Ingredients
- 2 cups of fresh mango chunks (about 2 large mangos)
- 1 cup of coconut milk (full-fat for creamier popsicles)
- 1/4 cup of honey or agave syrup (adjust to taste)
- 1 tablespoon of lime juice
- 1 teaspoon of vanilla extract
- A pinch of salt to enhance flavors
You can substitute honey with maple syrup for a vegan option, and if fresh mangoes aren’t available, frozen ones work just as well. Just make sure to thaw them before blending.
Instructions
- Start by peeling and chopping your mangoes into small chunks. If you can, use the mangoes when they’re perfectly ripe and slightly soft to the touch. This will ensure maximum sweetness and flavor.
- In a blender, combine the mango chunks, coconut milk, honey, lime juice, vanilla extract, and a pinch of salt. Blend until smooth. I remember my mother always saying, “The smoother, the better!”
- Taste the mixture. If you prefer it sweeter, add a bit more honey. Blend again if needed.
- Pour the blended mixture into popsicle molds. If you don’t have molds, small paper cups with wooden sticks work well too!
- Freeze the popsicles for at least 4 hours or until completely solid. I usually make these in the evening so they’re ready by the next afternoon, a trick passed down from my grandmother.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International