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Creamy Tropical Popsicles
Easy, creamy tropical popsicles made with mango, lime and coconut yogurt. They are the perfect summer treat for adults and kids!
Prep Time
5
minutes
mins
Freezing
4
hours
hrs
Total Time
4
hours
hrs
5
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegan Diet
Servings:
11
servings
Calories:
53
kcal
Author:
Radwa
Equipment
Popsicle molds
Food Processor
Measuring spoons
Ingredients
2
ripe mangoes
, peeled and cut into rough chunks
400
g
coconut yogurt
1
teaspoon
vanilla bean paste
2
tablespoon
icing sugar
1
finely grated lemon zest
1
lime juice
Instructions
Put the mango chunks in the food processor or the blender and pulse until they become puree.
In a mixing bowl, mix coconut yogurt, vanilla beans, icing sugar, lime zest and juice until combined.
Layer alternate spoonfuls of the coconut yogurt and the mango puree into 11 lolly molds.
Tap the mixture down to remove air bubbles, then put in the freezer overnight or until solid. Remove from the moulds and serve.
Notes
Do not use overly ripped mangoes because it will give the popsicle a sour taste.
Blending the mangoes well will give your popsicle a smoother texture.
Tone down on the icing sugar if the mixture is already over-the-top sweet to balance the taste.
To have more creative popsicles, especially for kids, use molds that have different shapes and sizes.
Vanilla bean paste is really costly, and sometimes it is not available in the nearest store, so honey or maple syrup can be a good substitute for it.
Replace icing sugar with regular white sugar without altering the taste of the popsicle.
Sugar-free
: Use honey or maple syrup instead of icing sugar.
Dairy-free:
Use coconut cream or coconut milk instead of
yogurt
.
Nutrition
Serving:
1
serving
|
Calories:
53
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
17
mg
|
Potassium:
123
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
445
IU
|
Vitamin C:
15
mg
|
Calcium:
49
mg
|
Iron:
1
mg