Healthy Homemade Mango Popsicles Recipe
Channel: Rockin Robin Cooks
Date: 2023-06-01

I always love a citrusy or fruit popsicle on a hot summer day so let’s make mango popsicles. No better way than using fresh or frozen fruit along with a creamy layer of coconut cream that is sweetened slightly with maple syrup instead of regular sugar. There is nothing artificial here.
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Mango or Any Fruit Popsicles Recipe

I always love a citrusy or fruit popsicle on a hot summer day so let’s make mango popsicles. No better way than using fresh or frozen fruit along with a creamy layer of coconut cream that is sweetened slightly with maple syrup instead of regular sugar. There is nothing artificial here.

Ingredients:
1 can (14oz.)  of coconut cream
1 ripe mango, seeded and skin removed, cut into chunks, skin removed
Maple syrup to sweeten the coconut cream and/or the fruit if needed (usually 1 - 2 Tbsp. for the coconut cream, 1 Tbsp. for the fruit)
⅓ cup shredded coconut
¾ cup Guittard Milk chocolate chips
2 tsp. Coconut oil

Directions:
Place the mango chunks from 1 ripe mango. If you are using frozen fruit (preferably organic) use about 1 to 1 ½ cups of fruit. Strawberry and cherry is really tasty. Be sure and defrost it on your counter before blending. Add maple syrup 1 Tbsp. at a time to the fruit until you get just the right amount of sweetness. Blend until the fruit is completely pureed unless you like a few chunks. Set aside.

Once you are ready to fill the popsicle molds, begin spooning in the fruit to fill the mold ½ full. Shake or tap the mold to help level out the fruit. Then insert the sticks about ½ way up the mold. Place the popsicles into the freezer for an hour.

In the meantime, let's prepare the coconut cream layer. Open the can of coconut cream and drain out ¼ cup of the coconut milk and set aside. Place the rest of the coconut cream into a blender along with the shredded coconut and maple syrup.  Blend until completely smooth.If it is too thick you can add back some of the drained coconut milk.  I like to refrigerate this while waiting for the popsicles to harden a bit. But if you refrigerate for too long, more than 1 hour, the coconut cream may harden too much, making it difficult to spread so keep an eye on it. If I does get too thick let it sit out a bit.

Spoon the coconut cream on the mango layer and spread it evenly to create a 2nd layer.  Freeze 2 to 4 hours or overnight. You may want to let the popsicles sit out for 5 minutes before eating as they will be quite hard initially.

If you love chocolate, pay attention. Melt the chocolate chips and coconut oil in an 8 oz mason jar (this is a tall and thin jar) and works well for dipping these popsicles. Place the jar in the microwave and set the time for 30 seconds on high. When done, give it a stir and repeat the process for 20 second intervals and stir each time until melted. 

Remove the popsicle by pushing the backside of the popsicle until it pops out. Then push the stick from the bottom to remove it from the mold. Immediately dip the popsicle into the chocolate to coat as much as you want. Place each popsicle on a parchment covered pan or tray and then freeze until the chocolate hardens. This shouldn’t take much more than ½ hour.  Enjoy!

Thanks for watching and sharing!
Rockin Robin


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