Real mango combined with coconut cream in popsicle form is such a refreshing treat. Whether you would consider these creamsicles or plan ole popsicles, fresh mango and coconut cream is the dairy free way to go.
Warm weather and cool popsicle treats always go hand and hand. Creating a popsicle that uses only 2 real ingredients is 999, 999, 998 times better than a fake fruit juice corn syrup sweeten pop. No fillers or added sugar. Pretty pure and simple. Just mango and coconut cream…
Did I ever tell you about how much I dislike coconut as a kid? You’d probably never guess judging from some of my recipes like Mint Chocolate Chip Ice Cream, my Coconut Mounds Candy or Blueberry Coconut Muffins… And still I could say I’m not a coconut fan.
But I am.
Are you confused yet? 😀
I only like the REAL coconut flavor and not the fake enhanced sugar sweetened versions found in regular candies, on top of breads or even for coffee creamers.
It’s no wonder the boys like the real coconut I give them. Course, what kids doesn’t like a popsicle? And they don’t really need to know all the details of how much healthier this is compared to most popsicles you’d find out of a box.
Things are warming up and I predict we’ll be making many more cool treats.
- 5 cups frozen mango
- 1 cup coconut cream (not milk)
- Puree mango in a high powdered blender or in small batches in a food processor.
- Pour into a popsicle mold alternating coconut cream for layers. Use a popsicle stick to slightly stir to give a swirl effect.
- Freeze at least 4-6 hours or overnight.
Some other things you may like:
Joyce DiGuardi says
Going to try mango coconut creamsicles this weekend.
I hope you enjoy them!