Mango-coconut creamsicles
2015-01-05T01:18:56+11:00
Ingredients Summer tastes just like these cooling creamsicle treats – and they’re healthy too! If you can’t find mangoes, any non-acidic fruit would be delicious in the creamsicle: strawberries, blueberries and banana would all be good substitutions. 450 g mango flesh (about 2 large mangoes) ½ vanilla bean, seeds scraped ¼ lime, juiced 1 can […]
Ingredients
Summer tastes just like these cooling creamsicle treats – and they’re healthy too!
If you can’t find mangoes, any non-acidic fruit would be delicious in the creamsicle: strawberries, blueberries and banana would all be good substitutions.
- 450 g mango flesh (about 2 large mangoes)
- ½ vanilla bean, seeds scraped
- ¼ lime, juiced
- 1 can (270 ml) whole coconut milk
Equipment
- Popsicle mould
- 10 wooden popsicle sticks
- Blender
Method
In a high-speed blender, combine all ingredients and blend on high until smooth and creamy.
Pour into your popsicle moulds, allowing a little room for expansion at the top.
Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen.
To enjoy, run the mould under a little hot water to loosen the creamsicle.
