Mango Raspberry Popsicles
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 14 ounce full-fat coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon lime juice
- 1 cup cubed mango
- 3 tablespoons unsweetened shredded coconut
- 1 cup raspberries
Method
- Prepare the Mango Layer: In a blender or with an immersion blender, combine half of the full-fat coconut milk, 2 teaspoons of maple syrup, lime juice, and the cubed mango. Blend until smooth. Mix in shredded coconut.
- Prepare the Raspberry Layer: In a separate bowl, combine the remaining half of the full-fat coconut milk, 2 teaspoons of maple syrup, and the raspberries. Blend until smooth.
- Assemble the Popsicles: Insert wooden sticks into each popsicle mold. Using a spoon, alternate layers of the mango mixture and raspberry mixture until each mold is filled.
- Place the molds in the freezer and freeze until set (8 hours), preferably overnight.
- To remove the popsicles, run the molds under warm water for a few seconds. Carefully extract the popsicles from the molds and serve immediately.