Mango Coconut popsicles have to be the ultimate summer sweet treat. They’re tropical, creamy, fruity and perfect to chomp on when it warm and sunny!
Homemade popsicles are such an easy thing to make. I don’t know why I bought them for so many years! If you have a high speed blender or food processor (what I use), the only other thing you need are popsicle moulds and you can pick them up at Spotlight if you’re in Australia for under 10 bucks.
After making my chocolate banana popsicles, I got so excited at how well they turned out, I decided to get myself some old fashioned popsicle moulds. After some research, I settled on these stainless steel Onyx ones. They were about $60 and come with re-usable bamboo sticks.
Mango Coconut Popsicles Just Like Store Bought
I was so excited when they turned up in the post, and I couldn’t wait to use them. I really wanted the old fashioned, “real” look popsicles that you get from the shops, but a much healthier version. There’s something about eating a homemade treat that looks like one you get from the shops, but like 1000% better!
Now whilst I love my new shiny moulds, there is one thing. The popsicle is a bit harder to get out of the mould than the cheaper plastic ones I bought from spotlight. But you just need to turn on the tap with some warm water and stick them under for about 5 seconds and they’ll slide out nicely!
My husband was quite the fan of these and we have enjoyed them sitting outside in the backyard with our staffy Charlie, looking at the water and the blue sky, even though it is technically winter where we are here at the Sunshine Coast. Its August, and its around 23 degrees during the day – yep, really warm. So, its shorts, singlets and thongs (the foot type, not the other type J)
Bluebird days in winter are the best! Although with the current temperatures we have been experiencing, I am worried that Summer will be worse than unbearable, with air conditioners and ice cube trays working overtime! But we’ll have the beach and the pool, and I’m very excited to say very soon our boat! It’s in at the shop getting the final touches – Terry has been restoring it to its former glory over many months with many long days cleaning, hand polishing and sourcing replacement bits and pieces.
When it’s ready, there will be fish, fish and more fish. I can’t wait because I love seafood and really want to experiment more with creating different seafood recipes!
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Mango Coconut Popsicles
- 1.5 cups Full Fat Coconut Cream
- 1 Medium Mango
- 1 tablespoon coconut
- 2 tablespoons coconut butter
- Place all ingredients into a food processor or high speed blender and blitz until combined.
- Pour mixture into 6 popsicle moulds and freeze overnight
- Coconut butter is available from health food shops. I find the addition of it into the recipe just makes the popsicles a bit more creamier, but you could leave it out if you don't have it.
- Store in freezer for upto 1 month
- The 4 grams of sugar is from the natural fruit sweetness of the mangos.
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