Propitious Mango Ice Cream
This no-churn Propitious Mango Ice Cream is a homemade take on the viral frozen treat that took TikTok by storm. Inspired by the popular mango-shaped pops made by Hong Qi, it features a silky, mousse-like mango ice cream center dipped in a crisp candy shell. With just a few simple ingredients — ripe mango, sweetened condensed milk, cream, and a colorful chocolate coating — you can recreate this lucky, “propitious” dessert right in your own kitchen. Perfect for summer, parties, or anytime you want a little good fortune on a stick.
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Ripe Mango | 1 Large Mango (about 1 Cup) | 250 g |
| Sweetened Condensed Milk | ⅔ Cup | 7 oz (200 g) |
| Instant Dry Whole Milk (🔗 buy it!) | 1½ Tbsp | 12 g |
| Heavy Cream, Cold | ¾ Cup | 6 oz (175 g) |
| Orange Candy Melts (🔗 buy it!) | 1 Bag | 12 oz (340g) |
Recipe
Prepare the mango puree:
Blend the mango until completely smooth, then strain through a fine-mesh sieve to remove fibers.Dissolve the milk powder
Measure out ¼ cup of the strained puree into a microwave-safe bowl. Warm in the microwave for about 30 seconds (do not boil). Stir in the instant dry whole milk powder until fully dissolved with no graininess. Let cool to room temperature, uncovered.Whip the cream
In a chilled mixing bowl fitted with a whisk attachment, whip the heavy cream on high speed until medium-stiff peaks form.Laila’s Tip: Avoid overwhipping — if the cream looks grainy or clumpy, it’s gone too far. It’s ready when you can poke it and the peak holds its shape.
Make the base
In a separate bowl, combine the remaining mango puree, sweetened condensed milk, and the milk-powder mixture. Stir with a spatula until smooth and uniform.Fold in the cream
Gently fold the whipped cream into the mango mixture, working slowly to keep as much air in as possible. Stop once the mixture looks mostly uniform with just a few faint streaks.Fill the molds
Spoon or pipe the mixture into mango-shaped molds, tapping the molds gently on the counter to release air bubbles. Place the mold lid on, then fill any remaining space through the openings.Laila’s Tip: A syringe or piping bag makes filling easier. Leave a tiny gap for air to escape as you pipe — otherwise the mixture may burst through the mold.
Insert sticks (if mold has holders)
Place the mold lid on and insert popsicle sticks if your mold is designed for them. If not, skip this step and add the sticks later.Freeze
Freeze for at least 6 hours, or preferably overnight, until completely solid.Insert sticks (if mold does not have holders)
Once frozen, dip each popsicle stick into warm water, wipe dry, and gently press into the center of each pop. The stick should glide in. Return pops to the freezer for 20 min to 1 hour until it’s set firmly.Prepare the coating
Place candy melts (or white chocolate) in a microwave-safe bowl or tall cup. Microwave according to package directions, stirring until smooth.Unmold and coat
Carefully unmold the frozen pops. Wipe the mold clean, then brush or spread a thin layer of candy melts inside each cavity. Once hardened, place an ice cream pop back into one coated shell. Cover with a second coated shell, sandwiching the ice cream inside. Seal the edges with the back of a warm spoon for a seamless finish.
🍽️ Serving: Serve straight from the freezer for the best texture and crisp candy shell.
❄️ Storage: Place in an airtight container or freezer bag. Store in the freezer for up to 2 weeks. Avoid frequent thawing and refreezing, which can cause ice crystals and affect texture.
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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