Mango Coconut Popsicles
Mango and coconut come together in these creamy, frozen popsicles, offering a sweet and tangy tropical treat. The hint of lime juice and the richness of coconut milk make these popsicles irresistible!
Ingredients
- 2 cups frozen mango see note 1
- 1 14 oz. can full-fat coconut milk, cream only (see note 2)
- 1/2 cup almond milk
- 1/4 cup honey
- 1 Tbsp lime juice
- 1 tsp vanilla extract
- 1 Tbsp cornstarch optional – see note 3
- Shredded coconut optional, for garnish
Instructions
- Refrigerate the coconut milk overnight and scoop out the thick cream.
- In a blender or food processor, combine frozen mango, coconut cream, almond milk, honey, lime juice, vanilla, and optional cornstarch.
- Blend until smooth.
- Pour mixture into popsicle molds. Tap gently to remove air bubbles. Insert sticks.
- Freeze for at least 6 hours or overnight.
- Optional: Once frozen, run each popsicle briefly under cold water.
- See full steps with tips & photos → https://p4pd.org/mango-coconut-popsicles/
Notes
- Frozen Mango: If you use fresh mango, be sure to freeze it first to create the right texture for popsicles.
- Coconut Milk: Only use the thick coconut cream from the top of the can, as the coconut water can make the popsicles too icy.