Tropical mango pineapple coconut popsicles, a great treat to refresh yourself on a hot summer day. With no refined sugar added, this kid-friendly recipe is a great alternative to the not-so-healthy ice cream. Vegetarian and vegan friendly too.
As much as l love ice creams, and l do love them way too much, these popsicles or ice lollies, how they are called in the UK, have already become my favourite summer treat. Made of only 3 ingredients, all healthy and natural, and so yummy. Any juicy fruit could be made into a popsicle, and there is plenty of choice at this time of the year. Mangoes especially, are so nice when they are in season, and l’m sure that mango lovers will agree with me.
All you need is a blender and popsicle moulds, which can be bought pretty cheaply. There are some nice ones on Amazon, which come in different shapes and colours. And prices too. Supermarkets may also sell some good ones in summer time.
Tropical mango pineapple coconut popsicles
- 1 large mango
- 1 small can of chopped pineapples in juice (125 g)
- 1 tbsp dessicated coconut
- Cut the mango in bug chunks and blend until smooth. The mango l had was well ripen and juicy, otherwise a quarter of a cup of mango juice would help with the blending.
- Fill the popsicle moulds about half or three quarters, depending how much mango you like in your popsicles. My partner is a huge mango fan, so l thought l’d use more mango than pineapple.
- Now, add the pineapple chunks to the blender and throw in the dessicated coconut and blend to a smooth consistency.
- Fill the popsicle moulds and insert the holders. If your popsicle moulds don’t come with holders, you could buy some wooden sticks, am sure Amazon again may be the right place.
- Freeze for at least 4 hours, ideally overnight.