Is there anything better than an icy cold sweet treat on an uncomfortably hot day? These creamy mango ice pops are made with juicy ripe mangoes, coconut milk, and a little vanilla extract. The coconut milk adds creaminess and it also adds fat, which helps keep me full. I eat one of these sweet treats when I get home from work and it keeps me satisfied until dinner time. Yes, I eat dessert before dinner
sometimes often – and I don’t feel at all guilty about it.
One of my favorite things about this time of year is that mangoes are in season. There are different varieties of mangoes – my top three favorites: Ataulfo, Alphonso and Haitian (aka Francine) mangoes. For these creamy mango pops, I opt for a ripe yellow mango (Ataulfo or Alphonso). They’re sweeter and smoother in texture than the red/yellow/green mangoes. Because yellow mangoes are so sweet, I don’t need to add any additional sweetener. If your mangoes aren’t as sweet, you can add honey if needed.
You can find mangoes at almost any grocery store while they’re in season, but for the sweeter varieties, I would check Whole Foods first. If you’re lucky enough to live near an Indian or Asian market, then definitely check them out too – you can usually find mangoes much cheaper.
Let me know how much you love this sweet treat once you make it!Print
- Add the mango, coconut milk and vanilla extract to a blender and blend until smooth.
- Taste the mixture and add sweetener if needed.
- Pour into popiscle molds and freeze until solid.
I suggest using a sweet yellow mango – Ataulfo or Alphonso. By using a very ripe mango, you will likely not need additional sweetener.