Day 11: mango and coconut popsicles

 

Day 11: mango and coconut popsicles 30 days, 30 dishes - Scaling Back

 

I could really use a little sun and sand in my life right about now.  I don’t think I will ever get used to the gray rainy days around here.  Since it looks like it will be awhile before I see a beach I decided to settle for a little summer inspired popsicle instead.  Creamy coconut milk, honey, mango and fresh lime make a simple, quick and guiltless treat.

Day 11: mango and coconut popsicles 30 days, 30 dishes - Scaling Back

Mango coconut popsicles

Makes approximately 10 popsicles

Ingredients: 

  • 1 15-ounce can coconut milk
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon ground cardamom
  • 3 tablespoons honey
  • 2 cups fresh or frozen mango
  • 1 tablespoon fresh lime juice

Method:

In a small bowl combine the coconut milk, ginger, cardamom and 2 tablespoons of honey, stir the mixture well until well combined.   Using a blender or food processor, puree the mango, lime juice, remaining tablespoon of honey until smooth.  Add 1/2 cup of the coconut milk mixture to the mango mixture and stir well.

Fill your popsicle molds with a tablespoon of the mango mixture and then freeze for 20 minutes.  Remove the pops from the freezer and pour 2 tablespoons of the coconut milk mixture into the molds.  Return to the freezer for another 20 minutes.  Fill the remainder of the molds with the mango mixture, insert popsicle sticks and return the molds to the freezer until firm 5-6 hours.  To serve place the molds in hot water for 30 seconds and gently loosen to remove.

 

Day 11: mango and coconut popsicles 30 days, 30 dishes - Scaling Back

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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