Mango Coconut Sorbet Popsicles

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You can’t beat a Mango Coconut Sorbet Popsicle when the weather is warm. It is one of those frozen confections that is as bright and unassuming as it is refreshing, every bite of it packed with a creamy tropical taste from the mango and coconut. Our way of making them is to take some properly ripe mango and let it shine, mixing in a bit of canned coconut cream and coconut sugar. A dash of lime juice won’t go amiss if you want to finish it off nicely. And there is no need to fire up the stove for this particular recipe; it is a straightforward homemade affair that requires only a few ingredients to put together.

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Prep Time 5

Freeze Time 5

Total Time 5 5

Servings: 4

Course: Desserts

Cuisine: Fusion

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

1 large ripe mango peeled, pitted, and chopped
1 cup canned coconut cream
1 tbsp coconut sugar
1 tsp fresh lime juice optional

Equipment

1 blender
1 measuring cup
1 measuring spoon
1 knife
1 cutting board
1 popsicle mold set
6 popsicle sticks

Method

Add the chopped mango, coconut cream, coconut sugar, and optional lime juice to a blender.
Blend until completely smooth and creamy.
Taste the mixture and add a little more coconut sugar if your mango is not very sweet.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
Insert popsicle sticks and freeze for 5 hours, or until fully firm.
To unmold, run the outside of the popsicle molds under warm water for a few seconds, then gently pull out the popsicles.

Nutrition

Serving: 135gCalories: 240kcalCarbohydrates: 15gProtein: 3gFat: 21gSaturated Fat: 19gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 9mgPotassium: 283mgFiber: 2gSugar: 9gVitamin A: 561IUVitamin C: 21mgCalcium: 12mgIron: 1mg

Notes

If the coconut cream is very thick, stir it well before blending so the popsicles freeze with a smooth texture.

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