Servings: 6 · Prep Time: 10 mins · Cooking Time: 360 mins
Total Time: 370 mins
Sunshine on a stick. Super quick and easy mango coulis and cream pops. These are simply delicious and look great too with no need for any added sugar. Using a full fat coconut cream gives them an ice cream like texture, combined with the sweetness of the mango.
- mango, flesh (300g)
- water (200ml)
- ground cinnamon (1/2 tsp)
- full fat coconut milk (250 ml)
- vanilla extract (1/4 tsp)
In to a blender place about 250g mango, water and blitz. Place in to a jug / separate bowl. Clean the blender.
In to the blender place coconut milk + the rest of your mango +1/2 tsp cinnamon + vanilla extract.
Blitz until smooth and creamy.
Now you can put you ice lollies together.
Pour the coulis gently in to the bottom of your ice lolly moulds followed by the cream (gently!)
Repeat to create different patterns and swirls
Place lolly pop sticks in to the centre and put in to the freezer to set for approx 6 hrs until completely frozen
If you do not like coconut milk then you can replace with double cream or another alternative.