Frozen popsicles made with coconut milk and pureed mango, so good!!
We're having a heat wave here in New York. The kind of heat that you don't want to be outside, unless you're in a pool or sprinkler keeping you cool. I won't dare turn my oven on this week, even grilling is out of the question until things cool down.
But these ice pops... I'm obsessed!! I'm making these all summer long, I can't even begin to tell you how delicious they are. I don't think any of my other ice pops come close. And since so many of you asked about what popsicle mold I use, I linked the popsicle maker from Progressive available on Amazon here.
Simply Obsessed Frozen Coconut Mango Pops
Servings: 10 • Size: 1 popsicle • Points +: pts • Smart Points: 3
Calories: 68 • Fat: 2 g • Carb: 14 g • Fiber: 1 g • Protein: 0 g • Sugar: 13 g
Sodium: 2 mg • Cholest: 0 mg
- 3/4 cup unsweetened coconut milk beverage
- 1 3/4 cups diced ripe mango
- 1 cup canned light coconut milk
- 1/4 cup sugar (I used raw)
- 2 tablespoons honey (I like raw, stevia would work too)
Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth. Set aside.
In a medium bowl combine the remaining coconut milk beverage, canned coconut milk and the honey; mix well until combined thoroughly.
Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled. Place the molds in the freezer and freeze until solid, about 5 to 6 hours.