They one of the go-to freezer dessert staples because they are so simple to make you know exactly what is in them and they satisfy your sweet tooth without that much sugar. So start with frozen mangoes that you should let frost slightly because you do not want to put this in absolutely frozen otherwise it will not blend as nicely.
If you have fresh mangoes around and they are nice and ripe by all means use them but the frozen mangoes are so wonderfully sweet because they are processed when they are at the height of their ripeness. You can also use pineapple here actually strawberry could be good as well. Add the mangoes to the blender almost to the brim and to that add honey, vanilla extract that is going to give it a really nice flavour. For the favourite part of the recipe, you are going to use light coconut milk.
It is a good way to use up the remaining coconut milk if you have made a stir fry or curry so start with a ¼ cup and we will start blending if you need more you can always add more. The coconut milk is not only going to add really nice rich creaminess also great healthy fats. Finish this all of with fresh orange juice then start blending.
Go ahead and add the rest of the coconut milk and continue blending then fill up the cavities of a Popsicle mould so mangoes taste wonderful they are nice and creamy they make a perfect combination with coconut milk but they are also really high with vitamin c so combined with the fresh mango juice think of it as your super C pop.
Add the sticks and they are ready to go to the freezer and the hardest part waiting for them to freeze but you have to be patient. When they are frozen it is time to taste those frozen, creamy, mango coconut pops. It should taste like pudding so delicious and so easy.
- 6 cups slightly thawed frozen mango
- 1/4 cup light coconut milk
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop moulds and freeze.