I love these ice pops! They taste like a mango on a stick kicked up a notch. The coconut milk makes them creamy, although the coconut flavor doesn’t really come through. Add a touch of water and honey for sweetness and you’ve got a winning combination. My grandchildren loved them, but they had to get used to the mango fuzz, which they thought was hair. Once we convinced them that it was just part of the fruit, they were fine. If this bothers you, you might try straining the fruit before adding the final ingredients.
Mangos are easy to peel and cube if you know how. Before I learned this easy method, I would peel the skin off and then maneuver the slippery peeled fruit on the cutting board and try to slice the fruit off of the large seed. But you will love this method, I promise!
First, position the mango vertically on it’s narrow side on the cutting board. With a sharp knife, slice the mango about 1/4 inch to the right of the center of the fruit. You want to barely avoid the flat seed inside. Do the same on the other side of the seed.
Next, score the inside of the slice into cubes and then slide your fingers or thumbs between the fruit and the skin to separate them. It’s that easy!
- 1 cup coconut milk either canned or fresh
- 1½ cups fresh sliced mango
- 1 to 2 tbs honey depending on the sweetness of the mango
- ½ teaspoon vanilla
- up to ⅓ cup water
- Add coconut milk and mango to the blender and blend on high until smooth. Taste for sweetness and add honey to your liking. The honey is optional if the mango is sweet enough. Add vanilla and a small amount of water if the mixture is too thick. Blend to incorporate all flavors.
- Pour into popsicle molds and freeze for several hours or overnight.
- This makes 8-10 pops depending on the size of your mold.
Et cetera: This recipe was adapted from Mom Gone Paleo.