, the chocolate will not stick properly to the bars, so keep them in the freezer right until you’re ready to dip.
- If you prefer to use less chocolate, you can either dip the bars halfway or drizzle a little chocolate on top of the bars. You may also serve the bars as is!
