Ingredients
Scale
- 3 ripe mangoes, peeled and chopped
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup honey or agave syrup (adjust sweetness to taste)
- 1 teaspoon lime juice (for a hint of tang)
- Optional: shredded coconut for added texture
- Popsicle molds and sticks
Instructions
- Blend the ripe mangoes in a blender until smooth to create the mango puree. Add lime juice for a touch of tang.
- In a separate bowl, combine coconut milk with honey or agave syrup, stirring well until fully incorporated.
- Pour the mango puree into the coconut milk mixture and gently stir to combine. Optionally, sprinkle shredded coconut into the mixture for extra texture.
- Pour the mixture into popsicle molds. Insert sticks and freeze for at least 4-6 hours until completely solid.
Notes
- For added flavor, sprinkle shredded coconut before freezing or topping fresh mint leaves before serving.
- Use ripe mangoes like Ataulfo, Haden, or Alphonso for the best flavor.
- Cover the molds with plastic wrap or aluminum foil to prevent freezer burn.
- Best enjoyed within 2 months for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: Tropical
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 popsicle
- Calories: 80 Kcal
- Sugar: 10g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg