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Mango Popsicles
Easy, healthy 4 ingredient rich and creamy Mango Popsicles are the perfect alternative to store bought ice creams!
Course Dessert
Cuisine Australian
Prep Time 10 minutes minutes
Freezer Time 12 hours hours
Total Time 12 hours hours 10 minutes minutes
Servings 6 popsicles
Calories 180kcal
- 1 can (400 ml) Coconut Cream, full fat (see note 1)
- 4 Mango Cheeks (about 1.5 cups) (see note 2)
- 2 tablespoons Honey or Sugar Free Maple Syrup
- 1 medium Ripe banana
Place all ingredients into a food processor or high speed blender and blitz until thoroughly combined.
Pour mixture into a jug to make for easier pouring. Pour mixture into 6 popsicle moulds and freeze overnight.
- Coconut Cream: This recipe doesn't work with light coconut cream, or coconut milk as its too thin. Full fat coconut cream is best.
- Mango: Canned or fresh will work.
- Sweetener: A liquid sweetener is best for this recipe as it will dissolve into the mix. a Granulated sweetener may leave a grittiness.
- Storage: Keep popsicles for upto 3 days, then discard.
Serving: 1popsicle | Calories: 180kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 14g | Fiber: 2g | Sugar: 4g