Layered mango and coconut punch pops

These refreshing ice blocks layer blended fresh mangoes and rum on top of a cheeky coconut milk and Malibu mixture for a fun adult-only treat - perfect for those lazy summer afternoons.

  • 20 mins preparation
  • 6 hrs marinating
  • Makes 10
  • Print


Sugar syrup
  • 2 cup caster sugar
  • 2 cup water
Layered mango and coconut punch pops
  • 2 mangoes, flesh removed
  • 1 cup sugar syrup (recipe above)
  • 1/4 cup white rum
  • 1/4 cup water
  • 270 millilitre can coconut milk
  • 1/2 cup coconut liqueur (malibu)


Sugar syrup
  • 1
    In a medium saucepan, stir caster sugar and water in a saucepan until sugar dissolves and mixture boils. Simmer 2 minutes. Cool.
  • 2
    Reserve 1 cup for mango and coconut pops. Store remaining syrup in an airtight container in the fridge for up to 2 months.
Layered mango and coconut punch pops
  • 3
    In a food processor, puree mango, 1/2 cup sugar syrup, rum, and water until smooth. Transfer to a large jug.
  • 4
    In a jug, combine coconut milk, coconut liqueur and remaining sugar syrup.
  • 5
    Divide half the mango mixture between 12 x 1/3 cup ice block moulds. Freeze for 1 hour. Divide half coconut mixture between each. Repeat. Insert a paddle pop stick and freeze until firm.

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