You guys. I may have found my new favourite summer dessert. Cold, creamy and practically no effort. Also, wayyyy less dramatic than that other time I made popsicles.
The thing with me and mangoes is, I cannot hold back from gulping down as many as I can. So there are infinitely more mangoes inside me than there are on this blog. But let’s work on that.
All it really takes to make these cuties is a little chopping, a little blending and plenty of freezing.
And, running run back and forth like the wind, holding a tray of ice cubes, squealing ohmygodohmygodohmygod without taking a breath, because 35 C temperatures with 77% humidity do not mean ‘let’s take photos of melty popsicles now’.
Anyway. Frozen raspberries provide some pretty
creepy streaks of red for fun and some zing. You can use strawberries if you live somewhere where they’re still in season (lucky you) or whatever other berries you want, or leave them out altogether.
The popsicles are ice cold, obviously, and coconut-y, but equally sweet and mango-ey and I’m going to stop making up silly words now. Basically, they taste like an extremely wonderful summer, which really is a delusion we require right now.
I have these cutesy ice cream cone shaped moulds, but regular popsicle moulds work just fine. Depending on the size, you should get 4 to 6 popsicles and I dare you not to give yourself a brain freeze by slurping them all off in one sitting.
They’re sweetened with honey and tang-ified (?) with a little yoghurt, but using agave and almond milk instead can make this a vegan-friendly recipe too. They would also work with other fruit, I’m thinking peaches would be great!
Also, if you have any leftover mixture, just drink it up like a smoothie, SO GOOD!
- 2 ripe, medium sized mangoes, peeled and chopped
- 200 ml coconut milk
- 1 tbsp yoghurt (omit or use almond milk for a vegan alternative)
- Honey, to taste (substitute with a vegan sweetener if needed)
- Handful of frozen raspberries, optional
- In a blender, combine all the ingredients except the raspberries and blend till smooth. Some small mango chunks are fine.
- Gently break the raspberries into small bits and fold into the mixture. Divide equally into the popsicle moulds, insert the sticks and freeze at least overnight.
- Before unmoulding, run the moulds under room temperature water and serve immediately.