Description
These Coconut Mango Popsicles are a tropical delight, combining the sweet, vibrant flavors of mango with creamy coconut for a refreshing frozen treat.
Ingredients
Units
Scale
Mango Puree:
- 2 1/2 cups mango chunks, fresh or frozen
- 1/2 cup pineapple juice or mango juice
Coconut Puree:
- 1 cup canned coconut milk, full-fat, unsweetened
- 2 Tablespoons granulated sugar or choice of sweetener
- 2 Tablespoons yogurt
- 2 Tablespoons water
Instructions
- Mango Puree: In a blender or food processor, puree mango chunks and pineapple juice until smooth. Transfer to a bowl and set aside.
- Coconut Puree: In another bowl, combine coconut milk, sugar, yogurt, and water. Stir until homogeneous.
- Assembly: Pour 2 Tbsp of mango puree into each popsicle mold. Place in freezer for 15 minutes until almost solid. Remove mold from freezer, add 1 Tbsp coconut puree to molds. Place in freezer for 10 minutes. Add 1 Tbsp mango puree. Insert wooden sticks into popsicle mold. Freeze for another 10 minutes. Pour remaining coconut puree into molds until liquid reaches the top of the mold. Return mold to the freezer and freeze for at least 4 hours to fully set.
- Serve: To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!
Notes
- Highly recommend using Philippine or Manila mangos. Ataulfo (honey mangoes) and Champagne mangoes are the next best option. Otherwise, if you can only find the standard Atkins or Kent variety, use frozen mango chunks!
- Popsicles keep well in the freezer for up to two weeks. Over time, they absorb the flavors of the freezer.
- Alternative assembly: instead of layering the two flavors, opt for a swirled appearance or mix everything together!
Nutrition
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
