Mango is a wonderful fruit that freezes easily into a deliciously smooth, melt in the mouth texture without having to do much to it at all. All you need are some very ripe mangoes because the riper they are, the sweeter they will be, and you can avoid unnecessary sweeteners.
In fact, mangoes can be so sweet that you might even want to balance them out with a little bit of lemon juice when you puree them. However, it’s worth knowing that the lemon will not only cut through the sweetness but also preserve the lovely, vibrant mango colour if you have the self-control to store these for a long time.
INGREDIENTS
- 2 large mangoes
- 2 tsp lemon juice (optional)
- 250 ml (1 cup) full fat coconut milk
- ½ tsp of vanilla essence
INSTRUCTIONS
- Peel and cut the mango into chunks. Add them with the lemon juice to a food processor or high-speed blender and process until very smooth. Set aside.
- Mix the coconut milk with the vanilla.
- Layer the mango pure and the coconut vanilla mixture into the ice pop moulds and freeze until solid for at least 5 hours.
NOTES
The quantities in this recipe are enough to fill 10 ice pops with about 85ml (3 oz) each.
If You want very clear lines you will have to start by roughly filling the ice pop mould with half the mango puree. Add the ice pop sticks and freeze them. Add the coconut cream in a thin layer and freeze again. Repeat the same with the other half of the mango puree and freeze until solid.
Thanks done share recipes : thegreedyvegan.com/coconut-and-mango-ice-pops/