Tiger Times

Mango Coconut Pops

Ione Dellos, Staff Writer

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Hey everybody! Welcome to Food for the Common Dude. My name is Ione Dellos, and this year I will show you a plethora of easy, guaranteed delicious recipes (If you follow the instructions correctly). Today, we’re going to be making Mango Coconut Pops, which are perfect for cooling down on a hot day like today. Because these take so long to cool, I would recommend making these the night before a really scorching day. What makes these popsicles so irresistible is velvety mango purée, which makes these popsicles seem extra-indulgent, although each has only a splash of coconut milk.

You will need the following:

  • 2 cups diced ripe, sweet mango (from 1 ⅔ lbs of fruit)
  • 4 to 5 tbsp. honey
  • ½ cup full-fat canned coconut milk
  • 1 tbsp. lemon juice
  • ½ cup sweetened shredded coconut, plus ¼ cup (optional) for coating

Assembly:

  1. In a food processor, whirl mango, 4 tbsp. honey, and the coconut milk until smooth. Taste and add more honey and lemon juice to balance flavor. Transfer to a glass measuring container  and stir in that ½ cup of shredded coconut. Pour into 8 (¼ cup mix for each popsicle) popsicle molds, insert sticks, and freeze until solid, at least 6 hours.
  2. To unmold, either let them sit at room temperature for 5 minutes, or run them under warm water for 10 to 15 seconds. If you’d like that coconut coating (I do!), scatter ¼ cup coconut on a piece of waxed paper. Roll and firmly press popsicles in coconut (outsides of popsicles must be slightly softened for coconut to stick). Serve immediately, or refreeze on waxed paper if serving later that day.

 

Nutrition facts:

Per popsicle: 130 cal per popsicle. 32% (42 Cal) from fat;

0.8 g protein, 24 g carbs, 19 mg sodium, 0 mg cholesterol.

GF/LC/LS/V

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Mango Coconut Pops