Loco Mango Popsicles
Indulge in the tropical frenzy of our "Loco Mango Popsicle" made with coconut milk and pure mango puree. A delicious gluten-free recipe that lets your taste buds go on a wild, fruit-filled adventure.
Servings 8 people
Equipment
- high speed blender
Ingredients
- 3 cups frozen mango or 2-3 large manila mangos
- 1 can full-fat coconut milk (13.65 oz)
- ⅓ cup cane sugar or 1 tbsp agave syrup
- ¼ cup unsweetened coconut shredded or flakes
Instructions
- In a high speed blender, add the mango. Blend until crumbly.
- Add coconut milk, sugar (or agave syrup), and blend until smooth. Scrape down the sides and blend again.
- Pour the mixture into a popsicle mould. Make sure to leave about ¼" of space at the top of the mould to allow the popsicle to expand in the freezer. Slid the lid on, and insert the popsicle sticks into the mould.
- Freeze for 6 hours or overnight.
- To Remove Popsicles: Let the mould stand on the counter for a few minutes. Run the popsicle mould under lukewarm water to help loosen. If you have a silicon mould you can pull and stretch it to release the popsicles.
- Place the popsicle mould on a plate surface and wiggle the popsicles out.
- Wrap the popsicles in plastic when you place them back into the freezer. This helps prevent them from being exposed to air and moisture and maintain the quality and texture of the popsicles, preventing freezer burn and ice crystal formation.