These Mango Coconut Cream popsicles are just perfect for this summer heat. The tropical taste is a nice break from the usual chocolate popsicles. You can use fresh mangoes or frozen .
2 1/2 cup of diced mangoes ( fresh or frozen) - about 3 mangoes if using fresh.
1/2 cup pineapple juice
1 cup coconut milk
2 tbsp sugar ( can use honey)
2 tbsp water
2 tbsp low fat yogurt
If using fresh mangoes, diced about 3 mangoes.
Blend the pineapple juice and the mango, until smooth.
It will be smooth and thick. Set aside.
Meanwhile , prepare all your ingredients for the coconut cream. Blend it all together, just a quick pulse.
Pour your mango puree into your popsicle molds and freeze for about 10 to 15 minutes. When it is somewhat solid, pour your second puree , which is the coconut cream. Freeze again for 10 to 15 minutes. Repeat the process .
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