Mango Popsicles
Easy to make, creamy tropical mango popsicles. Made with year-round readily available ingredients to produce a creamy velvety smooth popsicle that melts in your mouth. What better way to cool off this summer?
Equipment
- 1 Popsicle Mold - Silicone molds work great
- 10 Popsicle Sticks
Ingredients
- 2 ¼ cup Mango Puree canned, fresh, or frozen
- 1 cup Coconut Milk full fat
- 1 tablespoon Lime Juice fresh
Instructions
- In a pourable container like a blender combine the mango puree, coconut milk and fresh lime juice. Stir to combine or blend if using a blender.
- Pour mango mixture into popsicle molds, be sure to leave ¼” of empty space from the top to allow for expansion once frozen.
- Depending on the type of mold you are using, put on lid and add popsicle sticks. Place in the freezer for at least 6-8 hours, but best to allow it to freeze overnight.
- To remove popsicles, run the bottom of the mold under warm water for 20 seconds. If using a silicone mold like mine you can squeeze the bottom of each popsicle forcing it out. Sometimes wiggling the popsicle sticks back and forth helps to loosen the popsicle.
- Serve and enjoy
Notes
- I have not added sugar to these, as the mango puree is sweet enough in my opinion. But, you can taste the mixture before pouring into the molds and add some sweetener if you would like. You could stir in a couple tablespoons of sugar, or add a couple tablespoons of honey or maple syrup.
- If you like chunks in your popsicles you could add some coconut flakes, or small chunks of mango to the mixture before pouring into the silicone mold.
- If you don't want to use canned mango pulp you can substitute with 3 cups fresh or frozen mango chunks pureed in a blender.
- You can replace coconut milk with milk, or heavy cream, even a milk alternative. However, less fat will mean the popsicles aren't as creamy.
- Fresh lime juice adds a bit of brightness to the flavor but feel free to leave out if you don’t have any on hand, or lemon juice could be used as a substitute.