Frozen Mango Pops Recipes

MANGO POPSICLES

Steps:

• Put mango and 3/4 cup milk in the blender and mix well.
• Pour into popsicle molds about 1/3 of the way up and put in the freezer for about 30 minutes. This will prevent the layers from mixing.
• Add Greek yogurt, sweetener and a dash of milk to blender. Mix well. If it's too thick to pour add a bit more milk until you get desired consistency.
• Remove popsicles from the freezer and add yogurt layer. Put back in freezer for about 30 minutes.
• Remove from freezer and add remaining mango layer. Freeze again for several hours. To unmold run the bottom of the mold under warm water - NOT hot. If it's too hot the popsicles will melt.

FROZEN MANGO POPS

Steps:

• Peel mangoes and slice so you have two halves from each fruit.
• Gently melt chocolate in separate pans until melted and fluid-be careful not to burn the chocolate.
• Remove from heat.
• Place nuts or coconut on a plate.
• Skewer each fruit slice with a popsicle stick.
• You need to pat dry with a paper towel so the chocolate will stick. Holding the "mango stick" by the stick, dip first in the white chocolate, at an angle, then dip in the dark chocolate, at an angle.
• Quickly press one side into nuts.
• Place on wax paper and repeat process until all eight are done.
• If any chocolate is left over drizzle away on plain side!
• Tip-this can also be done with bananas that have been cut in half-just make sure to cover totally with chocolate or your going to have"brown" banana showing.

MANGO POPSICLES

Steps:

• Place all the ingredients in a food processor or a blend. Blend until the mixture is combined and smooth.
• Pour the mixture into a popsicle molds and add popsicle sticks.
• Place the molds in the freezer and freeze for 4-6 hours or until the popsicles are fully frozen (overnight works great too).
• When you are ready to serve, run warm water on the outside of the molds to loosen the popsicles from the molds.
• Then they are ready to enjoy!

FROZEN COCONUT MANGO POPS

Steps:

• Puree mango in the blender with 1/4 cup of the coconut milk and sugar and blend until smooth. Set aside.
• In a medium bowl combine the remaining coconut milk, 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.