These luscious, creamy popsicles mango and coconut popsicles have fresh ripe mango and salted coconut milk and are dairy free.
Mangos are one of my favourite fruits. They're sweet, juicy and wonderfully versatile in both sweet and savour dishes. Mangos also pair perfectly with coconut milk in these mango and coconut popsicles. The flavour was requested by my mothers group and were super popular with the kids. Like many of my other popsicle recipes these are are dairy free so all the kids could eat them
To make the mango and coconut popsicles
Cut up the mango. To cut the mango slice off each cheek, score in a grid pattern and pop the flesh inside out to make it easier to slice off. Cut off the slides and cut horizontally down the length. If you really want to get off every piece of mango flesh you can squeeze the last of the flesh off the mango spear with your hands, or just give it to your kids to suck off the last of the flesh 🙂
Blitz the mango flesh with one table spoon of sugar and strain well. You will need about 20oz (600ml) of mango puree in total.
Shake your can of coconut milk well to ensure its properly mixed. Open the can and pour into a bowl. Add two table spoons of sugar and a large pinch of salt. Mix well and taste, add more salt if needed.
Hot tip: make sure you have sufficient room in your freezer for your filled popsicle moulds Before you fill them and try to put them in the freezer, or there will be tears!
To make the popsicles fill the moulds about half way with mango puree. Top with coconut milk mix. There are lots of popsicle moulds available, I like these silicon ones personally. They are easy to wash and remove the popsicles from and make those great looking photogenic pops!
Using a popsicle stick gently stir the popsicles. You don't want to mix the mango and coconut completely, but rather just enough to swirl the two. The mango puree is heavy than the coconut milk so they will settle and bit, buts its still worth doing to the swirled effect.
Add sticks to moulds and freezer for twenty hour hours or until set.
Remove from moulds and enjoy!
Have you made this recipe? I'd love to know how it went in the comments below 🙂
Mango and coconut popsicles
Equipment
- popsicle moulds and sticks
- Mini food processor
Ingredients
- 2 - 3 large very ripe mangos
- 14 oz (400ml) can coconut milk
- 3 tablespoons caster sugar
- 1 large pinch salt
Instructions
- Peel mangos and remove internal spears, chop
- Blitz until smooth and strain.
- Stir in 1 tablespoon sugar into mango puree
- Open can of coconut milk, pour into a bowl. Add 2 tablespoons sugar and a large pinch of salt and stir until dissolved.
- Divide mango puree evenly between moulds until about 2/3 full.
- Top with coconut milk mix.
- Using an popsicle stick or similar gently stir pops to swirl mix.
- Add sticks and freeze overnight or until set.
- Remove from moulds and enjoy!
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