Sweet mango, creamy coconut milk and zingy lime come together in refreshing vegan ice pops.
Vegan Mango Coconut Milk Popsicle Recipe
1 cup ripe mango chunks
1 cup full fat canned coconut milk
2 tablespoons fresh lime juice
Add mango, coconut milk and lime juice to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Insert popsicle mold handles or cover tops of molds with foil and insert wooden craft stick through foil. Freeze until solid, about 6 hours.
Makes 5 or 6 ice pops
-Be sure to use ripe mango for the best flavor. If the fruit is not perfectly ripe, you may need to add 1 to 2 tablespoons sugar.
-This recipe makes 5 or 6 ice pops, depending on the size of the popsicle molds.
-Run the outside of the popsicle molds under warm water to easily remove the frozen pops.Keep that summer feeling going with more popsicle recipes:
Vegan Salted Chocolate Fudge Pops
Chocolate Hazelnut Fudge Pops
Watermelon Ice Pops