Mango Coconut Popsicles
Frozen popsicles was something that I use to have often while growing up. My friends and I used to collect what ever little allowance money we could and go to the local store and purchase several popsicle flavors and share them all. I remember this time as being really fun and care free while growing up. Such simple things I remember as a child that used to make me most happy back then.
Because they don’t require any baking and they are so easy and versatile I tend to make frozen popsicles even in winter time. These mango and coconut popsicles are fabulous. Creamy, tasty and healthier for you.
Rather than using heavy cream I always make my popsicles using coconut cream. I love this ingredient plus it keeps the popsicles vegan for those following such diet. All in all I think is better than using heavy cream but if you don’t mind heavy cream go for it.
I get my coconut cream from The Nut Place in Randburg but you can get it from any other stores.
I hope you like these mango and coconut popsicles. It is summer time so be sure I will be posting more popsicle recipes in the near future.
14 oz canned coconut cream
1/2 cup almond milk
2 cups mango chunks
1/4 cup maple syrup
1/4 cup unsweetened shredded coconut
Place all the ingredients in your blender, except the mango chunks, and pulse until you obtain a homogenous mixture. Add the mango chucks and combine. Divide the mixture in your popsicle mold and freeze for at least 3-4 hours. Serve as desired.