Description
Cool off with these refreshing Coconut Mango Popsicles that are a tropical delight on a stick. Creamy coconut milk blends with sweet mango for a delicious frozen treat that’s perfect for hot summer days.
Ingredients
Units
Scale
Mango Mixture:
- 2 cups frozen mango
- 1/2 cup almond milk
- 1/4 cup honey
- 1 Tbsp lime juice
- 1 tsp vanilla
- 1 Tbsp cornstarch, optional
Coconut Cream:
- 1 14 oz. can full-fat coconut milk, cream only
Garnish (optional):
- Shredded coconut
Instructions
- Blend: Put all ingredients, except shredded coconut, in a blender or food processor. Blend until smooth.
- Pour and Freeze: Pour the mixture into popsicles molds and insert popsicles sticks. Freeze for at least 6 hours. Store the popsicles in the freezer until ready to eat.
- Garnish (optional step): Once the popsicles are frozen, take them out of the popsicle molds and briefly run them under cold water just to wet the surface. Then sprinkle with shredded coconut and return them to the freezer to ensure the shredded coconut sticks to the popsicles. Keep in the freezer until ready to enjoy!
Notes
- Note 1: You can use fresh mango if preferred, but frozen works well for a colder popsicle.
- Note 2: Make sure to use only the thick cream part of the coconut milk for a creamier popsicle.
- Note 3: Cornstarch helps to thicken the popsicle mixture for a smoother texture.
- Note 4: If you don’t have popsicle molds, small paper cups can be used with popsicle sticks inserted.
- Note 5: To prevent freezer burn, store the popsicles in an airtight container or wrap them individually.
