It is undoubtedly the summer of ice pops. This week we’re going tropical with mango and coconut, with some lime thrown in, because we’re fancy like that.
The first time I made them, I layered the coconut and mango to make them striped. While they made for a gorgeous picture, I found that the mango-lime layer was too tart and the coconut layer was too sweet. So, I am recommending that you throw aesthetics aside (not something I am prone to doing lightly), for the greater good of taste, and forgo the lovely layers. When you blend everything together the harmony of flavours is exceptional.
You could of course buy fresh mangoes, sit them on your countertop and wait several days for them to ripen. But it’s bloody hot and we want our ice pops NOW, so buy a bag of frozen chopped mango.
Chances are, If you have any millennials in the house, there’s already a bag of frozen mango in your freezer along with the ubiquitous container of protein powder in the cupboard, and kale and spinach in the fridge. My daughter is visiting for the summer , so we are well stocked on all the smoothie ingredients.
Into the blender go frozen mangoes, lime zest and juice, coconut milk, a bit of sweetened condensed milk and a touch of heavy cream.
You could leave them unadorned or accessorize them with a quick dip in melted white chocolate and toasted coconut. Your choice. No judgement here.
Click here to print recipe for Mango Coconut Lime Ice Pops.
