- Recipes
- Mango Coconut Popsicles
Dessert
Mango Coconut Popsicles
Difficulty:
Easy
Prep time:
15 mins
Cooking time:
Freezing time: 9+ hours (including layer freezing)
Servings:
8 Popsicles
Ingredients
Coconut Mango Popsicle Mix
- 3/4 cup a2 Milk® Full Cream
- 2 cups Mango chunks, fresh or frozen
- 400ml Coconut cream (from 1 can coconut milk, cream portion only)
- 1/4 cup Honey
- 1 tbsp Lime juice
- 1 tsp Vanilla extract
- 1 tbsp Cornflour (optional, for extra creaminess)
Mango Puree
- 2 1/2 cups Mango chunks, fresh or frozen
- 1/2 cup Pineapple juice
Garnish
- 1/4 cup Shredded coconut
- 1/4 cup Granola
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Directions
Mango Puree
- Add the 2 1/2 cups mango chunks and pineapple juice to a food processor or blender. Blend until completely smooth.
- Pour into a bowl and set aside.
Coconut Mango Popsicle Mix
- Add the 2 cups mango chunks, a2 Milk® Full Cream, coconut cream, honey, lime juice, vanilla extract, and cornflour (if using) to a food processor or blender.
- Blend until smooth.
Assembly
- Starting with the mango puree, pour a thin layer into each popsicle mould, filling about 1/4 of the way.
- Freeze for 1 hour until firm.
- Add a layer of the coconut mango mix, filling another 1/4 of the mould.
- Freeze for 1 hour until firm.
- Repeat with another layer of mango puree, then freeze for 1 hour.
- Add the final layer of coconut mango mix. Insert popsicle sticks.
- Sprinkle shredded coconut and granola around the popsicle sticks, pressing gently so it adheres.
- Freeze for at least 6 hours or overnight until completely frozen.
- To remove, run the outside of the moulds briefly under warm water, then carefully pop out the popsicles.
