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August 11, 2021

Mango Coconut Cream Popsicles

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Champagne or ataulfo mangos are one of my favorite fruits. They are seasonal, so when you can find them you have to eat your weight in them. To make these popsicles, I cut the mango up into chunks, froze it, and then pureed it. Doing this ensured the mango and the coconut cream would stay separated in the popsicle mold. These are rich, creamy, and not overly sweet.

Mango Coconut Cream Popsicles

The perfect summer treats are ice cream and popsicles, and this recipe combines both. The coconut cream is creamy like ice cream, and the mango part is sweet cooling.

Prep:
10
min
cook:
40
min
total:
50
min
Print It
Author:

Elishah

Ingredients
  • 2 champagne mangos, skins removed and diced
  • 1-13oz can coconut cream
  • 1 T honey
  • 1 tsp vanilla extract

‍

Instructions
  1. Place your diced mango in a zip lock bag or container with a lid and freeze overnight.
  2. After the mango is frozen, place it in a high-speed blender or use an immersion blender to puree it.
  3. In a liquid measuring cup add the coconut cream solids, leave the coconut water in the can-you do not want this in your popsicles, honey, and vanilla extract. Whisk the mixture until it’s fully combined and smooth.
  4. Fill the popsicles molds 1/4 with the mango puree. Next, add the coconut cream to about 1/2 way in the popsicle molds. Place the popsicle mold into the freezer for about 40 minutes. While you are waiting for the first half to set up, place the mango puree in the refrigerator so it doesn’t melt.
  5. After 40 minutes, remove the popsicle mold from the freezer and add a layer of mango puree to about 3/4 full. Top them off with the remainder of the coconut cream. Place the sticks in the popsicles and freeze for 5-6 hours.

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Hi, I'm Elishah

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