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These simple and super easy frozen ice pops are made with coconut milk and pureed mango, and I am OBSESSED. My new snack all summer long!
Coconut Mango Ice Pops
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.
You might also like to try Avocado Coconut Popsicles, Peaches and Cream Ice Pops and even Raspberry Coconut Chia Pudding Pops.
Coconut Mango Ice Pops
5 from 2 votes 3 Cals:68 Carbs:14 Fat:2 These simple and super easy frozen ice pops are made with coconut milk and pureed mango, and I am OBSESSED. My new snack all summer long! Course: Dessert, Snack Cuisine: American
Prep: 15 minutes minsCook: 0 minutes minsTotal: 10 minutes mins Print Rate Pin Save Saved! WW Points Yield: 10 servings Serving Size: 1 popsicle 1x2x3x
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1 popsicle, Calories: 68 kcal, Carbohydrates: 14 g, Fat: 2 g, Sodium: 2 mg, Fiber: 1 g, Sugar: 13 g