Coconut Mango PopsiclesSummer is well and truly in full swing, which means a seemingly endless supply of delicious, plump mangoes. If, like me, you have found yourself with a rapidly ripening box of mangoes that you just can’t get through fast enough, throw together a super simple batch of these coconut mango popsicles.
Delightfully summery, these popsicles ask for no more than five minutes of your afternoon – just throw the ingredients into a blender, pour into popsicle moulds, place paddle pop sticks inside and freeze overnight.
If you don’t own paddle pop moulds, small disposable plastic cups work well. Simply fill with the liquid, place a paddle pop stick in the centre and make sure they stay upright in the freezer. When you’re ready to serve just squeeze the plastic to release the popsicle, or if this fails gently cut down the side of the cup.
These popsicles are inspired by fond memories of mango Weiss bars, but reimagined in this dairy and refined sugar free recipe, meaning that they are now healthy (and delicious) enough to eat every day of summer!
3 ripe mangoes
1 ripe banana (or substitute with more mango)
3/4 cup coconut cream
1.5 tsp salt
1/2 cup desiccated coconut
1/2 cup coconut flakes
1/4 cup maple syrup/sweetener of your choice, if needed
Ice pop moulds
Paddle pop sticks
1. Peel mangoes and remove seeds.
2. Add mango flesh and all remaining ingredients to a high strength food processor and blend until smooth.
3. Pour into moulds and place a paddle pop stick in the centre of each mould, around three quarters of the way down.
4. Place moulds in the freezer for at least six hours or overnight, then remove from the moulds and enjoy your summery treat!