Mango Coconut Popsicle Food
MANGO COCONUT POPSICLE
From Sunset Magazine years ago, not sure on the exact edition. Cooking time is freeze time and may need to be adjusted according to your freezer and desired consistency.
Provided by KimmieCat1
Categories Frozen Desserts
Time 6h20m
Yield 6 popsicles, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, whirl mango chunks, coconut milk, sugar and lime juice until smooth. Add additional sugar to taste.
- Freeze until firm.
COCONUT MANGO POPS
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
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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