Coconut Mango Ice Pops Recipes

COCONUT MANGO ICE POPS RECIPE

Steps:

• Puree mango in the blender with ¼ 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 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.

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

MANGO COCONUT ICE POPS

Steps:

• Whisk the coconut milk with the sweetened condensed milk, lime juice and lime zest. Set aside.
• Place mango, nectar and 1/2 cup (125 mL) lime coconut mixture in a blender or small food processor; pulse until puréed.
• Divide slices of strawberries among 20 (1/3 cup) ice pop moulds. Alternate pouring lime coconut mixture and mango purée into moulds. Swirl with wooden skewer. Freeze for 4 to 6 hours or until set.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, and lime juice in a food processor.
• Pour into ice pop molds and freeze until firm (about 4 hours).
• **Although you can use the imitation lime juice found in a container, the taste is not the same, it might come out slightly bitter. I highly recommend the fresh juice for the best flavor.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2 1/2-ounce capacity ice-pop molds. Freeze until firm, about 4 hours.

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.