Coconut Mango Pops Food

COCONUT-MANGO ICE POPS

Coconut-Mango Ice Pops image

Ice pops of pureed mangoand coconut milk have grown-up appeal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 14

Number Of Ingredients 5

Ingredients

3 large mangoes, coarsely chopped
1 can (14 ounces) light coconut milk
1/4 cup sugar
1/4 cup plus 1 tablespoon fresh lime juice
Pinch of salt

Steps:

Puree mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2 1/2-ounce capacity ice-pop molds. Freeze until firm, about 4 hours.

COCONUT-MANGO-PINEAPPLE ICE POPS

Coconut-Mango-Pineapple Ice Pops image

These tropical ice pops with pineapple juice, mango pulp, and coconut milk are quick and easy to make.

Provided by Gaspril

Time 4h10m

Yield 10

Number Of Ingredients 3

Ingredients

8 ounces coconut milk
7 ounces canned sweetened mango pulp
17 ounces unsweetened pineapple juice

Steps:

Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
Pour into popsicle molds and freeze until solid, at least 4 hours.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 12 g, Fat 4.9 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 4.2 g, Sodium 5 mg, Sugar 5.3 g

COCONUT MANGO ICE POPS RECIPE

Coconut Mango Ice Pops Recipe image

This summer, appease the kids with these delicious mango ice pops made with coconut milk for an added earthy and creamy taste. Try it at home!

Provided by Louise Sanders

Categories Popsicle

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

¾ cup unsweetened coconut milk
1¾ cups diced ripe mango
1 cup canned light coconut milk
¼ cup sugar
2 tbsp honey

Steps:

Puree mango in the blender with ¼ cup of the coconut milk beverage and sugar and blend until smooth. Set aside.
In a medium bowl combine the remaining coconut milk beverage, canned coconut milk, and honey. Mix well until combined thoroughly.
Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled.
Place the molds in the freezer and freeze until solid, about 5 to 6 hours.

Nutrition Facts : Carbohydrate 34.17g, Fat 13.28g, Fiber 1.18g, Protein 1.48g, SaturatedFat 11.09g, ServingSize 4.00, Sodium 18.68mg, Sugar 0.00, UnsaturatedFat 0.49g

COCONUT MANGO POPS

Coconut Mango Pops image

These are inspired by a Mexican treat that coats mango in chile and lime. It's so refreshing and delicious! I like to add a little coconut, in a Southeast Asian-inspired move.

Provided by Molly Yeh

Categories dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 small dried ancho chiles, stemmed and seeded (or 2 tablespoons ancho powder)
1/2 cup shredded sweetened coconut
Zest of 1 lime
2 tablespoons sugar
2 large ripe mangos
Flaky salt, for garnish

Steps:

Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

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