Mango Coconut Ice Pops are an easy, dairy-free, creamy ice pop, filled with flavors that make you think of sunshine and summertime! How refreshing!
When I was registering for my wedding gifts, I made a conscious decision to register for only what we really wanted and needed. I knew I absolutely did not want to be one of those people who ends up saying, “we got this as a wedding gift 25 years ago and it’s never been taken out of the box.”
I totally understand that “must shoot registry gun at EVERYTHING” feeling, but I was really proud of the restraint I showed during that time.
Well, my wedding was certainly a learning experience. I would never complain about a gift, but we received some interesting ones for sure. A lot of non-registry gifts. And not a lot of gifts from our registry; except for my mom and my paternal grandma who both found it to be a personal mission to buy me everything they knew I needed off my registry (thank you thank you thank you).
The point of all this blabbing, was to say I did register for some fun things that I KNEW I’d use. Like, this popsicle mold! And I’m lucky to have omnipresent friends who just know that I would put a popsicle mold to good use so she felt a need to send it to me (thank you, Jacki, this one’s for you).
You can totally make these Mango Coconut Ice Pops if you don’t have this popsicle mold. Or if you have a fancier one. Or if you have one of those retro-chic ones that I covet too. Or if you happen to only have a stack of Dixie cups and popsicle sticks. All are welcomed here.
These ice pops are super simple and so refreshing. They’re packed full of summer flavor! Mango+Coconut = true love.
I tried to be all fancy and layer them, but you don’t have to if you have zero patience. If you couldn’t tell, this is the year I’m trying to gain patience. SO apparently layering one flavor of ice pop at a time, waiting 20 min between layers, was my school for the day. Yeah…still waiting on that patience to stick.
If you have none (patience, that is) then feel free to just pour one flavor in, then the next, letting them combine and marble. I’d recommend the thicker Mango layer first, then the thinner Coconut layer. Just my opinion.
Ready for sunshine?! I already have a sunburn! Cheers!
- 1 can of coconut milk (light or full fat), divided
- 4 Tbs. coconut sugar, divided
- 1/2 cup fresh mango (1 small "champagne" mango)
- 1/3 a ripe banana
- 1/4 tsp. coconut extract
- 1 Tbs. shredded unsweetened coconut
- Shake your can of coconut milk. Pour approximately 2/3 of the milk into your blender. Add 3 Tbs. of coconut sugar, mango and banana. Blend until smooth.
- To the remaining 1/3 of the coconut milk, stir in 1 Tbs. coconut sugar and the coconut extract. Stir well and set aside.
- Layer your pops: create stripes by layering the mango and coconut mixes. Start with 2 Tbs. of mango puree in the bottom of each mold (tap the mold lightly on the counter to release any bubbles and help the first layer settle to the bottom). Freeze for 20 min. Then add 1 Tbs. of coconut puree. Freeze 20 min. Continue the layers and freezing until your purees are gone or you've reached the "fill line" of your pop molds. Freeze completely (6-8) hours.
- When you're ready to eat your ice pops, running the bottom of the mold under warm water can help release them. If your molds are silicone layered, like mine, then they should come right out. Keep extras well-wrapped and in the freezer.
1. I’m aware that my hands appear jaundiced in these pictures. They look that way in real life too. My husband brought it up recently. I told him he was just seeing things. I’m so nice.
2. I’m so tempted to write “moulds” … I think I was Canadian or English or something in another life. Then my favourite words could be spelled with “u’s” in them and my language would be so colourful. Got it?
3. I’m seriously writing a Fabulously Fit Friday post AND another Sprinkles of Real Life post for y’all! I’m excited! Are you? Please say yes.