“It’s super creamy like ice cream, I like it!”, my nephew beamed with excitement after taking a bite of the vegan mango coconut popsicles that I made for him and his brother. Lately, I’ve been spending more time with my nephews. I see them more now because they’re on a summer break from school. And because they have more free time, they have become my designated recipe tasters.
Back then, they used to be moody and picky, turning down my request to taste whatever I’m making. Over time, they have grown curious, even articulating what they like, don’t like, and why.
Just like my nephew pointed out, this mango coconut Popsicle is creamy. While it’s ridiculously creamy, it’s still not like ice cream -not like icy Popsicle either. Hence, it’s somewhere between creamy and icy. Seems like the credit goes to the coconut milk. And did I mention this recipe involves only three ingredients?! At first, I was hesitant to post this recipe because people might think it’s too simple because it has only three ingredients. But I realized the fact that it has only three ingredients is exactly why people would want to read this post!
Summer is here and while it’s not here to stay (because time flies!), I invite you to a tropical gateway with the flavors of manila mangoes and coconuts. But where to find manila mangoes? Most likely, you could find fresh manila mangoes at Asian grocery stores and you could find canned coconut milk at most grocery stores including online. But if you couldn’t find manila mangoes, the frozen kind will do too. And if you’re using the frozen kind, which is less sweet than manila mangoes, just add an extra tablespoon of sweetener and you’re good to go.
- 2 ripe manila mangoes (or 1¼ cup frozen mango chunks)
- 1 can coconut milk (13.5 ounces), (or non-dairy milk of choice)
- 2 tablespoons maple syrup (or sweetener of choice) (add extra tablespoon if using frozen mango chunks)
- popsicle mold
- Slice the sides or the "cheeks" of the mangoes, avoiding the pit. If you're using frozen mangoes, skip to step 4.
- Make mango dices on one of the "cheeks" by making long parallel cuts then perpendicular cuts to make small cubes.
- Peel the rest of the mango "cheeks" (there should be 3) using a peeler or glass cup (just slide the mango through the rim of the glass).
- Place peeled mangoes (not the diced) in a blender. Add coconut milk and maple syrup.
- Blend until smooth.
- Scoop off a few mango dices and place in the popsicle mold.
- Pour blended mixture in the mold ¾ of the way.
- Top with more mango dices.
- Cap the popsicle mold and freeze for at least four hours.
- Thaw for a few minutes. Remove from the mold and serve immediately.
If you rather watch the recipe, here’s the YouTube version:
My tough critics aka my young nephews have approved my mango coconut popsicles. Because they loved the result, most likely the young ones in your family will too. Another reason to make this recipe is that it has only three ingredients! Hence, you could whip this up whenever you’re craving for it. And we know that we crave for popsicles more when summer hits.
And speaking of summer, the flavors of mangoes and coconuts are like a tropical getaway without leaving the house. Because you don’t have to worry about all the travel fuss, these homemade popsicles are an enjoyable way to experience the summer with your loved ones, whether they’re young or young at heart. Kain na, let’s eat!
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