Go Back

Mango & Coconut Popsicles

Print Recipe Pin Recipe
Course Snack
Servings 8 popsicles

Equipment

  • Blender
  • Popsicle molds

Ingredients
  

Mango layer (300 ml approx):

  • 1 small mango (any variety) peeled and chopped
  • 1 tbsp stevia* (optional)
  • 1 cup water
  • 1/4 tsp guar gum or partially hydrolyzed guar gum# (optional)

Coconut Layer (400 ml approx):

  • 80 g fresh or frozen coconut (taste nicer but can be substituted with desiccated coconut)
  • 3 tbsp coconut yogurt
  • 1 cup coconut milk (long life milk, if using canned add 1/3 of a can)
  • 2 tsp stevia or honey (taste and add extra if not sweet to your liking)
  • 1/4 tsp guar gum or partially hydrolyzed guar gum#

Instructions
 

  • Add all ingredients for the mango layer to a high-powered blender or smoothie maker and blend for a minute until smooth. The mixture is quite thick.
  • Pour or spoon into popsicle moulds until they are half filled.
  • Place in the freezer to partially freeze or until coconut layer is made.
  • Wash the blender used for the mango layer, and add all ingredients for the coconut layer.
  • Blend for a couple of minutes until smooth and creamy.
  • Finish filling the moulds with the coconut mixture.
  • Add a popsicle stick and place in the freezer for a few hours until they are frozen.
    Enjoy!
  • Tip: to help remove popsicles from plastic molds easier, bathe the mold for a few seconds in warm water or run some warm tap water over the mold.

Notes

#guar gum is optional, it is usually added to ice cream (including commercial ice cream) to reduce the icy texture, as it helps the mixture to freeze with a slightly smoother consistency. An added benefit of partially hydrolyzed guar gum over conventional guar gum is that it is a low-viscosity soluble fibre and helps to feed our gut flora. Also shown to be beneficial for those suffering with IBS.