I’ve totally dropped my A game this summer, as this is usually the time when I’m posting multiple popsicle recipes… but here’s a few recipes I prepared earlier 🙂
Mango, coconut + pineapple popsicles
Freezing the mango first before blending will give your popsicles a creamier texture, however if you can’t be bothered with the extra step, they are still yum made from un-frozen mangoes simply blended. I don’t bother straining the coconut/pineapple mixture, however if you are not a fan of stringy bits I recommend you do. Because I can almost guarantee someone will ask where my popsicle moulds are from, I got mine here. If you’re vegan, use brown rice syrup to sweeten.
The flesh from 1 large mango, diced and frozen 2 hours
The juice of 1 lime
1 cup chopped fresh pineapple (from around 1/4 small pineapple)
1/2 cup (125ml) coconut milk
1-2 tablespoon honey or brown rice syrup
Blend mango pieces with lime juice in an upright blender until smooth, you may have to stop a few times to help things along. Spoon into 8 popsicle moulds, then tap moulds on the bench to make sure the mixture is right down in the bottom. Place pineapple, coconut milk and honey into the blender (don’t worry about cleaning it first!). Blend on high until relatively smooth. Divide between popsicle moulds, insert wooden sticks and freeze for 4 hours or overnight. Run moulds under warm water to help release.