Mango-Lime Coconut Popsicles
Blended, poured into molds, and frozen solid — the only cooking required is none at all.
- Serves
- 8
- Prep
- 10 min
- Cook
- 6 hrs (freezing)
- Written
Method
-
Blend the mango, coconut milk, lime juice, honey, and salt until completely smooth, scraping down the sides once.
-
Taste and add more honey if the mango is underripe — the mix should taste slightly too sweet, since freezing dulls it.
-
Divide among popsicle molds, tapping each one on the counter to knock out air bubbles.
-
Insert sticks and freeze until solid all the way through, at least 6 hours or overnight.
-
To unmold, run the outside of each mold under warm water for a few seconds until the pop releases.
Notes
Full-fat coconut milk is what keeps these from freezing into rock-hard ice — the fat stays slightly pliable at freezer temperature, so a popsicle scraped straight from the tray is still soft enough to bite into instead of licking until it wears down. Light coconut milk or a splash of water instead will freeze harder and icier.
Ripeness does the flavor work here, not technique, so use mango soft enough to dent under a thumb. Frozen mango chunks work fine and skip the peeling — just blend a minute longer since the mix starts colder and thicker.