Hello summer! To kick off the season I’m participating in Popsicle Week, a food blogger recipe roundup hosted by Billy at Wit and Vinegar. Last year I made Peanut Butter Fudge Pops, so this time I went for something fruity. These 3-ingredient vegan ice pops are made with sweet mango, creamy coconut milk and zingy lime.
Mango Coconut Milk Popsicle Recipe
1 cup ripe fresh mango chunks
1 cup full fat canned coconut milk
2 tablespoons fresh lime juice
Popsicle molds
Add mango, coconut milk and lime juice to a blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Insert popsicle mold handles or cover tops of molds with foil and insert wooden craft stick through foil. Freeze until solid, about 6 hours.
Makes 5 or 6 ice pops
Tips:
-Be sure to use ripe mango for the best flavor. If the fruit is not perfectly ripe, you may need to add 1 to 2 tablespoons sugar.
-This recipe makes 5 or 6 ice pops, depending on the size of the popsicle molds.
-Run the outside of the popsicle molds under warm water to easily remove the frozen pops.
The post Mango Coconut Milk Popsicle Recipe appeared first on Eating Clean Recipes.
