Mango and Coconut Ice Pops

Healthier, but oh so delicious Mango & Coconut Ice Pops. While the summer holidays are almost over for a lot of us, we decided that we still need fresh, sweet, creamy ice pop to get us through these warm summer days ahead. We had some ripe mangoes in the fridge and a small can of coconut milk needing to be used, so on a last minute whim, we decided to make our Mango & Coconut Ice Pops. They are so easy to make you could make them in your sleep. Here's a quick break down of these ice pop health facts:

  • They're vegan 
  • Gluten free
  • Free of added sugars 

As far as ice pops go, these are pretty healthy! What we love most about these ice pops is that they're incredibly quick and easy to make and don’t need anything fancy to make them either. Just a blender and some ice pop moulds. Simple as that. The mango makes the ice pops taste sweet and freshy, while the coconut milk adds a delicious creamy and smooth flavour. We've been making these all summer - can't stop, won't stop. And best of all? If you don't have mangoes at home, you can swap it out for another summer fruit - like strawberries! We all need a nice way to ease back into life after the holidays, especially during a pandemic, so when you make our Mango & Coconut Ice Pops, don't expect any January blues around here! Read on for the recipe. And as always, enjoy! 

 

Ps. If you make these, remember to tag us onInstagram @smorkitchen #smorkitchen. We love seeing you make our recipes. It makes us incredibly happy. And make sure you check out ourPlant Based Fruity Summer Pops here

 

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

 

Ingredients

  • Two mangoes 
  • 150ml coconut milk

 

Equipment

  • Ice pop moulds
  • Blender or food processor
  • Chopstick, or skewer, or knife

 

Method

  1. Peel and de-seed the mangoes. Blitz them in a blender or food processor until smooth and pureed. 
  2. Pour mango puree into ice pop moulds 3/4 to the top (you want to leave room to top for the coconut milk).
  3. Pour coconut milk into the mould and on top of the mango puree to a couple of millimetres from the top. 
  4. Using a chopstick or skewer, swirl the liquid around a little bit. The longer you swirl, the more combined the two flavours will appear in the mould. You also don't need to do this step if you don't want to.
  5. Place the ice pop stick into the mould and leave in the freezer to set overnight. 
  6. When you're ready to enjoy your Mango & Coconut Ice Pop, run cold water oven the mould (careful not to get any water on the ice cream) then slowly pull the ice pop out of the mould. 
  7. Enjoy! 

 

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe

Smor-Kitchen-Mango-Coconut-Ice-Pops-Recipe 

 


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