MANGO COCONUT ICE POPS
MANGO COCONUT ICE POPS
SERVES 6 PORTIONS
2 ripe mangoes
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
1 to 2 tbsp maple syrup or another sweetener, if needed
NUTRITIONAL VALUES
Calories: 356kcal
Fat: 28.4g (25.8g S.Fat)
Carbs: 23.7g
Protein: 3.3g
Sugar: 19.6g
Sodium: 36mg
METHOD
Place the mangoes in a blender after peeling and chopping them. Scoop the thick white cream from the can of coconut milk into a blender.
Blend until the mixture is smooth and creamy. If necessary, adjust the sweetness with more sugar. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!
Blend until the mixture is smooth and creamy. If necessary, adjust the sweetness with more sugar. Pour into ice pop moulds, insert ice pop sticks, and place in the freezer for 4 to 6 hours, or until firm. Remove the moulds by briefly immersing them in hot water. Serve and enjoy!
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