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  • 1 3/4 cups diced ripe mango
  • 3/4 cup unsweetened coconut milk beverage
  • 1/4 cup sugar (I used raw)
  • 1 cup canned light coconut milk
  • 2 tablespoons honey (I like raw, stevia would work too)


Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth. Set aside.

In a medium bowl combine the remaining coconut milk beverage, canned coconut milk and the honey; mix well until combined thoroughly.

Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled. Place the molds in the freezer and freeze until solid, about 4 to 6 hours.

Nutrition Information:

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Servings: 10
Smart Points: 3
Protein: 0 g
Sugar: 13 g
Sodium: 2 mg
Calories: 68
Fat: 2 g
Carb: 14 g
Fiber: 1 g
Cholest: 0 mg