These refreshing mango and coconut ice pops are deliciously creamy, and they're dairy free and vegan friendly, meaning everyone can enjoy them. For a perfect summer treat whip a few of these up and enjoy them poolside.
Get creative and play around with additions like lime, alcohol, mint, or even chili for something a little bit different.
Preparation Time: 10 minutes
Cooking Time: Freezing times vary
Makes: About 3 pops
Ingredients 120g Mango Flesh
100ml Sugar Syrup (1 Part Sugar, 2 Parts Water)
50ml Coconut Cream
If you don't already have any sugar syrup, make this up quickly on the stove. Just combine 500ml water with 250g sugar. Stir over a medium heat until the sugar is all disolved. You can store the leftovers in a sealed container in the fridge. Sugar syrup is useful for ice pops, drinks and cocktails, and plenty of desserts.
Cut up your mango into smallish pieces. If you're not sure of the best way to cut a mango, check out this mango cutting tutorial.
Combine mango, sugar syrup, and coconut cream using a stick mixer or a blender. You want any lumps of mango to be gone.
Pour the mixture into your ice pop moulds. We used a Zoku Quick Pop maker, but you can use a regular ice block mould.
Leave the pops to freeze, either on your counter with a Zoku machine (or in the fridge on a really hot day), or in the freezer.
Once they're ready pop them out and enjoy. They're great at capturing the freshness of the fruit and the creaminess of the coconut. You can always adjust the levels of coconut cream and mango to suit your own tastes.