Let's go on a little trip, shall we? With one bite of these delightful Mango Coconut Pops, you'll instantly be transported to a tropical island paradise, complete with sandy beaches, glistening ocean waters and swaying palm trees. If you close your eyes, you can pretend for a good 10 minutes or as long as it takes you to finish one of these icy treats. I speak from experience! Boy do we need a vacation around here!!
If you've been keeping up with the blog, you may remember that I warned you that I've gone on a serious popsicle-making frenzy. There's just something so refreshing and fun about them! And with these gorgeous contrasting layers, they're definitely eye candy!
Plus, as far as treats go, these are particularly healthy and low in calories too so you really can enjoy one without too much guilt. My only caution here is that you use the best, ripest, most flavorful mangoes you can find so that the intense mango flavor comes through. Don't skimp or even bother to make them at all if the mangoes aren't up to par.
So instead of hunting down the ice cream truck, whip up a batch of these fruity, coconutty popsicles and take yourself on a little virtual vacation too! C'mon, you know you deserve it!
And apropos of nothing, but just because they're rebroadcasting it from last year and because it's still Passover now, check out this fun and kinda zany matzah ball soup video of my sister and me courtesy of the good people at Hooplaha. It's good for a laugh!!
Mango Coconut Pops
Makes about 10 pops
You will need a popsicle mold or paper cups and wooden popsicle sticks.
Prep Time: About 30-40 minutes (most of that is hands-off); Freeze time: Several hours or overnight
For the Mango layer
- About 3 ripe mangoes, peeled and cut into chunks
- 1/2 cup pineapple juice
For the Coconut Layer
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 tablespoons low-fat plain or vanilla yogurt
- 2 tablespoons water
1. Use a blender or food processor to puree the mango and pineapple juice together until totally smooth. Pour into a small liquid measuring cup with a spout for easy handling. Set aside.
2. In a separate bowl, mix together the coconut milk, sugar, yogurt and water. Transfer to another liquid measuring cup and set aside.
3. Pour about 2 tablespoons of the mango puree into each popsicle mold. Place in the freezer for about 15-20 minutes or until mostly set.
4. Remove the mold from the freezer and add the coconut mixture to each of the molds. Place in the freezer for another 10-15 minutes until almost set. Remove the mold from the freezer and add the rest of the mango puree to each mold. Insert the wooden sticks, cover the mold and return to the freezer for several hours or overnight until fully frozen. (It really doesn't matter how you layer these--I actually like to try and make them all a little bit different--freeze smaller amounts of each mixture to get more layers and striations if you like.)
5. To unmold pops, run the mold under hot water briefly.
Note: Recipe adapted from The Little Epicurean. I made less layers than the recipe calls for 'cause we were impatient!!